Bread:

400 grams of wheat gluten, 9 grams of fine sugar, 6.5 grams of salt, 2 grams of yeast, 0.5 grams of honey/kloc-0, 224 grams of water and 6.5 grams of butter.

Stuffing:

Taro160g, sugar13g, butter 6.5g, purple potato powder 2g, milk 40g, cream13g, and meat floss 56g.

Water for boiling shellfish:

1000g water and 50g sugar.

step

1. Prepare taro paste in advance, steam taro, add sugar, butter, purple potato powder, milk and cream, and put it into a cooking machine to break. Pour into a non-stick pan and stir-fry over low heat until the dough is formed.

2. Put the dough material into the chef's machine and knead it into a smooth and elastic film. Divide into 8 parts on average, cover with plastic wrap, knead and relax for 30 minutes.

3. Smooth the loose dough face down, roll it into a rectangle, add 20g taro paste and 7g meat floss, roll it up from top to bottom, knead it into a 20cm strip, roll it out at one end, wrap it at the other end, and knead it tightly.

4. The dough is fermented at 30 -35 degrees until it is 1.5 times larger.

5. Boil the sugar water to about 90 degrees, turn off the low heat and keep warm. Cook the fermented shellfish for 25-30 seconds, take it out and drain it, with half a grain of white sesame on the surface.

6. Bake the oven at 220 degrees and 200 degrees for about 20 minutes.