Last Saturday, I went back to my hometown, Huangpu, Mammy's 82nd birthday. I went home to celebrate her birthday. I always wanted to make a skit for Mammy to try on, but I didn't know what to do. Walking to the balcony to blow the wind, I saw the self-produced Lipu taro that my good friend Juan gave me last week. I have to say that the taro planted by Juan's mother is really big, fragrant and fluffy. Last time, I used her taro to make a taro cake, which was so crisp that my teeth fell out. Lao Yang and Xiao Bao both raised their thumbs. Okay, let's make a taro cake for the nanny to try, because there is no problem with this sketch whether it has teeth or bad teeth. It is a delicacy suitable for the elderly and young.
The recipe is the "Sweet Potato's Kitchen Diary" from the world of delicious food, and I made a little change.
taro cake
Recipe Recommendations
- powdered sugar 30 grams
- warm water 75 grams
- unsalted butter 20 grams
- sweetening
- roast
- an hour
- ordinary
Steps for taro cake
1
Taro paste: Peel and wash the taro, cut it into small pieces, steam for 30 minutes to make it very soft, take out the steamed taro paste while it is hot, add 20 grams of cream and 30 grams of powdered sugar, and mash it with a wooden spoon into a paste for later use (The taro paste prepared at this time is very fragrant. I secretly ate a few bites myself. The good name is to test the taste to see if the sweetness is enough, but I almost can't stop eating it, hehe). After cooling, divide it into 20 pieces, about 28 grams, rub round for later use.
2
Oil skin: Add 50 grams of lard and 30 grams of powdered sugar to 180 grams of medium-gluten flour (I just don't have medium-gluten flour at home, so I used 150 grams of high-gluten flour +30 grams of corn starch), and pour in warm water little by little and dough. After the noodles are mixed, add some taro paste or taro powder for coloring (I don't have it at home, I used about 20 grams of purple potatoes instead), knead it into a smooth and soft dough, cover with plastic wrap and relax for 30 minutes.
3
Roll out the relaxed oil skin into long strips, divide it evenly into 10 portions, and cover it with a wet towel to prevent it from drying out. (This must be covered because it is really, very easy to dry out)
4
Meringue: Add 70 grams of lard to 170 grams of low flour and knead hard to form a smooth and soft dough.
5
Taro crispy: Take 1 portion of oil wrap and wrap it in a portion of meringue, close it up, roll it into a cow's tongue and roll it up, then cover it with plastic wrap and relax for 15 minutes (be sure to relax before continuing).
6
Repeat the previous action once, squish the loose roll, roll it into a cow's tongue and roll it up again, and then use a knife to cut it in half from the middle.
7
Take the cut dough, flatten it upward and roll it round.
8
Turn it in and wrap the taro paste prepared in advance (that is, wrap the taro paste on the back of the incision), and then close it for a little finishing.
9
Preheat the oven at 220 degrees C, lay oil paper on the baking plate, place the prepared taro paste cakes into the baking plate, and place them in the middle layer of the oven at 220 degrees C (the original recipe is 180 degrees C, my oven temperature is low, so I changed it to 220 degrees C) and bake for 25-30 minutes (I used it for 30 minutes).
10
The freshly baked taro cakes are really beautiful, with a light purple color. I really like them. I made 20 of them, took them back to my hometown, and ate them all in one go. Mammy ate them so happily. She said that the sweetness was moderate and soft and soft. Being praised by my family for the delicious food you make is the most comforting and happiest thing!!!
11
Be cocky again.