Core Viewpoint - The article emphasizes the versatility and appeal of various types of purees made from ingredients like edamame, pumpkin, taro, and sweet potato, highlighting their health benefits and culinary applications in different recipes [4][10][18]. Group 1: Edamame Puree - Edamame is rich in plant-based protein, amino acids, dietary fiber, lecithin, and isoflavones, making it a healthy choice [4]. - The article provides a recipe for edamame puree, requiring 150 grams of edamame, 45 grams of sugar, and 2 grams of salt, with a cooking method that includes boiling and sautéing [4][9]. Group 2: Pumpkin Puree - The article discusses the use of pumpkin, particularly the less watery and sweeter variety known as baby pumpkin, in recipes, emphasizing its popularity as a low-calorie dessert option [10]. - A recipe for pumpkin puree is provided, which includes 400 grams of baby pumpkin and 100 grams of sugar, with steps for steaming and mashing the pumpkin [10][11]. Group 3: Taro Puree - Taro has gained popularity in various dessert forms, such as taro milk tea and taro toast, and can be used as both a filling and an ingredient in dough [18]. - The recipe for taro puree includes 750 grams of taro, 200 grams of coconut milk or cream, and 150 grams of sugar, with instructions for steaming and mixing the ingredients [20][24]. Group 4: Sweet Potato Puree - Sweet potato is highlighted as a common and affordable ingredient that adds sweetness and warmth to baked goods, rich in dietary fiber [28]. - The recipe for sweet potato puree requires 300 grams of sweet potato, 25 grams of sugar, and 10 grams of butter, with steps for boiling and mashing [28][31]. Group 5: General Tips - The article advises adjusting sugar and water content based on personal taste and ingredient conditions, emphasizing the importance of monitoring the mixture during preparation [37]. - It notes that adding fillings can create air pockets in bread, which is normal, but proper moisture control is crucial to avoid fermentation issues [37].