Taro Pumpkin Buns
Posted in bread/ bun/ roll, Chinese, Featured Articles, Vegetarian, Western
Hi everyone! I’m back.
Life had been very hectic for the past two months till I had no time to blog. My family and I were busy packing and unpacking. Yup, we had moved house! It’s a cross-country move from Singapore back to our home country, Malaysia – my 2nd major move so far! It’s very tiring and challenging. We had a lot of things to juggle and sort out within a short period of time. But now, we are more or less settled down and things are almost back to normal. The only outstanding thing (and most important to me!) is some minor finishing work for our kitchen which is taking longer than expected. As a result, I still can’t start my intended baking frenzy for this coming Chinese New Year. Hai! *Sigh*.
These taro pumpkin buns were baked before we moved back to Malaysia. It’s prepared using the 17-hour low temperature pre-ferment dough method. This is my favourite bread making method at the moment. It uses pre-ferment dough just like the sponge dough method I used for baking healthy multigrain bread and Italian pesto bread. But, the different is that the pre-ferment dough (called sponge) is stored in a fridge at 0-5°C for 17 hours. This sponge can last well in the fridge for up to 72 hours! So, if something urgent pops up the next day, you have the flexibility to delay making the bread. How nice is that! It suits perfectly busy mommies with an uncertain schedule. Not only that, this method produces breads that have a moist and chewy texture that comes with a yeasty fragrance. They also last longer without turning hard or getting dry even if leaving in the room temperature for more than a day or two.
I had made these buns using this method for a few times and every time it yielded the exact same texture and fragrance just like what the cookbook had described. I had also received very positive feedback from my reliable “testers” (aka friends and relatives). I used my own creation of taro pumpkin paste as filing. It’s very easy-to-do and tasted superlicious!! Taro and pumpkin are great pairing. But of course, you are free to use other type of paste as you may like. I’m definitely going to bake more breads with this method. If you are a great fan of homemade bread, then you got to try it!
I’m submitting to this post to Yeastspotting.
— Get the recipe for TARO PUMPKIN BUNS and detailed step-by-step photos at PAGE 2 BELOW.
— Get the recipe for HOW TO MAKE TARO PUMPKIN PASTE and detailed step-by-step photos at PAGE 3 BELOW.
22 Comments
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Wow! What a healthy and good looking bun! It is worth the time! Welcome back my friend!
Alice: Thanks a lot, my dear!
Welcome back! Love the pretty buns you have there.
LCOM: Thanks!
Just want to say “thank you” for answering our questions. I know how it is like to move house across countries and trying to settle down… The buns look great! Have not tried baking any bread… Will try it some time.. Keep it up!
Lynn: You’re always welcome! Thanks a lot for your kind support and words of encouragement!!
wow, you shifted back. Hope you enjoy your new house and have time to bake some CNY goodies. I like the fact that the buns dough can keep for so long in the fridge.
Noobcook: Thanks!! Do give it a try!
wow looks like you had a lot on your plate the past few months – with a major move! hopefully you settle in quickly and we get to see yummy bakes from you soon!
Janine: Thanks!!
beauties, very catchy buns definitely.
Priya: Thanks!!
I can understand how hectic it has been for you and your family. We have done four major moves in the past 5-6 yrs and gosh it was tough!
Good to see you back to blogging(sharing your cooking and baking). The buns look so well-glazed on the outside and I bet they taste delicious too.
Tigerfish: Wow! How can you manage that? Really salute you!
Welcome back LK! Hope to see more recipes soon!
MCH: Thanks Lee Mei!
Glad to read another of your interesting post. I have always enjoyed looking through and trying out your recipes. I hope you will fully settle down soon. Looking forward to more future posts.
ChristineT: Thanks so much for your wonderful support!
Looks great LK! Thanks for the idea
Hope you’ve been well 
Jasmine (SW): Thanks!!
Just awesome! My son and I were browsing your website to plan our snacks and breakfast when we saw this and he wants to bake this! Loved this, just not just if we can pull it off!
Sharon: It will be a great project for both of you!