1. Cut the taro into cubes, pour some oil in the pan, add the taro, and fry it until cooked
2. Stir the minced meat, taro, vegetable oil, salt, chicken essence, and barbecued pork sauce in one direction, and set aside
3. Mix flour and yeast, add pumpkin puree, knead by hand while adding, knead into a smooth dough
4. Cover with a lid or plastic wrap, and leave in a warm place to ferment to double the size
5. Exhaust the fermented dough, knead it until the surface is smooth, and cut it into dough pieces of the same size
6. Roll the small agent into a bun wrapper and wrap it with taro meat
7. Put the wrapped buns on a steamer with a damp cloth, with a space between them, because they will become bigger when they are steamed.
8. Second proofing to double size
9. Bring water to a boil on high heat, steam on medium heat for 20 minutes, turn off the heat, simmer for 5 minutes, then remove the lid
Tips:The amount of pumpkin puree needs to be increased or decreased according to the water content of the pumpkin and the water absorption of the flour.
