Chinese Food
Coarse grain taro cake
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Today, use this homemade taro paste to make some breakfast cakes. For better health, eat more roughage. I add some corn flour into the flour. The roughage cake that everyone in my family likes to eat. So I will make it every once in a while. Usually, the ratio of corn flour to flour is 1-1. But it can also be adjusted according to my own taste. The dough with corn flour is more golden in color. The taro stuffing inside is sweet. It looks attractive. It's good for your health. Eating more can make your stomach and intestines comfortable.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Mix flour and cornmeal in a ratio of 1-1
Step3:Put the baking powder into warm water and melt it. Pour it into the flour
Step4:Cover the dough with a smooth back cover. Ferment at room temperature
Step5:Steam the taro in the pot
Step6:Put the steamed taro in a bowl. Add some sugar
Step7:Use an electric stirrer to make mud
Step8:Heat the pot with a little oil. Stir fry the taro puree in the pot
Step9:Stir fry until the taro is not easy to push
Step10:Divide the dough into six small ones, round them and cover them for 10 minutes
Step11:Press the dough into slices. Put the fried taro in the tundish
Step12:Wrap it up and make a cake
Step13:Heat the pot with a little oil. Put the taro cake face down into the pot. Add some water
Step14:Cover and cook well
Step15:Then open the lid and slowly fry it into double-sided golden yellow.
Step16:It's ready to eat
Cooking tips:1. Mix the selected corn flour and common flour according to the proportion of 1-1, or according to personal preference; 2. The Lipu Taro that I choose is more flour. It is steamed first, then rolled into mud. Finally, add sugar and dry water to make taro stuffing; 3. Add some oil and water when frying the coarse grain cake. First, add the cover and simmer for a few minutes to make it mature, then remove the cover and fry slowly until it is golden on both sides. There are skills in making delicious dishes.
