1. Knead the dough into a state that can pull out a transparent and tough film, round it, and cover it with plastic wrap to ferment
2. During the fermentation process, you can make mochi for later use. Mix the ingredients except butter in the mochi into a delicate batter. Cover with plastic wrap and steam the pot for about 15-20 minutes. After steaming, add butter and knead until absorbed, set aside
3. The taro is cut into small pieces and steamed in a pot. After steaming, put it into a non-stick pan, add fine sugar, light cream and butter, and stir-fry until a delicate taro puree. It must be mixed with more pressure to make the taro pure
4. Take 40g taro mash, wrap it with salted egg yolk, and roll it round
5. Wrap them in order and spare
6. The dough will be fermented to 2-2.5 times
7. Divide equally into 8 portions, about 90g, cover with plastic wrap and relax for about 15 minutes
8. Roll the loose dough into a round, turn it over, put on taro puree, egg yolk, mochi, and pork floss, wrap it up like a bun, and round it.
9. Wrap everything in turn, the second round to 1.5 times the size
10. Preheat the oven up and down to 190 degrees, cover the fermented dough with greased paper, put on a baking tray, press lightly, and bake the middle layer for about 23-28 minutes
11. The bread is really super soft. The taro mash is wrapped with egg yolk, mochi that can be brushed, and the meat floss, which completely kills any taro mashed bread sold outside~
