Sweet Taro Rolls

INGREDIENTS FOR DOUGH:

1000g Continental All-Purpose Flour

12g Instant Yeast

80g Skimmed Milk

150g Sugar

15g Salt

500g Water

80g Shortening

INGREDIENTS FOR FILLING:

50g Continental All-Purpose Flour

250g Taro, peeled

100g Condensed Milk

50g Skimmed Milk

50g White Sugar

50g Peanut

50g Unsalted Butter

INGREDIENTS FOR EGG WASH:

50g Whole Egg

10g Fresh Milk or Evaporated Milk

PROCEDURE FOR FILLING:

1. In a sauce pan. Boil taro until soften then mash.
2. Add condensed milk, skimmed milk, sugar, peanut, unsalted butter and Continental All-Purpose Flour. Mix until well incorporated.

PROCEDURE FOR DOUGH & ASSEMBLY:

1. In a mixing bowl, sift Continental All-Purpose Flour, skimmed milk and instant yeast. Mix until combined evenly.

2. In a separate bowl, combine salt, sugar, and water. Mix until salt and sugar are dissolved.
3. In a mixer, combine dry and wet mixture and mix at low speed until wet mixture is absorbed.
4. Once the dough is slightly developed, add in shortening then further mix at high speed until the dough is smooth or fully developed.
5. Rest the dough for at least 15 minutes on room temperature.
6. Once the dough has rested, scale it into 60 gram portions.
7. Fill the dough portion with 25 grams of taro filling.
8. Flatten the dough to form rectangular shape of about 10cm height and 6cm width.
9. Using a paring knife, score the dough 8 times vertically.
10. Roll down the dough to form log shape.
11. Proof for 90 to 120 minutes or until it doubles in size.
12. After proofing, brush each taro-filled dough with egg wash.
13. Bake for 14 to 16 minutes or golden-brown crust is achieved. 

*Output: 30 pcs. 

Recipe created by Jelian Cagas & John Lawrence Fernandez of Mulig National High School coached by Elvis Enopena. 

Note: Minor changes on recipe was made by URC Flour Technical Services Team.