Taro Buns
1.
Mix flour, yeast, and water, knead into a smooth dough, cover with a lid or plastic wrap, and ferment to double its size
2.
Vent the fermented dough and knead until the surface is smooth
3.
Roll the dough into long strips, cut into equal-sized noodles, roll the noodles into bun skins, and wrap them with taro fillings (making of taro fillings: peel the taro, cut into cubes, put oil in the pan, and add the taro Cook, add oyster sauce, fermented bean curd juice, bean paste, thirteen incense, salt, and mix well)
4.
Put the wrapped buns in a steamer with a damp cloth. There should be a space in the middle, which will grow bigger when steaming. Second proofing to 1.5 times the size
5.
Bring water to a boil on high heat, steam on medium heat for 20 minutes, turn off the heat, simmer for 3-5 minutes, then remove the lid
6.
Smooth skin with clear folds
7.
Fluffy and soft, nutritious and delicious
Tips:
After steaming, simmer for 3-5 minutes before removing the lid. When opening the lid, be careful not to drip water from the lid on the noodles.