Ingredients ?

Medium gluten flour 230g

Whole wheat flour 20g

Sugar 18g, no less

Yeast 2.5g

Milk 165g

How to make Taro Macaroons ?

Warm the milk over water, add the yeast and mix well to melt, add the sugar and mix well until the sugar is melted, it is okay if it is not melted, if you don't like sweetness, you can skip the sugar

Add the all purpose flour and whole wheat flour

Stir with chopsticks to make a floury dough

Knead by hand until the dough is a little bit smooth

Take it out of the oven and put it on the kneading mat to continue kneading for a little bit more until it is smooth

Take the dough into a small piece of dough. p>

Divide the dough into 14 equal portions, take 14 equal portions of taro puree, roll out the small portions and press them flat, use a rolling pin to roll out the dough into a round sheet, wrap it into the taro puree and roll it round

Put it into a steamer basket, pour some hot water at about 40 degrees Celsius into the pot for fermentation

Ferment it until it doubles in size, pick up the steamer basket and put it to one side, pour enough water into the pot to bring it to a boil, put it onto the steamer basket, and steam it over a medium flame for 12 minutes, turn off the flame and simmer for a few minutes. 12 minutes, turn off the heat and simmer for 3 minutes, open the lid