Prepare the Cookie Topping

• Beat the butter and powdered sugar until smooth and creamy.
• Add the whole egg, vanilla extract, and taro paste while continuing to mix.
• Add the medium-protein flour and salt, then mix until well combined.
• Transfer the mixture into a piping bag and set aside.

Prepare the Dough

• Combine the bread flour, instant yeast, granulated sugar, bread improver, and milk powder. Mix until evenly combined.
• Add the ice water, egg, and EKL Lite. Knead until all ingredients are incorporated and the dough reaches a partially developed stage.
• Add the salt and butter, then continue kneading until the dough is smooth, elastic, and fully developed.
• Cover and let the dough ferment for about 60 minutes, or until doubled in size.
• Divide the dough into 60 g portions, round each piece, and let them rest for 15 minutes.
• Flatten each piece of dough to release the trapped air, then reshape into a smooth ball and place on a baking tray.
• Proof for another 60 minutes.
• Pipe the cookie topping in a spiral pattern, starting from the center and covering about 70–80% of the dough surface. The topping will spread during baking.
• Bake at 165°C for 20–25 minutes until golden brown.

Prepare the Taro Filling

• Heat the milk until hot, but do not boil.
• In a separate bowl, whisk together the cornstarch, granulated sugar, vanilla extract, and egg yolks until smooth.
• Gradually pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from curdling.
• Return the mixture to the saucepan.
• Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
• Remove from the heat, add the butter, and stir until completely melted.
• Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and let it cool completely.
• In another bowl, whip the dairy whipping cream with Innova Dip Glaze Taro until light and fluffy.
• Fold the cooled pastry cream into the whipped cream and mix until smooth and well combined.

Finishing

• Make a small hole in the bottom of each bun. Fill the bun generously with the taro cream.