Yeast 3 g

669 grams of taro

60 grams of white sugar

Pure milk 1 bottle 250ml

Steps of making taro bag

Step 1

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(I forgot to take a picture of kneading dough here) 1, first put the yeast in warm water for fermentation; 2. In flour, add a spoonful of salt and 5 spoons of white sugar (the amount of white sugar here is not mixed with the amount of the above formula), and add salt and sugar to help fermentation; 3. After adding sugar and salt, stir the flour; 4, put yeast water into the flour, stir evenly, the water is not enough, you can add some warm water appropriately; 5. After the dough is agglomerated, prepare for fermentation. I use the water bath method (as shown in the figure). First, warm water is put in the pot, then the dough is covered with plastic wrap and put in. I will put a hot towel on the cover (I use a transparent cover so that I can see the fermentation inside) (scald it with hot water and wring it dry). Waiting for fermentation ...

Step 2

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During dough fermentation, the stuffing can be peeled, cut into pieces and weighed.

Step 3

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Tile (easy to steam quickly)

Step 4

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After 20 minutes, it is cooked, put it in a basin and crush it.

Step 5

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In the process of kneading, there will be a little pimple. I don't think it has been steamed thoroughly. Pick it out and continue steaming. After steaming, continue to knead it. It's still not ripe, so I don't care. I lost it. Hahaha

Step 6

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1, sugar into the milk, so I think it will melt faster, but be careful not to pour it in one time, divided into five or six times, and put it in after it is fully absorbed; 2. I tried to fry in a pan, but I gave up when I couldn't get it; 3. Later, I used the method of meat stuffing to add milk several times. 4, if you want to be rich, you can put condensed milk and milk powder, and the sweetness is 5, then the filling is ready;

Step 7

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Fermentation is complete ... Open the plastic wrap.

Step 8

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This is the legendary honeycomb ...

Step 9

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In fact, the kneaded steamed stuffed bun with taro paste is more difficult to knead than the meat stuffing, because it sticks to your hands. If you have time, I guess it will be easier to knead it in the refrigerator.

Step 10

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After kneading, wait for 20 minutes for the second fermentation, and steam on high fire for 15 minutes. I don't know why, it will collapse hahaha.

Step 1 1

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Opening the stuffing is like this ... hahaha, the first attempt, and the acceptance of the results is completed, which takes 3 hours.

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