Ganzhou snack taro buns (taro buns)


Ganzhou snack taro buns (taro buns)

Taro buns are a very distinctive traditional snack in Ganzhou, China, and are a delicacy in the memory of many Ganzhou people. The golden shell is wrapped with green coriander, round and cute. When you bite it open, you will find soft taro paste and fresh and fragrant fillings. It is crispy on the outside and glutinous on the inside. It is both beautiful and delicious. The taro buns are fragrant just out of the pot, and people in Sichuan and Chongqing also love it😀

Ingredients

Steps

  1. Choose fresh taro, clean the surface mud and sand, add cold water to a pot, cook over high heat or steam in a steamer until steam comes up, until you can easily pierce through with chopsticks, remove from the pot and let cool, peel off the skin. I only weighed 450 grams.
    Choose fresh taro, clean the surface mud and sand, add cold water to a pot, cook over high heat or steam in a steamer until steam comes up, until you can easily pierce through with chopsticks, remove from the pot and let cool, peel off the skin. I only weighed 450 grams.
  2. Wash and chop the coriander and rosemary and set aside
    Wash and chop the coriander and rosemary and set aside
  3. Prepare the basic filling: add 7g salt, 2g freshly ground pepper powder (if you want a different flavor, you can also choose 2g cumin powder or 1g five-spice powder), and 2g MSG.
    Prepare the basic filling: add 7g salt, 2g freshly ground pepper powder (if you want a different flavor, you can also choose 2g cumin powder or 1g five-spice powder), and 2g MSG. Prepare the basic filling: add 7g salt, 2g freshly ground pepper powder (if you want a different flavor, you can also choose 2g cumin powder or 1g five-spice powder), and 2g MSG.
  4. Wear disposable gloves and mix thoroughly to blend the spices with the taro paste.
    Wear disposable gloves and mix thoroughly to blend the spices with the taro paste. Wear disposable gloves and mix thoroughly to blend the spices with the taro paste.
  5. Add flour and crispy pork powder in several times (you can try a 1:1 ratio and adjust according to actual needs), mix vigorously each time you add it, until the taro paste mixture is "similar to the consistency of old yogurt, but slightly stickier than dough", and feels pulled when you grab it, and is neither too thin nor too hard.
    Add flour and crispy pork powder in several times (you can try a 1:1 ratio and adjust according to actual needs), mix vigorously each time you add it, until the taro paste mixture is Add flour and crispy pork powder in several times (you can try a 1:1 ratio and adjust according to actual needs), mix vigorously each time you add it, until the taro paste mixture is
  6. Put the taro paste into a piping bag. If you don't have one, use the base of your hand and a spoon to help.
    Put the taro paste into a piping bag. If you don't have one, use the base of your hand and a spoon to help.
  7. Pour enough oil into a pan, heat over medium-low heat, use a thermometer to measure the oil temperature, and it should be 160 - 180℃ (60% hot, with small bubbles appearing when chopsticks are inserted). Put the taro paste into a piping bag (with a small cut), squeeze into balls and put into the pan; if you don't have a piping bag, use your hands to squeeze the paste out from the base of your thumb and use a small spoon to help put it into the pan.
    Pour enough oil into a pan, heat over medium-low heat, use a thermometer to measure the oil temperature, and it should be 160 - 180℃ (60% hot, with small bubbles appearing when chopsticks are inserted). Put the taro paste into a piping bag (with a small cut), squeeze into balls and put into the pan; if you don't have a piping bag, use your hands to squeeze the paste out from the base of your thumb and use a small spoon to help put it into the pan. Pour enough oil into a pan, heat over medium-low heat, use a thermometer to measure the oil temperature, and it should be 160 - 180℃ (60% hot, with small bubbles appearing when chopsticks are inserted). Put the taro paste into a piping bag (with a small cut), squeeze into balls and put into the pan; if you don't have a piping bag, use your hands to squeeze the paste out from the base of your thumb and use a small spoon to help put it into the pan.
  8. You can see the deliciousness and show off a whole dish at once~
    You can see the deliciousness and show off a whole dish at once~
Languages
Ganzhou-Snack-Taro-Brötchen (Taro-Brötchen) - Deutsch (German) version
Ganzhou snack taro buns (taro buns) - English version
Bollos de taro snack de Ganzhou (bollos de taro) - Española (Spanish) version
Petits pains au taro de collation de Ganzhou (petits pains au taro) - Français (French) version
Roti talas camilan Ganzhou (roti talas) - Bahasa Indonesia (Indonesian) version
Ganzhou snack taro buns (panini al taro) - Italiana (Italian) version
甘州スナックタロイモ饅頭（タロイモ饅頭） - 日本語 (Japanese) version
간저우 스낵 타로빵(토란빵) - 한국인 (Korean) version
Ganzhou ขนมเผือกซาลาเปา (ซาลาเปาเผือก) - แบบไทย (Thai) version
贛州小吃芋包子（芋頭仔） - 香港繁體中文 (Traditional Chinese - Hong Kong) version