Taro Pastry

Fat

Protein

Calcium

Iron

Calories

100%

Protein

13.2%

*tips: Data on the proportion of daily recommended nutritional intake for Chinese residents

p>

Baking

Sweetness

<30 minutes

Lower calories

Newbies to try

No matter how the filling tastes, the crispy crust has been recognized by everyone. Come and conquer your taste buds. The finished product of the portion formula is 21 cakes of about 75 grams. The difference from the previous two egg yolk cake recipes is that this recipe uses water, the operations and ingredients are common in daily life, and it is still crispy. Compared with milk, it can maintain the crispiness longer.

Expand

Ingredients for 5 people

220g all-purpose flour

180g lard

Water 80 grams

150 grams of white sugar

200 grams of low-gluten flour

Accessories

500 grams of taro, 100 grams of vegetable oil, 30 grams of milk powder< /p>

Step 1

Cut the taro into small pieces, crush it in a microwave or pressure cooker, and crush it with a spoon

Step 2

A food processor is available Just stir into powder. If not, sift the flour like I did, 8-9 times, add an appropriate amount of water, and make the sifted taro into a fine sand shape

Step 3< /p>

Turn on the non-stick pan, pour in 50 grams of oil, 120 grams of sugar, 30 grams of milk powder. Heat the taro over medium heat and stir-fry until dry. Add the remaining 50 grams of vegetable oil. , stir-fry slowly to absorb the vegetable oil until it becomes smooth and smooth, scoop it up and cover it with ventilation, then let it cool before use

Step 4

Dip the surface of the salted egg yolk with cooking wine, and bake in the oven at 150 degrees for 10 minutes. Let cool and cut in half, set aside

Step 5

Make water-oil dough: 220 grams of all-purpose flour, 30 grams of white sugar, 80 grams of water, 80 grams of lard, mix into a non-stick dough , continue kneading for about 10 minutes, seal with plastic wrap and leave for 1 hour

Step 6

After 20 minutes, make puff pastry: 200 grams of low-gluten flour, 100 grams of lard, Mix it into a non-stick dough, seal it with plastic wrap and let it stand for half an hour

Step 7

Divide the water-oil crust and puff pastry into 21 equal portions (weigh them out, about (20 grams each for water and oil crust, 16 grams each for puff pastry), cover for 20 minutes

Step 8

Put the water and oil crust into flat balls, wrap them in puff pastry to form a ball, and cover well Let it rest for 20 minutes

Step 9

Put the dough with the seam facing up, flatten and roll it up

Step 10

Cover it for the last time Let stand for 20 minutes

Step 11

Cut the taro into 30g pieces, add half an egg yolk, the final weight will be about 40g, wrap into balls and set aside

Step 12

After resting the dough, repeat the previous operation; I made two shapes. The one on the right is the commonly used roux zhuang when there are colored groups (that is, adding 10g of cocoa powder, matcha powder or monascus powder, etc. to the water-oil dough), and the left is the egg yolk suzhuang shape brushed with egg yolk liquid

First prepare the egg yolk paste, egg white paste and decorative coconut or black sesame seeds, preheat the oven to 180°

Step 14

Shaping After confirming, press it into a flat shape and roll it into a round shape to wrap it with the filling. Wrap it up and pinch it firmly. Remember to brush the closing area with egg white paste

Step 15

Cut the egg yolk into the puff pastry. Brush the shape with a layer of egg yolk paste.

For example, in the middle of the oven, set it to 180 degrees for 20 minutes

Step 16

Take it out, continue to brush a layer of egg yolk liquid, stick coconut or black sesame on the surface, and then put it in the oven for 10 minutes< /p>