Taro Mochi Tangzhong Buns (Dairy & Egg Free)

Pillowy soft bread buns filled with taro and chewy mochi. For this recipe, feel free to use any non dairy milk of choice.
Music:
No Thoughts of Regret - Oakwood Station
Music from Epidemic Sound
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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▶Ingredients:
Yield: 10 buns
Mochi
70g (½ cup + 1 tsp.) glutinous rice flour
20g (2⅔ tbsp.) white sugar
20g (2⅔ tbsp.) cornstarch
140g (½ cup + 1⅓ tbsp.) soy milk
20g (1½ tbsp.) coconut oil
10g (2 tsp.) vanilla
Taro Filling
210g taro, raw
70g (¼ cup + 1⅔ tbsp.) white sugar
40g (2⅔ tbsp.) soy milk
10g (2 tsp.) plant based butter
Dough
80g (⅓ cup) water
20g (3⅓ tbsp.) bread flour
320g (2⅔ cup) bread flour
20g (2 tbsp.) purple potato powder
3g (½ tsp.) salt
5g (1¾ tsp.) yeast
40g (3⅓ tbsp.) white sugar
150g (½ cup + 3 tbsp.) warm soy milk
40g (2⅔ tbsp.) plant based butter, softened
10g (2 tsp.) vegetable oil
extra bread flour for rolling and kneading
unsweetened shredded coconut, for garnish
soy milk for brushing
Bake 350F 15-20 minutes or until slightly golden brown.

[@niniedmax2578]

I seriously don't know why this channel is underrated :( .... Wishing all the best... keeep it up all the fantastic videos

[@thesugarhideout]

Aww thank you, that means a lot to me!

[@haybean1894]

Can I do without the purple sweet potato powder?

[@thesugarhideout]

Yes you can! Just replace with regular flour.