Recipe: Fresh milk taro

Home Cooking Recipe: Fresh milk taro


It is more milky than steamed. No need for secondary heating, no need to worry about steaming failure.



  1. After the milk is heated to warm temperature, melt the yeast and white sugar and pour it into the high powder.

  2. Once fermented to twice as large, smashed into strips and cut into cuts. Placed in a baking tray with oiled paper and then sprayed on the egg after secondary fermentation.

  3. The oven is preheated at 175 degrees. The middle layer is baked for 12~15 minutes.

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