Make your own breakfast! I have been struggling with what to do with the remaining taro paste. Ha, Ou Bao is really powerful! I just bought high-gluten flour at home, and I have all the ingredients! Must get started! In fact, it is just kneading noodles, and then wrapping it in mashed taro and baking it! High-gluten flour: 272 grams Sugar: 40 grams Water: 169 grams Yeast: 4.5 grams Salt: 2.2 grams Butter: 16 grams Taro puree: about 350 grams Mix flour, sugar, and yeast together, then add water or knead in a food processor! After kneading, add salt and butter (room temperature) and knead! Wrap it up and ferment (the weather is cold and ferment for a while), and it has been fermented for almost an hour and a half today! Since the mashed taro is left over from the last stirring, there is a lot of water in it, so add a little oil and fry it on the fire until it becomes a ball, and the non-stick pan is successful! When the dough is fermented to twice its size, cut it into equal pieces, and the taro paste is evenly divided into groups! Just wrap it up. After wrapping, continue to cover with plastic wrap and ferment for 30 minutes (preheat the oven to 350 degrees Fahrenheit at 20 minutes) Use a knife to cut the dough into small leaves, sprinkle some dry flour and you can send it to the oven! Bake in 19 minutes and it's ready! So fragrant! Breakfast is down! Oh yes! The mashed taro needs to be sweetened.