The custard taro spring rolls that my family loves are soft, tender, delicious, sweet and nutritious, and a good after-dinner delicacy

In our daily lives, I believe everyone should be interested in spring rolls. very familiar.

As a must-eat delicacy during the Spring Festival, everyone likes it very much with its variety of sweet and salty flavors.

And because the current economic life is getting better and better, the ways to eat spring rolls have become more diverse, and you can eat them all the time.

Just like the custard taro spring rolls shared today.

The editor uses evaporated milk to make a skin, wraps the steamed taro, and simply pan-fries it to create a delicious dish similar to spring rolls.

If you are also interested in this delicacy, you might as well take a look at how it is cooked. I hope you like it.

Food name: Custard taro spring rolls.

Preparation ingredients: 100ml pure milk, two eggs, 5g white sugar, 30g cornstarch, 10ml melted butter, three taro, two spoons of honey or condensed milk.

Step one: First, we prepare a larger bowl. First, break the sugar and eggs into the bowl and stir evenly; then add the prepared pure milk and stir 80 times clockwise.

Step 2: Then pour the prepared cornstarch into the bowl and stir continuously with a whisk until there is no granular custard.

Step 3: Then add the melted butter to the bowl and stir clockwise 40 times.

Step 4: Then prepare a pancake machine or pan. The cooking of the pancake machine should be very simple. You only need to dip a layer of custard on the surface and bake it directly into a thin sheet. "Spring roll skin"; and if you don't have a pancake machine at home, you can also preheat a non-stick pan for 30 seconds, turn to low heat, spread a thin layer of evaporated milk paste, and then shake it from side to side to form a sheet of different diameters. The spring roll skins less than 12cm are then pan-fried and baked on both sides to set and solidify. Take them out and cool them down for later use.

Step 5: Then peel the taro and cut it into small pieces, steam it in a cold water steamer over high heat for 18 minutes, take it out and pour it into a plate, let it warm appropriately, and add the prepared condensed milk or honey. Use tools to crush it into mud.

Step 6: Roll the taro puree into small strips, follow the operation in the picture below, and wrap it with the prepared custard skin to look like spring rolls.

Step 7: Add a little oil to the pot, put the prepared taro spring roll embryo into the oil at 30% temperature, and bake it over medium to low heat. Basically, as long as it can form a texture like the picture below, You can take it out of the pot and taste it, it will take about four and a half minutes.

Compared with today’s sweet and delicious spring roll delicacy, I believe it should be a home delicacy suitable for all ages. If you like this delicacy very much, you might as well try it at home.