Taro buns

Overview

Autumn is the season for harvesting taro. Taro is rich in nutrients. It is a good choice whether it is cooking dishes or making snacks. It is used to make steamed buns. The fragrant and dense taro and the fluffy and soft dough are very delicious.

Tags

• pasta
• home cooking
• bean paste
• clear water
• edible oil
• fermented bean curd juice
• oyster sauce
• taro
• thirteen incense
• yeast
• plain flour
• salt

Ingredients

Steps

1. 1 Mix flour, yeast, and water, knead into a smooth dough, cover with a lid or plastic wrap, and ferment until doubled in size.

   

2. 2 Deflate the fermented dough and knead until the surface is smooth.

   

3. 3 Roll the dough into a long strip, cut it into equal-sized dough pieces, roll the dough into a bun wrapper and fill it with taro filling (making taro filling: peel and cut the taro into cubes, put oil in a pot, add the taro and cook, add oyster sauce, fermented bean curd juice, bean paste, thirteen spices, salt, mix well).

   

4. 4 Place the wrapped buns into a steamer covered with damp cloth, leaving gaps in the middle as they will expand during steaming. Let rise for the second time until 1.5 times the size.

   

5. 5 Bring the water to a boil over high heat, steam over medium heat for 20 minutes, turn off the heat, and simmer for 3-5 minutes before uncovering the pot.

   

6. 6 The skin is smooth and the wrinkles are clear.

   

7. 7 Fluffy, soft, nutritious and delicious.