1. Wash and peel the Lipu taro.
2. Cut into large pieces.
3. Steamed in water.
4. Crush the steamed taro into taro puree.
5. Add milk, sugar, and season.
6. Mix well.
7. Weigh 500g wheat flour.
8. Weigh 10g of refined salt and mix well with wheat flour.
9. Weigh 5g yeast.
10. Weigh 100g of 20°C purified water and stir to fully dissolve the yeast.
11. Pour the yeast liquid into the wheat flour and stir to make it fully absorbed.
12. Gradually add 325g of 20°C clean water and knead it into a smooth dough. Cover with a slightly damp cloth, and the first fermentation: 1 hour and 30 minutes.
13. After the first fermentation, divide into 4 small doughs, spread with a slightly damp cloth, and let stand for 15 minutes.
14. After the rest is over, roll the dough into a round dough.
15. Wrap the taro puree.
16. Form into a round dough with the mouth facing down.
17. Spread a slightly damp cloth and carry out the second fermentation: 1 hour and 15 minutes.
18. After the second fermentation is over, make an incision with a razor blade.
19. Sprinkle the raw wheat flour evenly with a sieve.
20. Pour 50g of water (water bath method) in the empty baking dish on the bottom of the preheated oven.
21. Put the dough into the baking tray, 200 degrees, up and down heat, bake for 15 minutes.
22. After the bread comes out of the oven, let it cool naturally on the shelf.
23. Finished picture.
