Purple taro buns

Overview

A very delicious snack, with a strong milky aroma, soft and glutinous filling, and a double enjoyment of sight and taste.

First crack the eggs, add about 100g of milk and beat evenly.
Sift in the flour and icing sugar and pour in the melted butter.
Let it sit for about 10 minutes
Put the whipped cream into a piping bag
Press evenly into a round shape in the baking pan
Preheat the oven to 220° on the top and 120° on the bottom. Place the squeezed cream in and bake for 15 minutes.
Place the toasted bread slices in the refrigerator and refrigerate for 12 hours.
Steam the taro in a steamer for 20 minutes.
Press the steamed taro into taro paste, add milk and mix well. Adjust the amount of milk according to the moisture content of the taro to adjust the taro paste to your favorite consistency. I added 50g of milk to these taros.
Grab a handful of almond slices and add them to the taro puree and mix evenly. The amount depends on personal preference.
Take out the bread from the refrigerator and sandwich the mixed taro paste between two pieces of bread.
Shave some chocolate powder and arrange it with sliced almonds, fruits, etc.