Practice

Peel the taro and cut it into blocks of about 1.5cm, and steam it with 1 cup of water in an electric cooker for later use. (Steamed to the point where it can be easily poked with a bamboo stick)

Today, the ingredients are super simple ~ ~ only taro, cream, milk powder and sugar.

put the bread barrel on the blade of the bread maker (fat pot), put the steamed taro pieces into the bread barrel while it is hot, and immediately add the sugar (use the heat to melt some sugar).

add milk powder and cream in sequence.

11, knead dough for 8 minutes. If it is found that the taro block will run upward during the stirring process, prepare a soft scraper, press the pause button to roughly smooth the taro block before starting the stirring (repeat several times).

I like the taste with particles, and it's ok to stir for 8 minutes! Adjust the time of kneading dough according to personal preference ~