Taro Crispy

Overview

Taro crisp has both the fragrance of taro and the crispness of dim sum. With one bite, the rich aroma of taro spreads out, and the taste is delicate and creamy, sweet but not greasy.

Tags

• afternoon tea
• all-purpose flour
• butter
• condensed milk
• low gluten flour
• purple sweet potato
• sugar
• taro
• whipping cream
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Put the taro and purple sweet potato into the steamer and steam until cooked.

   

3. 3 Take out the taro and press it into puree while it is hot. Add condensed milk and knead it into the taro puree.

   

4. 4 Take out the non-stick pan, add the taro puree, add evaporated milk and stir over low heat.

   

5. 5 Add the butter gradually and stir until the butter melts and is completely combined with the taro paste.

   

6. 6 Put 120 grams of low-gluten flour, the ingredients for pastry, into a basin, add 50 grams of vegetable oil and 15 grams of purple sweet potato.

   

7. 7 Let the puff pastry wake up for 20 minutes.

   

8. 8 Put 150 grams of all-purpose flour and 40 grams of sugar into a basin, add 40 grams of vegetable oil in batches, and then add 60 grams of water in batches.

   

9. 9 Let the dough rise for 20 minutes.

   

10. 10 Wake up until the good oil skin and pastry are evenly divided into equal portions.

    

11. 11 Flatten the dough and place puff pastry in the middle.

    

12. 12 Wrap the pastry. After wrapping, place the interface facing up.

    

13. 13 Use a rolling pin to flatten slightly and roll out into an oval shape.

    

14. 14 Roll it up as shown.

    

15. 15 Roll them all up one by one, cover with a layer of plastic wrap, and let rise for 10 minutes.

    

16. 16 Place the risen dough roll seam side up and flatten it.

    

17. 17 Use a rolling pin to roll the dough into a long strip.

    

18. 18 Roll it up again. Place it end-side down, cover with a layer of plastic wrap, and let it rest for another 10 minutes.

    

19. 19 Divide the taro paste into equal portions.

    

20. 20 Cut the risen dough roll in the middle.

    

21. 21 Cut side up, press flat.

    

22. 22 Use a rolling pin to roll into a round shape.

    

23. 23 Turn over and add the taro filling prepared in advance.

    

24. 24 Wrap it up and place it with the seam facing down. Do a little tidying up.

    

25. 25 Line a baking pan with tin foil, place the prepared taro paste cakes in the baking pan, arrange them, and bake in a preheated oven at 180 degrees for 20 minutes.

    

26. 26 Freshly baked taro cake.