Spicy part: 80g glutinous rice flour, corn starch 12g, sugar 18g, milk 172ml;

The above materials are mixed well, sieve, covered with plastic wrap poke holes, steamed for half an hour, into the butter 12g kneaded, wearing gloves pull back and forth until the butter is absorbed, standby.

The taro paste filling part: steamed taro 280g, milk 56g, butter 17g, sugar 56g, purple potato flour 1.5g;

1, the taro and milk together into a puree;

2, all of the above materials into the pot, together with fried until the butter is absorbed and standby.

Bread body part: high gluten flour 170g, low gluten flour 30g, milk powder 18g, sugar 15g, yeast 3g, iced milk 140g, butter 15g;

1, in addition to all the ingredients except butter into the penguin top chef machine, the first low-speed beat evenly, and then high-speed beat until the coarse membrane;

2, add softened butter, low-speed beat evenly, high-speed beat until the film. High-speed whisking until the film, this does not pursue the glove film;

3, shaping fermentation to double the size, press does not rebound can be;

4, fermentation, press the exhaust, divided into 6 equal parts, rest 10 minutes;

5, roll flat, put taro mashed spuds, close the mouth tightly wrapped, for the second fermentation of half an hour or so;

6, the surface of the spray, sprinkle the black sesame seeds, covered with greaseproof paper, pressed on a baking sheet, preheated oven 190 degrees for about 20 minutes.

This spuds recipe is a basic all-purpose spuds recipe, you can with a lot of many desserts, a party more than one Oh, if you do more than one can be refrigerated to save, bake and thaw is still soft and silky.