taro silk roll

First rinse and peel the taro, place it on the pan and steam it. Allow it to cool slightly and place it in your pocket, press it into a mud, add sugar and knead it for a while. Put the bread slices in a steamer and steam them slightly, taking care not to steam too much, as long as the bread slices are soft. After taking it out, use a knife to cut off the four sides, and then use a rolling pin to flatten the bread slices. Because the taro was not cool enough to operate after the bread slices were processed, I was afraid that the bread slices would dry again, so I temporarily sealed them with plastic wrap.

Rub the taro paste into round strips and place it on a piece of bread. Just roll it up. Apply water starch and toast at the joint. Stick some water starch on both sides of the taro roll, and then dip it in some white sesame seeds for better taste.

Just boil the oil in the pan until it is 30% or 40% hot. The oil temperature must not be too high, otherwise the bread slices will be burnt. Also, don't take too long, just see the skin turn golden.