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Making taro-filled stuff is always a challenge for me. I usually make the taro paste ahead of time so I always end up finishing the taro paste before I can do anything with them! I used taro paste to make these cute piggy buns before but I also wondered if I can combine French pastry with this Asian style filling, maybe like taro pie? So I went on Google images and searched and found this Asian pastry instead! The first time I’ve seen these were in my favourite Asian supermarket, T&T. I actually never tried their taro flavoured ones, only the mango, which was equally yummy! This pastry seems to be completely opposite of the usual sweet shortcrust pastry, it uses warm water and warm butter instead of cold butter and ice cold water. Who knew temperature can impact the results so much! The outside crust is super flaky but soft with a really dense filling. I love them! The recipe for this was quite hard to find, almost no English versions. So here is my version adapted from a Chinese version. It may sound complicated but when you are making them it’s not bad! Hopefully my photos will help. I also found this helpful site after I made these, so check it out as well!

Ingredients: 
Water-dough:
1 ¼ cup of all purpose flour
3 tablespoons for sugar
1/4 cup of butter, room temperature
1/4 cup of luke warm water

Oil-dough:
1 cup of cake and pastry flour
1 ½ tsp taro bubble tea powder
1/4 cup + 2 tablespoons of butter, room temperature
4 drops of purple food colouring
(I actually had about 2/3 left over oil-dough after I was done)

Filling:
Taro paste or store-bought red bean paste

Directions:

  1. For the water-dough, combine flour and sugar together and then add diced butter. Mix together everything with hands and slowly add water and knead until dough comes together. Rest dough for 30 minutes.
  2. For the oil-dough, combine cake flour, bubble tea powder, butter, and food colouring together and knead with hands.
  3. Roll the water dough into 4 cm thick log and cut into 5 cm long pieces. Roll the oil-dough into slightly thinner log and cut it into slightly smaller pieces than the water dough.
  4. Roll the water dough pieces into small discs and wrap a piece of oil-dough into water-dough disc to form a closed ball by gathering the outer edges of the water dough to enclose the filling.
  5. Roll out the water-oil dough ball mixture with rolling pin into long strip (about 15cm long and 6 cm wide) and then roll the long strip into a log. Make sure you roll it up tightly.
  6. Flatten the log with the rolling pin again into ~10 cm long strip. Make sure to flatten the ends very well. Tightly roll the strip up again into a log and cut this log into 2 portions. You should see swirl patterns of white and purple dough.
  7. Flatten the white and purple swirl ball into thin disc and fill with desired filling (red bean paste or taro paste). Make sure the prettier side with the swirls is facing outside. Enclose the filling by gathering the outer edges of the dough.
  8. Preheat oven to 375 degrees F. Bake in middle rack for about 30-40 minutes.

 

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