Question 1: If you don’t have tapioca flour at home for making taro balls, can you use flour instead? You can use sweet potato flour instead, but the effect is not as good as tapioca flour. Tapioca flour, also referred to as Thai corn flour, is sold in supermarkets such as Jusco and Parknshop; a 200g pack is RMB 3.5 yuan. To make taro balls, tapioca flour must be used to taste...

Question 2 : About making taro balls, cassava flour and sweet potato starch. It is best to buy cassava flour to make taro balls, because the ratio of amylopectin to amylose in the original cassava starch is as high as 80:20, so it has a high peak viscosity. Taro balls made with high viscosity will be more elastic.

The relative viscosity of sweet potato starch is relatively low, and the texture is softer. It is not as good as that made from tapioca starch, but it is still edible.

Generally, where cornstarch is sold in supermarkets, there will be cassava flour. Just ask the staff and they will help you find it.

In addition, there are usually places that sell large bags of bulk flour and glutinous rice flour in vegetable markets. They come in bulk. Restaurants and some Western pastries use cassava, so you can just go and buy some.

Question 3: How to prepare taro balls using tapioca flour? What can be added after the recipe is ready? Which recipes. . . . . . . . . . When I make taro balls, I use purple sweet potato (/pumpkin/sweet potato), warm water, and tapioca flour. . . If you like it sweet, add some sugar. . But it’s just like the purple potato and taro balls I made last night. Because Zichuai is already very sweet, I didn’t add sugar. . I really think it can be put in sugar water after boiling. . .

Question 4: What kind of flour is used to make taro balls? It is recommended to use cassava flour to make taro balls.

The method is as follows:

Cut the taro into pieces and put it in the pressure cooker to cook, which is the lowest setting. You can add a little water appropriately;

Prepare Pour a good amount of cassava flour into a plate;

Pour in water and sugar, knead the cassava flour into a ball, and then wait for the taro to cook;

Turn on the pot and wait until the taro is cooked. , smash all the taro pieces and turn them into powder;

Mix the tapioca flour and taro flour into a ball, and knead it into a non-sticky ball. If there is too much water during the kneading process, you can You can add tapioca flour appropriately or replace it with starch, then roll it into long strips and cut it into small pieces. The whole taro ball is now complete.

Question 5: Are the methods of making taro balls, sweet potato flour and tapioca flour the same? urgent! You can use glutinous rice flour, which is more difficult to knead. Come on

Question 6: Is tapioca starch the same tapioca starch used to make taro balls? Yes. Tapioca starch is a powder made from cassava after starch extraction, dehydration and drying. Color: Tapioca starch is white.

No odor: Tapioca starch has no peculiar smell and is suitable for products that require fine-tuned odor, such as food and cosmetics.

Bland taste: Tapioca starch has no taste and no aftertaste, so it is more suitable than ordinary starch for products that require refined flavors.

Taro balls can be made with tapioca starch or corn starch, but corn starch does not have the transparency and toughness of tapioca flour.

Question 7: How to make matcha taro balls soft? When I made it today, it was too hard. Please ask for the various steps of making taro balls, as well as the most important glutinous rice flour and tapioca flour. 15 minutes. Matcha balls. How to make miss song matcha emblem: CC5926

Mix glutinous rice flour and tapioca flour 1:1, add a small amount of matcha powder

Add water little by little until it can be kneaded into a ball and is not sticky to your hands.

Divide the dough into small pieces, roll into long strips, cut into small pieces, and shape into square, round or special-shaped~

Roll the prepared balls with a layer of cassava powder to prevent sticking

Put it in a clean container, or pack it into fresh-keeping bags and put it in the freezer

Boil water and wait until the water boils before adding the dumplings. Cook the dumplings until they float, take them out and let them cool

Eat according to personal taste~

Tips

1. I don’t have a kitchen scale or anything like that. , the quantities are approximate, use a long-handled soup spoon to put the glutinous rice flour and tapioca flour.

2. I originally planned to use a ratio of 1:2 between glutinous rice flour and cassava flour, but when I made it, I found that it could not be formed. If you hold too much cassava flour in your hand, it will be like a solidified and flowing unknown creature..._

3. You don’t need to use too much matcha powder. I only used 1/2 of the amount of the small spoon in the recipe cover. If you add more, the color may be very dark (oh, I really want to try it after saying this! ~￣ ￣～ )

4. Add water little by little to prevent too much. If it is really too much, just... add more powder.

5. You can roll the flour more, it doesn’t matter if it turns into white, just cook it longer~

6. During the shaping process, there may be trouble in rolling the dough later. If it is easy to crack, just wet your hands with some water and then do it.

7. Tapioca flour, also known as tapioca starch, seems to be cornstarch as well. It should be sold in big supermarkets. Just look at the back when buying it~ Tapioca flour tastes best when used in taro balls. , but sweet potato starch and sweet potato starch will also work~

8. If you want Q, make sure it’s cool!

Question 8: Homemade taro balls are made from cassava flour and become soft and shapeless when mixed with cooked taro puree. Peel 20-cent purple sweet potato;

Cut into 2cm cubes;

Place in the food supplement machine at water level 3 and steam until cooked;

Steam until cooked Purple sweet potato, stir into a puree with a food supplement machine;

Cut the taro into pieces and cook in water;

Use a grinding bowl to grind the taro into a puree;

Peel the sweet potatoes;

Cut the sweet potatoes into 2cm cubes;

Place in the food supplement machine, water level 3, and steam until cooked;

Steamed sweet potatoes , use a food supplement machine to stir into a puree;

Prepare sweet potato puree, taro puree and purple sweet potato puree. The two methods described above are used to make puree, either steaming or boiling it, or pressing it into a puree shape;

The cassava flour I use is from Red Mill in the United States, and Tapioca means cassava. Domestic cassava flour is also sold on Taobao and is very cheap. The kudzu powder is a specialty here, and I didn’t take any pictures;

The mud balls are made in proportion. The top is made with tapioca flour, followed by yellow sweet potato, white taro, and purple purple sweet potato. The bottom is made with arrowroot flour, followed by yellow sweet potato, white taro, purple purple sweet potato, and green matcha-flavored tapioca and arrowroot flour. , approximately 80g of taro puree, 7g of matcha powder, 60g of tapioca starch, and 40g of kudzu root powder were used. The ratio of sweet potato, taro, purple sweet potato and cassava flour or kudzu flour is 1:1 to 1:5. Add a small amount of water and knead until the mud ball is no longer sticky;

Flatten the sweet potato flavored mud ball to a certain thickness, and then use a biscuit mold to make heart shapes;

Flatten the taro flavored mud ball to a certain thickness, and then use a biscuit mold to make heart shapes;

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Flatten the purple sweet potato flavored mud ball to a certain thickness, and then use a biscuit mold to make 1 heart shape;

Flatten the matcha flavored mud ball to a certain thickness, and then use a biscuit mold to make 1 Each one is heart-shaped;

The easiest thing is to poke the mud ball into long and thin strips first, and then cut it into small pieces with a knife;

The taro balls you want to eat Put it into boiling water and cook until the taro balls float, then cook for another 2-3 minutes. Some people say that rinsing the prepared taro balls in cold water will make them more elastic. I didn’t do this and they already became very elastic. Do not cook the remaining taro balls, put them directly in the refrigerator and freeze them. Take them out and cook them now. Cooked taro balls become sluggish after being placed in the refrigerator. There is a way to restore some of the elasticity, which is to cook them again;

Cooked taro balls, together with mung beans, red beans, sago, etc. To match it, a bowl of taro ball sugar water is enough.

Question 9: How to make taro balls without tapioca flour? Can other substitutes be used? bu ke yi.mei you kou gan