taro crisp
Ingredients: flour,white granulated sugar,lard,mashed Taro
Recipe Recommendations
- flour appropriate amount
- lard appropriate amount
- mashed Taro appropriate amount
- white granulated sugar appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for taro crisp
1
Water and oil skins: 250 grams of flour; 125 grams of water; 40 grams of lard; 50 grams of sugar. Crispy: 200 grams of low flour; 100 grams of lard. Taro stuffing: 3 taro; 80 grams of flour.
2
Practice: Wash taro, peel and cut into slices, and steam. Many people are allergic to taro scalps, so remember to wear gloves when peeling them. Add no oil into the pan, heat it red, add 80 grams of flour, stir fry over low heat until color changes, and stir well.
3
Press the steamed taro into taro paste, add milk powder and flour.
4
Make it into small balls and let cool.
5
Mix the water and oil skins into a smooth ball, and mix the crisp oil into a ball. Relax in the refrigerator for an hour.
6
Roll out the water and oil skin, add in the pastry and spread it out, wrap it up, and roll out. Roll up and relax for 10 minutes. Roll the relaxed meringue into a tongue, roll it up, flatten it, and roll it out. Wrap in taro paste and knead into shape.
7
Brush with egg yolk liquid and put into oven at 185 degrees for 25 minutes.
8
Finished product drawing. Hehe, the appearance is not bad, right?