HOW TO MAKE TARO BUNS RECIPES

Steps:

• Combine water, poi, butter, egg, yeast, and purple food coloring in the bowl of a stand mixer fitted with the dough hook. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Add sugar and salt.
• Mix on low speed, adding flour gradually, until dough comes together and texture is smooth.
• Turn dough out onto a floured work surface. Divide into 18 pieces; shape into rolls.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
• Place rolls on the prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
• Bake in the preheated oven until bottoms start to brown, about 20 minutes.

Steps:

• Mince pork belly, don't get too crushed. Soak the shiitake mushrooms in advance and then mince them. Peel and shred the winter bamboo shoots. Chop a few times at will. Shrimp dry clean. Finely chop green onion, ginger and celery.
• Stir scallions and ginger, add shiitake mushrooms, stir fragrant, add minced meat and stir-fry to change color, appropriate soy sauce Stir fry, add winter bamboo shoots, add hot water of the same material level, and add dried shrimps. Boil. Add carrot shreds. After cooking, sprinkle in chopped celery, season with appropriate amount of salt, and thicken with water starch.
• The taro should be small, washed, and steamed with the skin. Peel and smash after cooking, keep pressing and kneading until the stickiness is strong
• Slowly add the tapioca flour in portions, knead evenly each time, and then continue to add the flour. Don't pour it all at once, so as not to get too dry. It is best to cover the reconciled taro noodles with a cloth to relax the moisture so that the flour and taro can blend well.
• Pinch a dough of about 30 grams and rub it into a cone. Insert a hole with your thumb and squeeze it thin while turning your hand. Then scoop in the right amount of filling. Close your mouth with a tiger's mouth. Pinch into a top like.
• Then, if you like steaming, just boil the water and steam for 10 minutes. Or boil it in water. I tried the decoction today. With a moderate amount of oil, fry the bottom of the taro buns for a hard crust on a low fire. Add half of the hot water, bring to a boil, cover the pot, and cook until the water is dry. Hurry up and eat it while it's hot, it will harden when it's cold.