Crispy taro pie
Overview
As soon as I saw the recipe of this pie, I liked it very much. The reason is that it uses very little sugar and uses taro as the main filling. It is very healthy and I don’t feel guilty if I eat more. As for the cheese, only a small amount of butter is used, so you won’t be afraid of getting fat after eating it
Tags
Ingredients
Steps
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Make the puff pastry first: Recipe: 30g low-gluten flour, 25g cashews, 15g butter, 5g sugar. First, crush the cashew nuts into small pieces. You want them to be granular, not minced
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Put the cashew nuts, flour, oil and sugar into a basin,
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Knead thoroughly and form into a ball, then put it in the refrigerator for half an hour
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Then make the pie crust: mix all the main ingredients into a dough and let it sit for 20 minutes. This dough is relatively hard, and it will stretch better if it is doughed. To make it clearer, repeat the recipe: pie crust; 80 grams of flour, 20 grams of cornstarch, 30 grams of grape seed oil, 5 grams of sugar, 20 grams of water,
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Prepare pie core: steam, peel and crush taro into puree,
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First mix the taro puree and starch evenly, then add honey and mix evenly
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Finally add cranberries
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Mix well to form taro paste
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Roll out the pie crust dough into a piece with a thickness of about 3 mm, put it into a plate and press down the edges,
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Prick holes with a fork to prevent bulging
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Spread the taro paste inside
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Take out the frozen puff pastry and sprinkle it on the surface. Finally, get a few cashew nuts for decoration
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Preheat the oven to 180 degrees for 5 minutes, then bake on the second shelf below the oven for 35 minutes. Place it slightly lower to prevent the surface from being overly colored, and the bottom of the pie will be crispier.
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Baked crispy taro pie. After cutting, the bottom is crispy, the middle is soft taro filling, and the top is crispy dried fruit, which is delicious, rich and healthy
