1. Mix all the dough ingredients (bread flour, 150g milk, 25g sugar, yeast, 3g salt), except the butter, together until dry ingredients are fully incorporated. Add butter and mix for another 8-10 minutes until well combined and the dough is smooth.
2. Set the dough aside for 1-2 hours, or until its size doubles.
3. For the taro filling: Steam 200g taro for 30 minutes until very tender. While warm, blend the steamed taro with 100g milk and 50g sugar until smooth. Set aside to cool.
4. Once the dough has risen, punch it down gently and shape the buns as desired (as shown in the reel/video accompanying the original post), spreading the prepared taro filling inside each bun.
5. After shaping, let the buns rest for another 30 minutes to allow them to rise again.
6. Before baking, brush the tops of the buns with an egg wash for a golden finish.
7. Bake the buns in a preheated oven at 400°F (200°C) for 25 minutes, or until they turn golden brown.
