Taro Mashed Sachet
by Old U Ai Xiaoxuan Brother
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Sweet and salty taro mash, the dough is wheat germ dough and black sesame dough.
2. The taro is cut into large sections and steamed.
3. Crush after steaming.
4. Add half of the taro mash with salt, pepper, black sesame and olive oil and mix well to form a salty filling.
5. Add the other half of the taro puree to pork suet and white sugar to melt.
6. After cooling, the dough becomes a ball.
7. The dough has been fermented.
8. Exhaust, knead for three times and proof, roll out into a thin and slightly thicker dough around the center, and wrap the pellets.
9. Like the steamed bun technique, close the mouth as a bottom.
10. After wrapping, ferment again and steam on high heat for 12 minutes.
11. The little taro bag is out of the pot.
12. It's sweet and delicious.
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