Taro is rich in sugar and contains very small starch particles, which can be completely absorbed by the human body. Taro is rich in nutritional value and easy to feel full. Eating taro for a long time is not only good for your health, but also can improve your complexion, make people look more radiant and whiten your skin. Today, Bian Xiao introduced the method of taro buns here to satisfy friends who love food.

material

1350g flour, namely 6-8g baking powder, 20-25g baking powder without aluminum, 3g salt and 500ml water.

500g flour: 3g baking powder.

500g flour: 2% aluminum-free baking powder (main ingredients: calcium carbonate, sodium bicarbonate).

1 taro, appropriate amount of rock sugar.

One: Dough method:

1. Mix flour, baking powder and baking powder evenly. If it is not uniform, the baking powder will turn yellow.

2. Melt the salt with hot water, and then use a small amount of cold water to make warm water and dough (the amount of water can be adjusted appropriately, as long as the dough is not too thin, it will not affect at all if it is slightly dry).

3. After mixing the dough, cover the basin (to prevent the dough from directly contacting the air and prevent the skin from drying).

4 When the dough is fermented, the dough volume will double.

Second, taro paste method:

1, wear rubber gloves and slice taro.

2. Add an appropriate amount of water to the pressure cooker, add taro chips and rock sugar, and the water amount is flush with taro.

3. 10 minutes or so, when the taro is cooked, stir it evenly with a spoon to form a taro paste, and let it cool for later use.

Three: packaging production

1. Knead the dough repeatedly, then put it on the panel and divide it into batter of equal size.

2. Use a rolling pin. After rolling to the middle, the thin skin on both sides should not be too thin, otherwise it will not rise when steaming.

3. Wrap the taro paste in a taro bag, like a steamed stuffed bun, finally seal it, tear off the excess, and then put the smooth side up.

4. Put the drawer cloth into the pot. The drawer cloth should be wet and wrung out.

5. Cover the steamer, cover it, and wait until the taro paste bag is raised for the second time (proofing)-because the rolled dough, the raised noodles, have shrunk, so put it in, and wait until the dough is raised again, so that it can be steamed again.

6, generally steam for 20 minutes, steamed, do not open the lid, wait for 5 minutes before opening, otherwise it is easy to retract.

It is not difficult to make taro buns. You only need to master a few simple steps to do it well. Taro must be cooked in advance and mashed into taro. If the taro is not ripe, wrap the steamed stuffed bun with chopped taro paste directly, so that the steamed stuffed bun is not only easy to expose, but also not as delicious as the former. The amount of taro paste can be put in according to personal preference, and those who like to eat taro can put more appropriately.