200 grams of flour

Water is about 1 10~ 120g.

Yeast 2g

Appropriate amount of pork stuffing

Appropriate amount of corn kernels

Appropriate amount of taro (steamed)

Onion amount

Proper amount of salt

Appropriate amount of chicken essence

How to make taro patties?

Melt yeast with warm water, mix flour with salt, add yeast water, knead into smooth dough, and let it stand and ferment to twice its size.

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Peel and slice taro, steam it in water, press it into taro paste with a spoon, add minced meat, corn kernels, a little salt, chicken essence and chopped green onion and mix well (directly by hand).

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The fermented dough is vented and evenly divided into dough.

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Knead a small dose into a round shape and flatten it, roll it with a rolling pin into a slightly thicker crust around, wrap it with taro paste and meat stuffing, press it down into a cake embryo about one centimeter thick, cover it with a wet cloth and wake it up for ten minutes.

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Brush a small amount of oil on the electric baking pan or pan, code the awakened cake embryos one by one, and fry them on low heat until both sides are golden.

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skill

If you eat it in the morning, you can knead the dough the night before and put it in the refrigerator for refrigeration and fermentation. The stuffing is also made in advance and can be taken out and wrapped up the next morning. Pork belly with pork stuffing tastes better. Don't put too much salt, or it will make you cry.