material

Taro paste 180 g, medium-gluten flour 340 g, yeast 3 g, milk powder 15 g, sugar 20 g, salt 5 g, a little medium-gluten flour and proper amount of water.

working methods

Slice taro, steam it, press it into mud with a fork and let it cool.

Mix all the ingredients evenly, add taro paste and water (increase or decrease according to the situation), and knead for about 10 minutes to make it a smooth and non-sticky dough.

The dough is fermented to twice its size.

Move the dough to the table, add flour properly and stick it into a rectangle.

Roll the dough into a cylindrical shape, first cut the part with insufficient head and tail, and cut the middle part into small pieces at a proper distance and put it on baking paper.

The dough is fermented again for about 40 minutes, and the dough becomes bigger and feels soft.

Move the steamed bread into an electric rice cooker with a cup of water in the outer pot and steam it. Pay attention to leave a crack in the lid.

When the rice cooker jumps up, unplug the power plug, then let it stand for five to ten minutes, and then take out the steamed bread after the rice cooker cools down gradually.