Purple Taro Sponge Bun

Name: Purple Taro Sponge Bun
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 170g Low-gluten flour; 2 pcs egg; 120g milk; 15g butter; 20g Powdered sugar; 200g Purple Taro

by Piaoxue Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Follow Nicholas Tse's twelve ways to make this snack. Purple taro can't be bought here, but it was bought on Taobao, a omnipotent one. Compared with the front flavors of other issues, this dim sum is relatively simple. The ingredients have to be figured out. The sweetness of purple taro is sandwiched under the soft crust, which is quite delicious.

Ingredients

170g Low-gluten Flour
2 pcs Egg
120g Milk
15g Butter
20g Powdered Sugar
200g Purple Taro

Purple Taro Sponge Bun

1. Put the eggs, 120 grams of milk, 5 grams of powdered sugar, and butter in the main ingredients in the bowl and beat them evenly with an electric whisk

2. Sift in low-gluten flour and beat into a fine paste

3. Put it into a piping bag to extrude a round shape

4. Preheat the oven and bake the upper layer at 190 degrees for 15 minutes.

5. The purple taro is peeled and diced, steamed in a steamer, and pressed into a puree

6. Put the taro mash into the pot, add milk and 15 grams of powdered sugar

7. Stir-fry until mushy

8. Spread taro mash on a slice of pie crust and buckle another slice.

Tips:
Put the appropriate powdered sugar according to your preference. Originally, ginkgo was added to the taro mash, but my daughter didn't like it, so she didn't put it.