TARO STEAMED BUNS RECIPE - SIMPLE CHINESE FOOD
There is a taro at home, I just want to eat buns tomorrow morning, so I will solve it tonight
Provided by Slien (From WeChat.)
Total Time 30 minutes
Yield 4
Number Of Ingredients 5
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
TARO STEAMED BUNS RECIPE - SIMPLE CHINESE FOOD
There is a taro at home, I just want to eat buns tomorrow morning, so I will solve it tonight
Provided by Slien (From WeChat.)
Total Time 30 minutes
Yield 4
Number Of Ingredients 5
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
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TARO BUNS RECIPE - SIMPLE CHINESE FOOD
Is it the season for taro to be sold in large quantities? When visiting the vegetable market, there are always several stalls selling taro. I like this little hair ball. It tastes great when it is steamed and eaten with sugar. I bought a few catties all at once, mainly because it is cheap, and it won’t be broken after a few days. But buy too much, put a bunch of dark ones there, and look anxious, always thinking about doing something.
In addition to eating steamed, stewed meat to eat. So today I tried a different way of eating, it is actually Fujian Hakka cuisine,-taro buns. Taro buns are made by steaming and smashing taro, adding tapioca flour and dough to make the skin, and wrapping it with a mixed filling mainly made of winter bamboo shoots. Then, steam it or cook it.
I want to say that this yam bun really needs to be eaten while it is hot. When it comes out of the pan, although it is very hot, it is in the best state. Take a big bite, full of juice. When it is cold, it will harden, and the color will turn black, not good-looking.
From simplechinesefood.com
Reviews 5.0
Total Time 15 minutes
Cuisine Chinese
In addition to eating steamed, stewed meat to eat. So today I tried a different way of eating, it is actually Fujian Hakka cuisine,-taro buns. Taro buns are made by steaming and smashing taro, adding tapioca flour and dough to make the skin, and wrapping it with a mixed filling mainly made of winter bamboo shoots. Then, steam it or cook it.
I want to say that this yam bun really needs to be eaten while it is hot. When it comes out of the pan, although it is very hot, it is in the best state. Take a big bite, full of juice. When it is cold, it will harden, and the color will turn black, not good-looking.
From simplechinesefood.com
Reviews 5.0
Total Time 15 minutes
Cuisine Chinese
- 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.
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