Chinese Food
Crispy taro with bean paste
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The traditional Chinese dim sum is also beautiful. -
Cooking ingredients
Cooking Steps
Step1:Put all the ingredients of the dough into the mixing basin. Use chopsticks to stir it into a large cotton wadding shape. Then use your hands to knead it into a dough that doesn't stick to your hands. It's soft and tough. After the dough is kneaded, put it into a fresh-keeping bag. Wake up at room temperature for 3060 minutes.
Step2:Put the pastry materials, flour, taro fruit and vegetable powder and lard into the mixing basin, mix the flour and lard, and knead them until they are dough. After the dough is kneaded, put them into the fresh-keeping bag, and leave them at room temperature for 30-60 minutes.
Step3:Divide the dough into 9 equal parts.
Step4:Divide the dough into 9 equal parts.
Step5:Take a piece of water and oil dough that has been placed in a standing position. Press it to form a circle. Place the pastry dough in the center of the water and oil dough.
Step6:Wrap it up. Close it up and put it down.
Step7:Roll the wrapped dough into an oval shape with a rolling pin.
Step8:Roll it out. Roll it up.
Step9:As shown in the figure, roll all the 9 dough and let it rest for about 15 minutes (don't forget to cover the plastic wrap.)
Step10:Take a wake-up blank. Close it up and press it flat.
Step11:Roll out the growth bar again. After rolling out, roll up from the bottom.
Step12:Cut from the middle. Divide into two sections.
Step13:Flatten the rolling circle with the cutting face up.
Step14:The red bean stuffing is divided into 18 parts. Each part is about 15g. Knead.
Step15:Turn the skin over. Put 1 piece of red bean stuffing in the center. Wrap it.
Step16:After the bag is wrapped, close it up and put it into the baking tray. I use a gold non stick baking tray. If you use a normal baking tray, make sure to spread oil paper or baking paper on it.
Step17:Preheat the oven at 170 ℃ for 10 minutes. Middle layer. Heat up and down for 25 minutes.
Step18:Sweet potato crisps with bean paste are out.
Step19:Finished product horizontal drawin
Step20:Finished product vertical drawin
Cooking tips:I think it's better to stand for 60 minutes after the dough is made up of the tarpaulin and the pastry. The dough has good flexibility. If you are in a hurry, 30 minutes is OK. The bean paste stuffing inside is also made by myself. If you need it, you can check the recipe I sent before. There are skills in making delicious dishes.
