Cooking Steps

Pork bun with pumpkin and taro

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.
-- Cooking Steps --
Pork bun with pumpkin and taro
Step 1 . Dice the taro, pour some oil into the pot, add the taro, and fry until done.
Pork bun with pumpkin and taro
Step 2 . Stir minced meat, taro, vegetable oil, salt, thirteen spices and barbecue sauce in one direction and set aside.
Pork bun with pumpkin and taro
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.
Pork bun with pumpkin and taro
Step 4 . Exhaust the fermented dough, knead it until the surface is smooth, and cut it into flour preparations of the same size.
Pork bun with pumpkin and taro
Step 5 . Roll the small dosage into a bun skin and wrap it with taro meat stuffing.
Pork bun with pumpkin and taro
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.
Pork bun with pumpkin and taro
Step 7 . The second awakening is twice as big.
Pork bun with pumpkin and taro
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.
Pork bun with pumpkin and taro
Step 9 . Appreciation of finished drawings.
Pork bun with pumpkin and taro
Step 10 . Appreciation of finished drawings.
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