RED TARO RECIPES

Steps:

• Pre soak red beans overnight or at least half a day. Transfer to a pot and discard the soaking liquid. Add around 1 liter clean water. Use high fire to bring to a boil and continue cook for another 10 minutes. Turn off the fire and cover the lid. Wait until the bean cool down. Restart the fire and continue cooking for 30 minutes over medium fire until the beans are completely soft. Add salt and sugar and give a big stir to mix evenly. Cool down and then refrigerated.
• Peel the taro (ware gloves if you are sensitive) and cut into small chunks. If you are making sweet potato balls, peel them and cut into chunks too.
• Set up the steamer and steam for around 15 to 20 minutes until a chopstick can insert easily. Set aside to cool down slightly.
• In a large bowl, add around 100g tapioca starch and then throw the taro chunks in. Smash taro chunks with any familiar tool and then knead into a ball. If the ball looks really dry, you will need to add a small amount of water until the dough is well formed. Do not add a large amount once. I add 1 tablespoon each time.
• Take one portion out and shape it into a really long thin log (1.5cm in diameter) and then cut into small portions. You need to be very careful in this step, as the dough is not as elastic as regular flour dough. You can start with a small amount each time.
• Bring some water to boil in a pot, add taro balls in and continue cooking 1 minute after they floats on the surface (if you make purple sweet potato balls, remember to cook them last).
• Add cooled red bean soup in serving bowls firstly and then top with taro balls, sweet potato balls; decorate with green peppermint and add ice cubes.

Steps:

• 500 grams of all-purpose flour, 10 grams of sugar, 5 grams of dry yeast, and 280 grams of clean water at room temperature are placed in the same basin; the water absorption rate of flour is different, and the amount of water required is also different; the water content of steamed buns is about 55% of the amount of flour, and there is less water Some, the finished product has a strong three-dimensional effect; more water, the shape of the finished product is easy to deform but the taste is softer;
• First use chopsticks to stir it into a flocculent shape, and then knead it into a dough without dry powder; cover the dough and place it in a warm and humid place for basic fermentation;
• Lipu taro puree and red date puree are ready; there is no fixed ratio between the two;
• Mix the two together and set aside; because red dates are sweet, there is no need to add sugar in the filling;
• The dough has doubled its original size, and there is a banging sound when tapping the dough, and there is a feeling of gas filling;
• Lift the dough, the inside is filled with large and small pores, accompanied by a slightly sour smell produced by fermentation;
• Put the dough on the chopping board, grab a handful of flour and knead it hard for 3-5 minutes to make it into a delicate, soft and smooth dough; knead the dough into thin strips, cut into evenly-sized agents, and roll them into a thicker middle , Round skin with slightly thin edges;
• Take an appropriate amount of filling and put it on the round crust;
• Make a bun
• With the seal facing down and the smooth surface facing up, place it on the chopping board and knead it into a ball shape. If you want the buns not to lie down or sway when they are mature, you can knead the raw dough higher;
• Put a steaming mat in the steamer, put each package in the steamer, leave room for expansion between each other, cover and leave for about 15 minutes;
• Red date taro bag, soft and sweet, nutritious and healthy~