Cooking Steps

1. 

   Step1:40g milk, 130g taro mud, 250g flour, 50g sugar, 5g yeast powder and 35g butter are kneaded into smooth and stretchable fil

2. 

   Step2:Ferment to twice the size. Fork it with your fingers. It's ok if it doesn't bounce

3. 

   Step3:Divide into 9 pieces. Relax for 10 minutes. Reshape and ferment to twice the size. Brush the milk on the surface and put it into the oven

4. 

   Step4:Preheat the oven for 200 degrees. Heat it up and down for the middle layer. Bake it for about 10 minutes

5. 

   Step5:The inner tissue is very dense. The skin is soft and can be torn off. The taste is excellent.