Crispy and delicious taro pie
Overview
The crispy and delicious pie crust is paired with the creamy taro filling. It is so delicious that it is fried and crispy when eaten hot.
Tags
Ingredients
Steps
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Cut the refrigerated butter into small pieces and put it into a container (take the refrigerated butter directly from the refrigerator without softening it)
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Add salt and sugar and sift in the flour
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Wear gloves and quickly knead into a crispy shape
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Pour in egg yolk
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Add milk
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Start quickly kneading into a ball
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Wrap in plastic wrap and refrigerate for at least 30 minutes
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Cut the taro into small cubes and steam it
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Add milk, caster sugar, purple sweet potato starch and starch, add a little water and mix thoroughly. Turn on low heat and cook until thick. Remove from heat and cool until set aside
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Take out the refrigerated pie crust and divide it into two pieces
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Roll out 1/2 of it, making it one circle larger than the diameter of the pie plate
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Lift the pie crust onto the mold and arrange it slightly to fit the edges
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Use a rolling pin to roll over the mold to remove any excess corners. Press your fingers against the side wall of the mold to flatten the pie crust so that it fits tightly with the mold, and make small holes in the bottom of the pie
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Pour in the cooled taro filling
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Roll out the other half of the pie crust as above. Use a raster knife to cut out the texture, do not cut too thoroughly
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Cover with pie crust. Use a rolling pin to roll over the mold to remove excess corners
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Brush the surface with egg yolk liquid. Place in the preheated oven, middle rack, heat up and down to 180°C, then turn to 160°C and bake for about 20 minutes
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Out of the oven. After cooling slightly, remove from the mold
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While hot, cut and eat. Fragrant
