Details of ingredients: 55g of Lipu taro,

oil skin: 18g of medium gluten flour, 7g of lard or unsalted butter, 3g of sugar powder, 75g of warm water, a little of taro sauce or taro flour

Crispy skin: 17g of low gluten flour, 2g of unsalted butter, 3g of sugar, and sweet taste < Take out the steamed taro paste while it is hot, add 2g of cream and 3g of powdered sugar, and mash it with a wooden spoon for later use (at this time, the prepared taro paste is very fragrant, and I secretly ate a few mouthfuls myself, with the good name of tasting it to see if it is sweet enough, but I almost can't stop eating it, hehe). After cooling, divide it into 2 pieces, about 28g each, and round it for later use.

2

Oil skin:

Add 5g of lard and 3g of sugar powder to 18g of medium gluten flour (I just don't have medium gluten flour at home, so I used 15g of high gluten flour and 3g of corn starch), and pour warm water and flour little by little.

after the dough is mixed, add a little taro sauce or taro powder for coloring (I don't have it at home, I use about 2g of purple potato instead), knead it into a smooth and soft dough, cover it with plastic wrap and relax for 3 minutes.

3

Roll the loose oil skin into long strips, divide it into 1 parts on average, and cover it with a wet towel to prevent it from drying. (This must be covered, because it is very, very easy to dry.)

4

Crispy crust: Add 7 grams of lard to 17 grams of low flour and knead it hard to make a smooth and soft dough.

5

Taro Crisp:

Take 1 part of oil bag, wrap one part of crispy skin, roll it into a cow tongue, then roll it up, then cover it with plastic wrap and relax for 15 minutes (it must be relaxed before continuing).

6

Repeat the previous action once, that is, flatten the relaxed roll, roll it into a cow tongue, and then roll it up, and then cut it in half from the middle with a knife.

7

Take the cut dough, flatten it upward and roll it round.

8

in turn, wrap the prepared taro paste (that is, the taro paste on the back of the cut), and then close it up and tidy it up a little.

9

Preheat the oven at 22 degrees, spread oil paper in the baking tray, arrange the prepared taro crisp in the baking tray, put it in the middle layer of the oven at 22 degrees (the original formula is 18 degrees, so my oven temperature is low, so I changed it to 22 degrees), and bake it for 25-3 minutes (it took me 3 minutes).

1

Freshly baked taro crisp is really beautiful and slightly purple. I really like it. I made 2 pieces, took them back to my hometown and ate them all at once. Mammy had a good time, saying that the sweetness was moderate and it was soft and soft. My own cooking is appreciated by my family, which is the most comforting and joyful thing! ! !

11

Let's boast again.