Ingredients: powder core 300g, salad oil or lard 90g, water 120g, stuffing/,taro 400g, fine sugar 35g, milk 40g, salt-free cream.

Steps: first put two cups of water in the taro outer pot for steaming, and at the same time,

1: first put two cups of water in the outer pot of taro, steam it until it is cooked, mix other ingredients while it is hot, and let it cool for later use. Finally, add milk appropriately.

Add flour, oil and water together and mix well.

2. Flour, oil and water are mixed together and evenly agglomerated, then divided into 15 points and put into 15 points for later use. At this time, the taro paste stuffing is divided into 65,438+05 minutes, wrapped with thin round stuffing, placed in a baking tray with three rows of surface forks, preheated in an oven at 200 degrees for 65,438+05 minutes, and baked at 200 degrees for 30 minutes.

Nutritional value of taro;

1. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins and saponins. Among the minerals, fluorine content is high, which has the functions of cleaning teeth, preventing caries and protecting teeth.

2. Its rich nutritional value can enhance human immune function, and it can be used as a staple food for preventing and treating cancer. It plays an auxiliary role in cancer surgery or postoperative radiotherapy, chemotherapy and its rehabilitation;

3. Taro contains a mucin, which can produce immunoglobulin or antibody globulin after being absorbed by human body, which can improve the body's resistance. Taro can detoxify and other diseases;

4. Taro is an alkaline food, which can neutralize the accumulated acidic substances in the body, regulate the acid-base balance of the human body, beauty beauty and blacken hair, and can also be used to prevent and treat hyperacidity;

5. Taro is rich in mucosaponin and various trace elements, which can help the human body to correct the physiological abnormalities caused by the lack of trace elements, stimulate appetite and help digestion.