This home-cooked taro puree pumpkin bun can also become a chef for Xiaobai

By Chow’s Dining Room


Water 270 g

300g pumpkin

10g caster sugar


All-purpose flour 500g

Yeast 5 g

Practical steps

1. The dough is twice as large as fermentation

2. Knead

3. Segmented 60g

4. Roll out the skin

5. Taro puree

6. Press taro puree rolls

7. Roll out

8. Twist

9. Rub the filling

10. Taro puree pumpkin flowers

11. Steam in a pot

12. Baked

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