Main ingredients (water-oil skin): medium flour 100g, sugar 15g, whole egg liquid 10g, butter 20g, water 45g (crispy): medium flour 85g, butter 60g, and accessories: taro stuffing 300g, potato10g;

Practice: 1, making water-oil dough: put medium-gluten flour, sugar, whole egg liquid, melted butter and water into a stainless steel basin to make a smooth water-oil dough, and the dough should be covered with a film; 2. Making cakes: put the medium-gluten flour and melted butter into a basin to form cake dough; 3. Divide the water-oil dough and crisp dough into 10 equal parts, knead 15 minutes or more, and be sure to cover with plastic wrap; 4. Take a water-oil bag and wrap it in pastry buns, one by one, a total of 10, and relax for a while; 5. Take a loose dough, flatten it and roll it into long strips, and then roll it up slowly. Operate 10 as usual, cover with plastic wrap and relax for 20 minutes; 6. Take another roll and flatten it in the other direction, then roll it up slowly, cover it with plastic wrap and relax for 20 minutes; 7. Take about 30 grams of taro stuffing, wrap a potato in the middle, slowly close it, and wrap it all; 8. Take a loose roll, put two heads together, flatten the roll, and wrap it with sweet potato and taro stuffing; 9. Pinch tightly, flatten on a baking tray, brush with egg liquid and sprinkle with white sesame seeds. I also scratched 2 knives on each surface; 10, put in a preheated oven, bake in the oven at 180℃ for about 20 minutes, and take out;

Second, western snacks:

Ingredients: 450g of high gluten flour, 50g of flaxseed powder, 25g of matcha powder, 70g of sugar, 8g of yeast, 2 eggs, 250g of water, 6g of salt and 50g of butter; Accessories: 400g taro stuffing, 8 sweet potatoes and 8 salted egg yolks;

Practice: 1, put the bread ingredients except salt and butter into the The Mixing Bowl, and the chef will knead it to the expansion stage; 2. Add butter and salt and knead until it is completely expanded; 3. Cover with plastic wrap and ferment in a warm place to double the size; 4. Ferment the dough to twice its size, take it out, flatten it and exhaust it, divide it into 8 parts, cover it with plastic wrap and let it stand for 15 minutes; 5. Prepare taro paste, taro and salted egg yolk in advance, and take 50g of taro paste to wrap about 8g of taro and 1 salted egg yolk; 6. Take a dough, flatten it, and wrap it with taro, potato and egg yolk stuffing; 7. After all eight are wrapped, put them in two ovens for the second fermentation; 8. Ferment to the size of 1.5 times, sprinkle with dry powder, and use a sharp knife to make a thread; 9. Preheat the oven to 180 degrees and bake for about 20 minutes. Adjust the time according to your oven temperature. Pay attention to the color in the last few minutes, and put it in a sealed bag after cooling;

Third, western snacks: "taro mousse cake"

1. cake embryo: ingredients: low flour 40g, corn oil 40g, 4 eggs, sugar 40g, milk 40g;

Practice: 1. Add milk and corn oil into the prepared stainless steel basin, stir well, then sieve in low-gluten flour and stir well with a scraper; 2. After separating the egg protein and yolk in advance, add the yolk into the batter and stir evenly; 3. Add sugar to the protein for three times, and send the protein to wet foaming; 4. Scoop out 1/3 protein cream with a spatula, add it into the yolk batter, and stir well; 5. Pour the batter that has just been stirred back into the remaining egg white cream basin and continue to stir evenly; 6. Spread oil paper on the baking tray, pour the prepared cake paste into the baking tray and gently shake out the bubbles; 7. Preheat the oven in advance, bake the middle layer at 165 degrees for about 25 minutes, and cover it with tin foil;

2. Taro paste mousse: Ingredients: Taro paste 150g, milk 50g, sugar 20g, gelatin 1 tablet, whipped cream 150g, fine sugar 15g.

Practice: 1, after the milk is heated, add 20 grams of pre-soaked sugar and gelatin tablets; 2. Add 15g sugar to the whipped cream until it has obvious texture; 3. Add the prepared taro paste and milk gel paste into the light cream and stir evenly to form taro paste and mousse paste;

Third, the real taro cake: main ingredients: cake embryo, taro Mu Si, honey taro block.

Practice: 1, cut the cake embryo into small pieces of the size of a wooden wire loop, and wrap the bottom of the wooden wire loop with tin foil in advance; 2. First put a cake embryo, then pour in the mousse paste of taro paste, and then add a proper amount of honey taro pieces; 3. Put another cake embryo and put it in the refrigerator for the night; 4. The next day, cover the edge of the wood wool circle with a hot towel to facilitate demoulding and slicing;

Fourth, drink: "taro bobo tea"

First, the method of taro mud wave: 1, homemade taro mud is fried first, and a proper amount of cassava starch is added to make dough; 2. Knead a part into slender strips and cut into small particles; 3. Sprinkle a little dry starch and gently circle it with your palm, which is a good taro wave;

Mai Ma reminds: This step can be done in advance, and then the taro bobo can be frozen and stored in the refrigerator. You can take it out and cook it directly when you need it.

Second, taro bobo tea: main ingredients: homemade taro bobo, taro in syrup, black tea, black and white light milk and light cream; Accessories: rock sugar, sugar;

Practice: 1. Boil the water in the pot, add the homemade taro paste to boil, simmer for 10 min, then turn off the fire and stew for 10 min, then take it out and put it in cold boiled water for later use; 2. Add black tea bag and appropriate amount of water to the pot, and then simmer. After taking out the tea bag, add appropriate amount of black and white light milk and mix well. Add appropriate amount of crystal sugar while it is hot, and stir evenly to make milk tea. 3. Prepared taro waves, milk tea, canned taro in syrup, and fresh cream; 4. Take a part of sweet taro and beat it into fine taro paste with a blender, and grind it into coarse taro paste with a spoon; 5. Cream with sugar; 6. First add a proper amount of taro paste and taro paste wave into the cup, and then pour in the pre-cooked milk tea and fresh cream.