How to make taro steamed buns

1. Dissolve the yeast in warm water and add sugar.

2. Steam the taro in a pot for half an hour, then Make it into a puree.

3. Add the low-gluten flour to the taro puree, then pour in the melted yeast. Knead with your hands until the hands are smooth, the dough is smooth, and the basin is light.

4 . Seal the surface of the pot with plastic wrap and ferment for more than an hour

5. Finally, knead it into the shape you like, put it in the pot and steam it for 20 minutes. Finally it is done.

Chinese name

Taro steamed bun

Foreign name

Taro steamed bun

Main raw materials

Taro, all-purpose flour

Does it contain preservatives

No

Main nutrients

Glucose

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Method

Materials

400 grams of taro, 400 grams of all-purpose flour, 50 grams of fine sugar, yeast powder 6 grams, 5 grams of baking powder, 260㏄ of water

Method

1. Peel, wash and dice the taro, put it in a steamer and steam it over high heat for about 6 minutes until soft. Take out and let cool until set aside.

2. Put all-purpose flour and baking powder into a steel basin, then add yeast powder and mix well.

3. Pour water into step 2 and mix well. Knead for about 2 minutes until it forms a uniform ball without any lumps.

4. Cover the dough from step 3 with a wet towel or plastic wrap and let it rest for about 20 minutes.

5. Knead the dough that has risen in Step 4 until the surface is smooth and cut it into 2 pieces.

6. Knead the dough from step 5 into a long strip about 2.5 cm in diameter.

7. Use a knife to cut the noodle dough from Step 6 into about 3 cm segments, put them into a steamer, cover them and let them rest for about 25 minutes to rise.

8. Turn on the stove, and when the steam rises, steam the steamed buns that have been proofed in Step 7 over high heat for about 8 minutes.