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.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.
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