STEAMED TARO BUN RECIPE RECIPES

Steps:

• 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
• 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
• Knead the dough smoothly
• 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.
• Put in an appropriate amount of taro mash and wrap it
• It is best to put oil paper under each bread, or apply oil to the steaming pan to prevent sticking
• Put it in a steamer, proof for 5 minutes, and steam on high heat for 15 minutes
• After steaming, turn off the heat, let go for about 3 minutes and remove the lid
• The fragrant hot bread is out of the oven

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.