Materials:

Taro 1 sago 100g rock sugar 100g coconut milk 100ml water 200ml.

Exercise:

1, peeled taro, washed, diced, steamed in a steamer for 20 minutes until cooked, then 1/3 diced cooked taro for later use, and the remaining 2/3 were further processed into taro paste in a blender.

2. Boil a pot of boiling water in the pot, pour sago when it boils, and cook for 10 minute until there is only a small white spot in the middle, then turn off the fire, cover the pot and stew for 10 minute, and the sago will be completely cooked (stirring is needed from time to time to prevent sticking to the bottom).

3. Pour the cooked sago into cold water and take it out after supercooling the river.

4. Brush the pan where sago is cooked, pour 200ml of clear water, add crystal sugar to dissolve, then put the chopped taro into the pan and stir evenly, then add 1/3 portions of diced taro to cook together, and then pour coconut milk and stir evenly. After boiling, add the cooked sago, mix well and turn off the heat.

Intimate suggestion:

1. Boiling sago requires boiling water. Sago is not easy to boil if it is cooked in cold water. After the sago is cooked 10 minutes, the sago can be cooked thoroughly and save gas.

2. The taro for making this syrup can also be made from small taro.

Second, return to Shataro.

One third of taro, 4 tablespoons of sugar, about 5 tablespoons of water, and proper amount of cooking oil.

Exercise:

1, peeled taro and cut into strips slightly thinner than the little finger;

2. Pour the right amount of cooking oil into the pot. After the oil is 60% hot, fry the taro strips with low fire for about 3 minutes and take them out. After a little cooling, fry for another minute with medium fire for coloring;

3. Take another wok, pour in water and sugar, stir fry, stir fry the fried taro, and turn off the heat after the sugar water is evenly wrapped on the taro strips. The taro is cold, and you can see that sugar sticks to the taro evenly, which tastes delicious. 、

Suggestion:

1, wear gloves when cutting taro, or your hands will itch;

2. When frying taro, you can fry some chopped green onion and lemon peel. After frying with taro, the taste is better and the layers are richer.

3. Try to finish cooking taro at one time, and it is recommended to do it less at one time.

Third, taro crisp.

Material (16):

Taro paste: 1 medium-sized taro, 20g of cream or unsalted butter, 20g of powdered sugar.

Oil skin: 180g medium gluten flour (you can use 150g high gluten flour +30g corn starch), 50g lard or unsalted butter, 20g sugar powder, 75g warm water, a little taro sauce or taro flour (I use a little food pigment instead for coloring).

Crispy crust: 170g low-gluten flour, 70g lard (I don't have enough lard, of which 30g is replaced by unsalted butter).

Exercise:

Taro paste:

1. Peel and wash taro, cut into small pieces and steam for 30 minutes to soften it.

2. Take out the steamed taro paste, add 20g cream and 20g powdered sugar while it is hot, and mash it with a spoon for later use (the cooked taro paste is very fragrant at this time).

Oil skin:

1. Add 50g lard and 20g powdered sugar to 180g flour, and pour in warm water and flour little by little.

2. After the dough is mixed, add taro sauce or taro powder and knead it into a smooth and soft dough. Cover with plastic wrap and relax for 30 minutes.

3. Roll the loose oil skin into long strips, divide it into 8 parts on average, and cover it with a wet towel to prevent it from drying out.

Crispy crust: Add 70g lard to 170g low flour and knead it into smooth and soft dough, which is called crispy crust.

Taro crisp:

1. Take 1 oil bag, wrap it in a crisp, turn it up, roll it into a beef tongue, wrap it in plastic wrap, and relax for 15 minutes (you must relax before continuing).

2. repeat the last action, that is, flatten the relaxed roll, roll it into a cow tongue, roll it up again, and then cut it in half from the middle with a knife.

3. Take the cut dough, flatten it upward, roll it into a circle, then wrap it with the prepared taro paste (that is, the cut taro paste on the back), and then put it away for some finishing.

4. Preheat the oven at 180℃, spread tin foil on the baking tray, then brush the oil, put the prepared taro crisp in the baking tray, put it in the middle layer of the oven, and bake at 180℃ for 25-30 minutes.

Intimate suggestion:

1. Taro paste tastes delicious with cream, which is better than pure taro paste without cream. When mashing with a spoon, pound it a few times, the more delicate the better.

2. The finished dough with oil skin must be covered with plastic wrap and relaxed for half an hour. Covering it with plastic wrap can prevent it from drying out, so that the skin will not be broken in the future.

Never add water when making cakes, as long as there is enough flour and oil. This step requires patient kneading.

4. In the whole production process, it is necessary to prevent the dough from drying, so it is best to cover the unused dough and cooked taro crisp under a wet towel.