Low Flour

320g

Corn Oil

100ml

Sugar

40g

Warm Water

80ml

Supplementary Ingredients

Taro Paste

Measurement

Black Sesame Seeds

Steps

1. >Amount

Steps

1. Peel and cut taro in Lipu and steam it in a steamer basket.

2. Add sugar while hot.

3. Mixed into taro puree and let cool.

4. Oil crust (200g of low-flour, 50ml of corn oil, 40g of sugar,) and pastry (120g of low-flour, 120g of corn oil) into a dough, and let rise for 30 minutes.

5. Cut the dough into equal pieces.

6. Take a piece of oil skin and wrap it into the pastry.

7. Wrap it up with the mouth facing down.

8. Flatten it and roll it out to form a cow's nest.

9. Turn over and roll up from top to bottom, do all in turn, cover with plastic wrap and relax for 15 minutes.

10. Press and roll again.

11. Roll up and relax for 15 minutes.

12. Roll out into a circle.

13. Put in the mashed taro.

14. Wrap the bag like a bun, close the mouth and place it on a baking sheet, top with black sesame seeds.

15. Preheat the oven to 180 degrees Celsius in the middle layer for 30 minutes.