Chinese Food
Taro crispy
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Last year, milk tea shop produced all kinds of taro drinks. It's not convenient to buy them during the epidemic. I tried to cook taro paste at home. Then I saw the beautiful Taro crisp. I thought I'd try to challenge it. I really like taro. Especially when it is integrated with dairy products. The milk is fragrant and delicious. It's not too sweet. It's hard to stop. Someone else's recipe was used. But there's no purple potato powder at hand. So I replaced it with the purple potato I just bought. It's so tender and tender. My girl's heart is melted. So I sent out the revised recipe. I hope you like it. I thought pastry was hard to make before. After I made it, I found it wasn't that hard. It was just a little cumbersome. But I can make it slowly. It's a great sense of achievement to see the finished product. This is a recipe for making 20 pieces. If you're a little afraid of difficulties, you can cut down all kinds of components by half. Starting with 10 pieces first will save you some time~
Cooking ingredients
Cooking Steps
Step1:① Cut taro and purple potato into small pieces. Put them into steamer. Steam for 20 minutes.
Step2:② making taro clay. Put 380g taro, 40g purple sweet potato, 170g condensed milk (the amount of one stick), 120g light cream and 40g butter into a non stick pot. Cook over low heat and crush them into mud. Keep stirring to prevent the paste from bottoming. It's about ten minutes to blend together and then it's ready to cool. (remember to weigh. Divide into 20 parts for convenience
Step3:③ making oil skin. Stir 200g medium powder, 50g lard, 40g sugar and 100g warm water in the cook or bread maker for 10 minutes. (put it into a fresh-keeping bag and refrigerate it for future use
Step4:④ making pastry. Take 50g of steamed purple sweet potato and press it into mud. Then, 160g of medium powder, 100g of lard and purple sweet potato mud are put into living groups. (put it into a fresh-keeping bag and refrigerate it for future use
Step5:⑤ divide the taro puree into 20 parts and form a ball. (about 30g each
Step6:⑥ making taro crust. Divide the pastry and the pastry into 10 parts. Then wrap each part of the pastry. The wrapped dough is pressed flat → rolled into a tongue shape → rolled from one side → pressed flat → rolled into a rectangle → rolled from one side → cut from the middle.
Step7:⑦ flatten and roll the prepared skin face down (face out) and wrap the taro ball and close the mouth. A Taro crisp is ready.
Step8:⑧ put all wrapped taro crisps into the preheated oven at 170 ℃ and bake for 25 minutes.
Step9:With a cup of black tea. Enjoy the delicious taro pastry ~ pastry is not easy to break. It can be kept in the refrigerator for about a week if you can't finish it. When you eat it, it will taste better if you heat it in microwave oven for 30 seconds. Be sure to cover the fresh bag with heat. Otherwise, it will be very tired if it explodes. Don't ask me how I kno
Cooking tips:1. When steaming taro, always use a big fire. Pay attention not to dry the pot with water. 2. The cut surface of taro pastry must face outward. In this way, it can have a good-looking, one touch and crumble, crispy layer ~ here is the little popular science of taro - the most delicious one in taro is Lipu Taro. It has delicate meat and special flavor. Lipu Taro has the functions of Nourishing Qi, kidney, spleen, stomach and body. It is not only the best raw material for making food snacks and delicacies, but also the best nutrition for nourishing the body. (I love it more after watching this) there are skills in making delicious dishes.
