[Taro crisp skin moon cake] reduce sugar and oil, make it more healthy by home recipe-Chinese Food-best chinese food recipes-cooking food

[Taro crisp skin moon cake] reduce sugar and oil, make it more healthy by home

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I like taro very much from childhood. No matter it's salty or sweet, it's my love as long as it has strong taro fragrance. But later I found that many taro products sold outside (especially sweet ones) don't have the real feeling of taro. Let alone the fiber in taro, sometimes even the taste of taro is not reflected. It just smells sweet and looks purple. So it's the same sentence. Make it yourself ~ I've specially reduced a little sugar and grease in the taro filling of this crispy moon cake. It should have a light sweet taste. It's not very greasy. It retains the texture and taste of taro itself. I hope you like it~~~~

Cooking ingredients

medium gluten flour:90g

Cooking Steps

Step1:Taro peeled and cut into pieces, evaporated and softened, pressed into taro paste. (when steaming taro, you can put the purple potato into the pot and boil it. After cooking, it will also be pressed into mud. Later, it can be used to color the dough.) mix 30g of fresh milk oil, 20g of condensed milk and 15g of sugar into it while it is hot and mix them evenly. At this time, the taro is super fragrant.. You can adjust it according to your own taste when you taste it. My filling is dry. If you like wet filling, you need to refuel it. You can add about 15g. Don't eat up the taro mud

Step2:Mash the taro and knead it into 10 balls.

Step3:Make oily water skin - flour 90g, sugar 10g, lard / butter 35g, mix. Slowly add warm water (about 37G) and flour. At this time, you need to knead, knead, knead, and knead the dough into a smooth and non sticky dough. Then add the cooked purple potato puree (about 15g). Slowly knead it into the dough and color it. After that, it's the purple of the flour. Cover the dough and relax for 30 minutes.

Step4:To make pastry flour 55g and softened lard / butter 37G, knead hard with hands to form dough.

Step5:This process may take a lot of time. Because it is loose at the beginning, you should slowly knead it into a uniform dough. Divide the pastry into 5 parts on average. Rub the pastry round for use.

Step6:Divide the flabby oil-water skin into 5 parts, rub them into small balls, roll them into round cakes, and wrap the pastry balls

Step7:It's like a dumpling. It's sealed tightly.

Step8:When it's wrapped up, the interface is facing up and rolled into a tongue like shap

Step9:Roll it up and put it aside. Relax for 15 minutes.

Step10:The relaxed dough. The interface is facing up. Press it in the middle with your fingers, and then open

Step11:Roll it into a tongue. Roll it up, as shown in the picture

Step12:After rolling, the pastry is cut from the middle. As shown in the figure, you can see the clear layers... Can't cover up the ecstasy in my heart any more.. Please applaud yourself for this step..

Step13:The incision is upward. After flattening and rolling, the ball is wrapped in the taro ball (that is, the back of the incision is wrapped with taro). The mouth is closed tightly.

Step14:Let's see if the prototype has come out after wrapping..

Step15:Write production step

Step16:Put it in the oven. 175 ℃ for about 25 minutes. (the temperature of each oven can b

Cooking tips:This is the reduced sugar version. The sweet children's shoes can be added with 510g sugar in each component. If it's not sweet enough, you can try to dip it in condensed milk or sprinkle sugar cream. In addition, if there is lard, it's better to use lard. It will be crispy.. I made butter this time. It's obviously not the pastry made of lard before, but I didn't take photos before. So... In addition, because there is less oil in the taro mud, the filling of this pastry is dry. If you like the soft and smooth taste, you can add some butter or vegetable oil when mixing the taro mud. The filling can be ready-made. There are skills for making delicious dishes.