Cooking Steps

1. 

   Step1:First make the stuffing. Cut the taro into small pieces and steam for half an hour in a bow

2. 

   Step2:Put a proper amount of salt into the pot, while crushing the taro and stirring the salt to make mud. If it's too dry, you can add some milk or water (because it's your own food, so I put milk). If it's not dry, you don't need to put anything in it

3. 

   Step3:Put some vegetable oil in the pot. Then put the taro puree into the pot and stir fry it. Stir while pressing. Use a small fire. Don't fry until there is no particle in the taro puree. Put it in a bowl and cool it for standby

4. 

   Step4:Make the pastry. Mix the low gluten flour, lard, salt and milk (because it's my own food, so I put the milk. It's OK to put the water) together evenly. Cover the plastic wrap and put it aside for 20 minutes

5. 

   Step5:It's OK to make butter, mix low gluten flour and lard together. It's very simple.

6. 

   Step6:Take out the Xingfa good pastry and divide it into 10 parts on average. Divide the butter into 10 parts on average. Rub the dough and put it in place

7. 

   Step7:Squas

8. 

   Step8:Flatten the pastry with your hands. Use a rolling pin. Wrap the butter in. Pay attention. Don't show the butte

9. 

   Step9:Wrap up the pastry and put it dow

10. 

    Step10:Take a pastry wrapped in butter and flatten it. Use a rolling pin to roll a long strip

11. 

    Step11:Roll up from botto

12. 

    Step12:Roll u

13. 

    Step13:Roll it up and then roll it up. It's about 3mm thick. Roll it up again

14. 

    Step14:Cut through the middl

15. 

    Step15:Cut dow

16. 

    Step16:Squas

17. 

    Step17:Cut from the middle with a knife. Split in two. The cut is facing down. After flattening, use a rolling pin to flatte

18. 

    Step18:Put in taro paste and wrap it. Note that the cut surface is insid

19. 

    Step19:Put some oil on the baking pan. Put it on the pan

20. 

    Step20:Brush some egg liquid on it. Put it on the oven. Heat it up to 150 degrees. Put it down to 170 degrees. Bake it for 20 minutes. Then brush the egg liquid again. Bake it for another 10 minutes. Put it out of the oven

21. 

    Step21:My egg liquid is not evenly brushed. It will look better if it is more evenly brushed

22. 

    Step22:I smell it. It's really crispy. Don't forget the delicious food.

23. 

    Step23:It's drooling.

24. 

    Step24:It's super simple. Hurry up and try it on your own