Cooking Steps

1. 

   Step1:To make taro paste, steam taro and peel it. Put it in a fresh-keeping bag and roll it into past

2. 

   Step2:Add butter to the pot and stir fry the taro pure

3. 

   Step3:In the process, add sugar and stir fry it into taro paste, smooth it into a ball, then put it out for cooling

4. 

   Step4:Making bread - melt the yeast with a proper amount of water, then add the high gluten powder, whole egg Sugar Salt and the remaining water to knead out the thick film. Add the butter to knead the dough to a smooth expansion state. Put it in a warm and moist place for 1 hour

5. 

   Step5:After fermentation, divide into 8 parts on average, cover with plastic film and relax for 15 minute

6. 

   Step6:After the dough is relaxed, roll it out slightly. Add taro (30g) and squeeze it like a bun. Roll it round and press it down

7. 

   Step7:Use scissors to cut five times around as evenly as possible. Present a flower shape and put it in a warm and moist place to continue fermentation for 1 hour

8. 

   Step8:Preheat the oven 180 degrees and bake in the middle layer for 15 minutes after the second fermentation