Cantaloupe and Taro Bun Recipe

Ingredients:

Instructions:

Mix the self-raising flour with water to form a dough without dry flour. Cover with cling film and set aside. Divide the taro paste into 20g balls and set aside. If you don't have this specific flour, use all-purpose flour mixed with steamed pumpkin puree or pumpkin powder and yeast.
Knead the dough on a board for 1 minute until smooth.
Take out 8g of dough and mix with cocoa powder to form a brown dough ball. Divide the remaining dough into six equal portions, and round each portion.
Flatten the dough pieces and place taro paste in the center.
Gather the edges of the dough to the center and pinch tightly to form a bun. Repeat with the remaining dough.
Prepare small strings in a "米" (rice) character shape.
Place the bun on the strings, lift the ends of the strings up, and tie them together at the center.
Use a chopstick to make a small hole in the gaps between the strings.
Shape a small piece of the brown dough into a pumpkin stem and place it in the hole.
Place the buns on parchment paper, arrange them in a steamer, cover, and let them ferment until they are 1.5 times their size.
Once fermented, steam for 15 minutes, then turn off the heat and let them sit for 5 minutes before removing them from the steamer. Cut off the strings.
Enjoy your cantaloupe and taro buns!

Nutrition: