1. Taro, peeled and cut into pieces, put it on the steaming rack of the rice cooker, press the cooking button, steam and take it out, add appropriate amount of sugar, press into a puree, if it is too dry, add some milk or boiling water
2. Add a little salt to the flour, add appropriate amount of sugar, and yeast, make the dough, and leave it to ferment twice as large
3. Knead the dough smoothly
4. Divide it into equal parts. I can’t find the noodle bar, so I just squashed it by hand. It’s not so smooth and beautiful. Just eat it yourself.
5. Put in an appropriate amount of taro mash and wrap it
6. It is best to put oil paper under each bread, or apply oil to the steaming pan to prevent sticking
7. Put it in a steamer, proof for 5 minutes, and steam on high heat for 15 minutes
8. After steaming, turn off the heat, let go for about 3 minutes and remove the lid
9. The fragrant hot bread is out of the oven
