How to make taro buns

Winter is coming, and taro buns are very suitable for this season. They are extremely nutritious and healthy. Fresh ingredients must be prepared, and the production process is very simple and easy to operate. However, the amount of ingredients must be controlled, not too much or too little. Add water from the mouth, because the soup is the most tempting.

1. Prepare the necessary food.

2. Peel the taro, cut into thin slices and steam. Add appropriate amount of white sugar and crush it into taro filling with a spoon. Let it cool and set aside.

3. Put flour, sugar and yeast into a bowl and slowly add warm water. Stir until it becomes snowflake-like and knead into a smooth dough.

4. Cover with a lid and place in a warm place to ferment until it doubles in size and becomes honeycomb-like.

5. Divide the taro filling into small pieces of 20 grams and roll them into balls. Knead the dough evenly to remove the gas, take a small piece and add red pigment to knead it into red dough. Divide the remaining dough into 20g small pieces and roll them into balls.

6. Flatten the dough, wrap the taro filling in it, pinch the opening tightly, and roll it into a ball.

7. Roll it into a ball, place it on baking paper and place it on the steaming tray.

8. Roll the red dough into small balls to make the pig's mouth and cut it into triangles to make ears.

9. Apply a little water on the nose, eyes and ears, and then stick the nose, eyes (black sesame) and ears on.

10. Pour cold water into the pot, put the piglet into the steamer, cover it and let it rest for 20 minutes. Bring to a boil over high heat and then steam over medium heat for 15 minutes. After turning off the heat, let it sit for 5 minutes before opening the lid.

11. Finished product.

12. Finished product.

13. Finished product.

Taro buns are easy to make and can help our bodies replenish a variety of necessary nutrients. They are a rare and delicious home-cooked dish.