Cooking Steps

1. 

   Step1:Roll the dough into a state that can pull out the transparent and tough film. Roll it round. Cover it with plastic film for fermentatio

2. 

   Step2:During the fermentation process, you can prepare mash for use. Mix the materials in mash, except butter, into a delicate batter. Cover with plastic film and steam in a pot for about 1520 minutes. After steaming, add butter and knead until it is absorbed. Standb

3. 

   Step3:Cut taro into small pieces and steam in the pot. Put them into a non stick pan and put in sugar, cream and butter. Stir over low heat until the taro is fine. Make sure to mix it with more pressure so that the taro is fine

4. 

   Step4:Take 40g taro and wrap it with salted egg yolk. Roll it roun

5. 

   Step5:One by one. Spar

6. 

   Step6:The dough can be fermented to 22.5 times

7. 

   Step7:It's divided into 8 parts. About 90g. Cover with plastic film and relax for about 15 minutes

8. 

   Step8:Roll the loose dough round. Turn it over. Put on the taro yolk, mash, and meat floss. Wrap it up like a bun. Roll it round

9. 

   Step9:All of them are packed in turn. Send them twice to 1.5 times the siz

10. 

    Step10:Preheat the oven to 190 degrees. Cover the fermented dough with oil paper. Put on a baking tray. Press gently. Bake in the middle for 2328 minutes

11. 

    Step11:The bread is really super soft. The taro mud is covered with egg yolks, hemp sticks that can be drawn, and meat floss. Kill any taro bread sold outside completely in seconds

12. 

    Step12:Finished product drawin

13. 

    Step13:Finished product drawin