Muffin batter

200g of natural yeast (100%)

Eggs 1

Appropriate amount of soybean milk or milk

Coconut powder can be selected in moderation.

Baking soda 1/2 teaspoons

Coconut oil 10g optional

taro paste

Taro is medium 3.

1 tbsp milk powder

Optional sugar

Vanilla extract optional

How do taro muffins naturally ferment and grow?

1) Mix the batter and paste the ordinary muffin until it is thick. Finally, add baking soda, mix well and let stand for about 20 minutes. As long as the sour taste of the old yeast is neutralized and gas is generated, the batter will be fluffy. 2) Press steamed taro into fine taro paste for later use. 3) Preheat the non-stick pan with low heat and pour in a proper amount of batter.

Dip your hands in water so that the plastic taro paste won't stick to your hands.

Flatten a piece of taro paste.

Put it on a slightly shaped muffin.

Remove a little batter cover.

Cover it, heat it properly, and turn it over.

Ta-da ~ pot shape!

Renderings ~