Taro Buns

Taro Buns

by Gourmet Cat 56

4.8 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

Autumn is the harvest season of taro. The taro is rich in nutrients. It is a good choice for cooking dishes or making desserts. It is used to make steamed buns. The mellow and dense taro, fluffy and soft dough, are very delicious.

Ingredients

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

Taro Buns recipe

2. Vent the fermented dough and knead until the surface is smooth

Taro Buns recipe

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)

Taro Buns recipe

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

Taro Buns recipe

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

Taro Buns recipe

6. Smooth skin with clear folds

Taro Buns recipe

7. Fluffy and soft, nutritious and delicious

Taro Buns recipe

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.

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