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1. Wash the taro (if it has been peeled, omit it)
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2. Steamed, or cooked in a pressure cooker (about 8min)
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3. Peel the steamed taro (if it has been peeled, omit it)
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4. Add an appropriate amount of white sugar while it's hot (you can add a little more sugar, which will be used for filling later). We are afraid of getting fat, so we won't add lard. The taro is very moist and tastes good without lard. If the taro is not used, it is best to add lard
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5. Crush the taro with a spoon and mix the sugar until it is completely melted. The amount of sugar can be added according to personal taste, and the degree of crushing of taro can also be according to personal preference. If you like delicate, you can add appropriate amount of lard, mix well, and sift.
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6. Add a pinch of salt and a little white sugar to the flour (salt can be stronger, and white sugar is good for fermentation),
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7. Take an appropriate amount of yeast (my face: yeast is about 100:1) and dissolve it with a little warm water
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8. Pour the yeast water into the flour, then pour into the hydrated dough (you can also add milk), put the dough in the basin, cover the lid, and put it in a warm place to ferment
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9. When the dough expands to about twice its original volume, the index finger is soaked in flour and inserted from the middle of the dough. If the remaining pits do not rebound back, the fermentation is complete.
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10. Dip your hands with flour, take out the fermented noodles, knead it evenly, and let the gas produced by the fermentation escape. Divide the dough into several small doses, take a large container, spread a small amount of flour on the bottom, put the small doses in the container, cover the lid, and put it in a warm place for secondary fermentation
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11. After the second fermentation is completed, use a rolling pin to roll into a thick and thin noodle in the middle, and put an appropriate amount of taro paste in the middle of the noodle.
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12. Close the mouth like a bun, and then put it upside down (with the mouth down), it becomes a taro mud bun
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13. Put an appropriate amount of cold water in the steamer, spread a piece of clean gauze on the steamer, and when the water in the steamer boils and the steam comes out, place the taro bag on the steamer, keeping the distance between the steamed buns. Enough, because the buns will grow bigger during the steaming process
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14. Steam for 10 minutes to turn off the heat. Don’t be anxious at this time. Wait for 5 minutes to cool before opening the lid, otherwise the white and fat buns will shrink and the surface will become wrinkled.
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15. The noodles become soft, although they become steamed buns, they are still buns inside!
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Tips:1. The amount of sugar in taro paste filling is added according to personal taste
2. My taro paste stuffing uses small taro. The small taro is very moist and tastes good without lard. If you don’t use small taro, it’s better to add lard.
3. Adding a pinch of salt to the noodles can improve toughness, and adding a little white sugar is good for fermentation
4. The noodles can be made a little harder, otherwise they will fall down and become flat after being made into buns
5. With Angel Yeast, you don’t have to worry about sourness, because it is pure-bred yeast.
6. When steaming the buns, leave enough distance between each bun, because the buns will expand again during the steaming process.
7. After the steamed buns are steamed, let them cool for 5 minutes before opening the lid, otherwise the white and fat buns will shrink and the surface will become wrinkled.
