Tutorial of taro donuts

1. High-gluten flour, eggs, sugar, salt, milk. Knead the yeast together to form a rough film

2. Add softened butter and knead the glove film and ferment until doubled in size

3. After deflating, divide into eight parts, roll into a round shape and flatten. Ferment until 1.5 times in size

4. Steam the taro. Add milk, light cream, condensed milk, sugar, and purple sweet potato starch and stir into puree

5. After the oil is hot, add the fermented donuts and fry until both sides are golden

6. Warm it with granulated sugar and squeeze in the taro paste