Dough material of taro steamed bread: 300g of medium gluten flour, 35g of water1,half a tablespoon of fast-growing dry yeast, 60g of sugar, 3 tablespoons of salt1,and 40g of salad oil.

Taro material: taro 300g (net weight), sugar 20g (optional), medium gluten flour 100g.

The above materials can be used to make 14 taro buns.

The practice of taro steamed bread

1, medium-gluten flour, water, fast-growing dry yeast, white sugar and salt, stir well with chopsticks, then add salad oil and stir well, and gently knead into dough by hand.

2. Cover the kneaded dough and put it in a warm place (about 28℃) for 2 hours.

3. Shred taro, steam for 5 minutes until it is half cooked (turn it over with chopsticks when steaming to make it evenly heated), and take it out of the pot. Add white sugar to taro while it is hot, stir it slightly, and let it stand until the white sugar is dissolved and completely cooled.

4. Add medium gluten flour to taro, stir slightly, then add cooked dough and knead it into a firm dough.

5. The kneaded dough is divided into 14 pieces, each piece is about 68g. Each small dough is rounded into taro steamed bread, and steamed bread paper is put into a steamer. Put the steamer in a warm place (38℃), ferment again for 20-30 minutes, and gently press it by hand until it becomes soft.

6. Cover the taro and steam on low heat 10 minute. Finally, open the lid and steam for 8 minutes on medium heat.