Taro Buns

Pour 5 tablespoons of white sugar into about 100ml of warm water and stir to dissolve. Then pour in 2 grams of Angel active dry yeast. Stir to dissolve and let stand for 10 to 15 minutes. (During the resting period, the water level of the yeast water will rise) Then take 500 grams of flour and set aside (leave a little flour for use when kneading the dough)

Pour warm water into the bread machine

Pour in yeast water

Select the dough mixing function and start stirring the flour

Stir the dough until there is no dry powder and it initially forms a ball

Pause stirring, pour in lard, start the machine and continue stirring

Knead until smooth, take it out and put it in a basin with a lid to ferment.

Peel and wash the taro, cut into pieces and steam in an electric pressure cooker for 8 minutes.

Mash the steamed taro and set aside.

Boil the sugar water in a pot. You can have a little more sugar. If you don't like it too sweet, you can reduce it appropriately, but if you add less, it will lose the taste.

After boiling the sugar water, pour in the mashed taro

When cooking the taro filling, stir constantly, otherwise it will stick to the bottom of the pot and easily have a burnt smell. Cook until the taro does not fall down when you pick up the spatula.

Remove the cooked taro filling and put it into a bowl and set aside.

Wait until the dough has doubled in size. Take out the fermented dough.

Sprinkle dry powder on the table, divide into equal amounts of small balls, roll into a skin (the skin should be thin at both ends and thick in the middle), and wrap the taro in it.

Boil water over high heat and steam in a pot. Change to medium heat when steaming. If you are worried about the buns sticking to the bottom of the steamer, place a piece of carrot on the bottom of the buns to prevent them from sticking to the bottom. Don't open the lid of the pot immediately after steaming. Let it simmer for 2 minutes before opening the lid to prevent "ghost-caught buns" from appearing.

Finished product

The finished product, the filling in the middle is delicious~

Overview

Tags

Ingredients

Steps