Egg skin taro rolls

Ingredients required: 4 egg yolks, 280 grams of taro, 5 grams of purple sweet potato starch, 12 grams of light cream, 20 grams of condensed milk, 40 grams of flour, milk 60 ml

1. Peel the taro and cut it into slices, then put it into a pot and steam it until cooked. It should be steamed until it becomes rotten when poked with chopsticks

2. Pour the steamed taro into a food processor, then add light cream and condensed milk, and beat into a fine taro puree for later use.

3. Add purple sweet potato powder to the whipped taro puree to make it purple. If purple sweet potato powder is not available, you can omit it, or you can use other natural color powders instead, such as matcha powder, pumpkin powder, etc. After the filling has cooled, put it in the refrigerator for a while and then it can be kneaded into balls. If you can’t knead it into a ball, it means the filling is too wet. At this time, you need to put it in the pot and stir-fry over low heat to dry it out

4. Next, prepare the egg skin part. Put 4 Pour the egg yolks into a bowl and beat well, then add 60 ml of milk and continue to mix evenly

5. Sift in the flour and use a manual egg beater to stir in one direction until the batter is fine and smooth without lumps. Yes

6. Brush a thin layer of oil on the pan, pour all the egg batter into the pan, shake the pan so that it spreads on the bottom of the pan, turn on medium-low heat to fry, and wait until it is fried to the end. After the bottom is set, turn to low heat and fry until the surface is completely solidified. Then you can take it out of the pot. There is no need to turn it over to fry. In addition, my pot is relatively large, so it can be done in one go. If your pot is smaller, If so, it is recommended to fry it in 2 to 3 times. Warm reminder, do not fry for too long, otherwise it will easily crack when rolled.

7. Place the fried egg skin on oil paper, put taro paste on the surface of the egg skin, flatten the filling with your hands, and push it around.

8. Finally, roll it up from top to bottom, then cut into pieces with a knife, and enjoy.

This is still my favorite way to make taro. It’s soft and delicious. It can be used as both breakfast and snack. The whole family loves it