Cooking Steps

1. 

   Step1:Put the taro in the high-pressure pot. Time - 15 minutes, pressure - 5 taste - strong. Put the cooked taro in the cold for standby. Knead the cooked taro with gloves. Add the condensed milk into the taro three times. Mix the condensed milk and the taro completely.

2. 

   Step2:Add 10g butter to the pan, melt it over medium and low heat. Pour the stirred taro puree into the pan. Add the remaining butter in batches. Stir again and again to observe the color. Because the taro puree is light in color. Do not fry it. It will not look good when it is made. When it is fried, it can be put in a cool place.

3. 

   Step3:Knead the water and oil skin materials to the film, wake up for ten minutes on the wrap, weigh about 8 dosage forms, knead them into small balls, and cover the film. About 24g each.

4. 

   Step4:The pastry material is mixed. Hold the dough. It is also divided into 8 parts. A round ball of 34g is formed.

5. 

   Step5:A portion of water and oil skin, a portion of pastry, the same as a dumpling. Wrap it up and close it up. Roll it up and roll it up. Cover with plastic wrap and wake up for ten minutes. Then roll it out into a rectangle without rolling it too thin. Roll it up from the end you just pressed. It's loose. Don't roll it too tight. Otherwise, it's not obvious. Close mouth down. Cover with plastic wrap. Wake up for 15 minutes.

6. 

   Step6:Cut the middle half with the cutting side facing up. Press flat. Stick some flour at the bottom. Roll it into thin sheets from the middle to the edge. When packing, the side facing out. It's the feeling of layering. Do not compact. It will affect the crispness. Don't roll too big and thin. All the stuffing is not deliciou

7. 

   Step7:The skin is divided into 8 parts. Put 1 / 2 cassava. Add the taro mud with a total weight of about 55g. It can be put in almost 6.5Cm The left and right saucers can be made into 16 crisp

8. 

   Step8:Heat 180 degrees and bake for 20 minutes. Let's see for ourselves. The stuffing is cooked. It's ready to be baked in layers