Cooking Steps

1. 

   Step1:Clean taro and steam for about 20 minutes. Then cool and peel. Take the appropriate amount. (250g for 4 eggs and 200g for 3 eggs) press taro into mud and add sugar powde

2. 

   Step2:Then add the softened butter. Use the eggbeater to stir it into mud. Put it in the refrigerator and refrigerate it for standby. Put the whole egg in a small pot with warm water. Then add suga

3. 

   Step3:Beat until you can write eight characters. Then sift the flour with low gluten. Add the egg paste into the flour in several times. Mix evenl

4. 

   Step4:Add in the lukewarm milk. Mix well. Add in the liquid butter. Mix well. Pour into the baking tray covered with oil paper

5. 

   Step5:Preheat the oven 180 degrees, middle layer and bake for about 15 minutes. Take it out and cool it. Take off the oil paper below. Put taro filling on the cake surface. Then roll it up with oil paper. Refrigerate it for about 30 minutes. Take out the slices and eat.

6. 

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