Materials

Ingredients: 17g of taro paste, 22g of high-gluten flour and 15ml； of water;

auxiliary materials: 15g of lard, 4g of sugar, 3g of yeast powder, 3g of salt, 15g of salad oil, appropriate amount of sesame seeds, appropriate amount of egg liquid

1

2g of taro paste, 1g of high-gluten flour and 5g of water are all mixed and stirred evenly. Cook and stir with low heat to make a paste. After cooling, cover with plastic wrap and refrigerate for about 6 minutes.

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2

Put the refrigerated batter into a bread maker, and add 21g of high-gluten flour, 2g of sugar, 3g of yeast powder, 3g of salt and 95g of water.

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3

Stir until it is slightly smooth and add lard. After continuous stirring, basic fermentation was carried out for about 8 minutes.

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4

Filling: 15g of taro paste, 15g of salad oil and 2g of sugar, and mix well for later use.

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5

Divide the dough into six equal parts.

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6

Wrap the stuffing.

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7

and put it in the container.

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8

Cover with plastic wrap and put it in the oven for final fermentation for 3 minutes.

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9

Take it out, brush it with egg liquid and sprinkle with sesame seeds.

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1

Put it in a preheated oven and bake it up and down at 18 degrees for about 18 minutes.

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