Cooking Steps

1. 

   Step1:First, make taro paste - Lipu Taro (peeled) 1000g light cream 120g milk 120g sugar 100g corn oil 110g, you can add and subtract according to the proportion. Taro peeled. Cut into pieces. Steam on the pot (about 20 minutes. It depends on the size of the pieces you cut. I cut them into thin slices. Poke with chopsticks. A poke is almost complete

2. 

   Step2:Take out the milk blender, wall breaking machine, rolling pin and make mud in the way you like. (if you like the granular feeling, you don't need to break it too much.

3. 

   Step3:All the remaining materials except corn oil. Put them into a non stick pot. Start frying

4. 

   Step4:Add corn oil in batches. Before each addition, make sure that the last one is completely absorbed. Then add the remaining one. It looks rough now. It will be fine when the corn oil is stir frie

5. 

   Step5:Stir fry until the corn oil is completely absorbed. Continue to stir fry until you think it's wet and dry

6. 

   Step6:Add some flour and water to make a thick batter. It will be used to glue spring rolls later.

7. 

   Step7:Take a spring roll skin.

8. 

   Step8:Put in about 20g of taro paste.

9. 

   Step9:Roll it up from bottom to top. Apply a little batter to the joint for bonding.

10. 

    Step10:Roll into a cylinder.

11. 

    Step11:Put them in the baking tray.

12. 

    Step12:Brush a little salad oil on the surface.

13. 

    Step13:Preheat the oven. 200 ℃ for about 20 minutes.

14. 

    Step14:It's golden and crisp and ready to be baked.

15. 

    Step15:Finished product drawing