Crispy taro-You Are Foodie

By Wanda
41

Crispy taro

Taro crispy cake has both the aroma of taro and the crispy cake of dim sum. With one bite, the rich aroma of taro will be released. The taste is fine and dense, sweet but not greasy.

1. The temperature and time of the oven are for reference only. The specifications of each oven are different, and their own oven shall prevail.2. During the whole operation, the dough should be covered with fresh-keeping film at any time.3. The cut dough must be facing down to produce layers of crisp.4. Shortening with lard is better, and butter is more fragrant.

Step 1 . Prepare materials.

Step 2 . Put the taro and purple potato into the steamer and steam them to maturity.

Step 3 . Take out the taro and mash it while it is hot. Add condensed milk and knead it into the taro paste.

Step 4 . Take out the nonstick pot and put it into the taro paste. Add light milk and turn over the heat to mix the taro paste.

Step 5 . Add butter several times and mix until the butter melts and the taro purees completely.

Step 6 . Put 120 grams of low gluten flour into the basin, add 50 grams of vegetable oil and 15 grams of purple potato.

Step 7 . Live until crisp and wake up for 20 minutes.

Step 8 . Put 150g medium gluten flour and 40g sugar into the basin, add 40g vegetable oil and 60g water.

Step 9 . Live into dough and wake up for 20 minutes.

Step 10 . Wake up until the skin and pastry are evenly divided into equal parts.

Step 11 . Flatten the skin and put pastry in the middle.

Step 12 . Wrap the pastry. Place the interface upward after wrapping.

Step 13 . Use a rolling pin to flatten slightly and roll out a long oval.

Step 14 . Roll it up like a pattern.

Step 15 . Roll them all in turn, cover them with a layer of fresh-keeping film, and wake up for 10 minutes.

Step 16 . Place the dough roll with the seam up and flatten it.

Step 17 . Roll long strips of dough with a rolling pin.

Step 18 . Roll it up again. Place the tail down, cover it with a layer of fresh-keeping film, and wake up again for 10 minutes.

Step 19 . Divide the taro stuffing into equal small preparations.

Step 20 . Cut the dough roll from the middle.

Step 21 . Cut face up and press flat.

Step 22 . Roll it into a circle with a rolling pin.

Step 23 . On the contrary, put the taro stuffing prepared in advance.

Step 24 . Wrap it up and put it down with the mouth closed. Tidy it up a little.

Step 25 . Lay tin foil on the baking pan, put the prepared taro pastry into the baking pan, arrange it, preheat it in the oven at 180 degrees and bake it for 20 minutes.

Step 26 . Taro crisp fresh out of the oven.

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