Soft & fluffy! TARO BUN!

Luvita Ho July 3, 2026 Watch on YouTube ↗

Taro Buns with Diplomat Cream

Adonan roti:

Taro cream:

Resep diplomat cream:

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Buat yudane dengan mencampur air panas ke tepung sampai menjadi adonan yang rata, lalu bungkus dan simpan di kulkas.
Campur tepung protein tinggi dengan ragi instan sekitar 1 menit.
Masukkan bubuk taro, gula, garam, dan susu bubuk, lalu aduk sebentar.
Masukkan telur, yudane dingin, dan susu cair dingin, lalu aduk sampai menyatu.
Tambahkan mentega tawar dan uleni sampai adonan kalis window pane.
Bulatkan adonan lalu istirahatkan 30 menit.
Bagi adonan 60 gram per potong, bulatkan, lalu istirahatkan lagi 15 menit.
Pipihkan tiap potong untuk membuang anginnya, bulatkan kembali sampai rapat, lalu tata berjarak di loyang.
Proofing 50 sampai 60 menit, dan panaskan oven di suhu 170 sampai 180 derajat setelah 30 menit pertama.
Kocok mentega tawar yang lembek bersama gula halus dan vanilla sampai lembut saja.
Masukkan 50 gram telur dan aduk sampai rata, lalu tambahkan pasta taro.
Masukkan tepung protein sedang dan aduk sampai menjadi adonan yang bisa dipiping, lalu pindahkan ke plastik segitiga.
Lembutkan pastry cream dingin dengan mixer sampai creamy.
Kocok whipping cream dingin sampai soft peak, lalu campurkan ke pastry cream dalam dua tahap menjadi diplomat cream.
Pindahkan diplomat cream ke plastik segitiga dan simpan di kulkas sampai akan dipakai.
Semprotkan topping taro melingkar di atas roti yang sudah mengembang sampai menutupi tiga perempat bagiannya.
Panggang 15 sampai 17 menit.
Bolongi bagian bawah tiap roti yang sudah dingin lalu isi dengan diplomat cream.

Bread dough:

Taro cream:

Diplomat cream recipe:

Steps were generated from the video narration. Watch the video if unsure.

Make the yudane by mixing hot water into flour until it forms an even dough, then wrap it and chill it in the fridge.
Mix the high protein bread flour with the instant yeast for about a minute.
Add the taro powder, sugar, salt, and milk powder, then mix briefly.
Add the egg, the cold yudane, and the cold liquid milk, then mix until it comes together.
Add the unsalted butter and knead until the dough passes the windowpane test.
Round the dough and rest it for 30 minutes.
Divide the dough into 60 g pieces, round them, then rest for another 15 minutes.
Flatten each piece to press out the air, reshape into a tight ball, then space them out on the tray.
Proof for 50 to 60 minutes, preheating the oven to 170 to 180 degrees after the first 30 minutes.
Beat the softened unsalted butter with the powdered sugar and vanilla until just smooth.
Add 50 g of egg and mix until combined, then add the taro paste.
Add the medium protein flour and mix until it forms a pipeable batter, then transfer it to a piping bag.
Soften the cold pastry cream with a mixer until creamy.
Whip the cold whipping cream to soft peaks, then fold it into the pastry cream in two additions to make diplomat cream.
Transfer the diplomat cream to a piping bag and chill it until needed.
Pipe the taro topping in a spiral over the risen buns, covering about three quarters of each one.
Bake for 15 to 17 minutes.
Poke a hole in the bottom of each cooled bun and fill it with the diplomat cream.