Pork bun with pumpkin and taro-You Are Foodie

By Murray
52

Pork bun with pumpkin and taro

This pumpkin and taro meat bag, without a drop of water, is made of pumpkin puree, filled with pork and taro, with a yellow and golden skin and soft texture. It is a sweet, delicious and nutritious pastry.

Main Ingredients

Auxiliary Ingredients

The amount of pumpkin puree should be increased or decreased according to the water content of pumpkin and the water absorption of flour.

Step 1 . Dice the taro, pour some oil into the pot, add the taro, and fry until done.

Step 2 . Stir minced meat, taro, vegetable oil, salt, thirteen spices and barbecue sauce in one direction and set aside.

Step 3 . Mix flour with yeast, add pumpkin puree, knead it by hand while adding it, knead it into a smooth dough, cover it with a lid or fresh-keeping film, and ferment it in a warm place until it is twice as large.

Step 4 . Exhaust the fermented dough, knead it until the surface is smooth, and cut it into flour preparations of the same size.

Step 5 . Roll the small dosage into a bun skin and wrap it with taro meat stuffing.

Step 6 . Put the wrapped steamed buns on the steamer with wet drawer cloth, and there should be an interval between them, because they will become larger when steaming.

Step 7 . The second awakening is twice as big.

Step 8 . Boil the water over high fire, steam over medium heat for 20 minutes, turn off the fire, stew for 5 minutes, and then uncover the lid.

Step 9 . Appreciation of finished drawings.

Step 10 . Appreciation of finished drawings.

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!