Main ingredients (water-oil skin): medium flour100g, sugar15g, whole egg liquid10g, butter 20g and water 45g; (Crispy): 85g of medium flour and 60g of butter; Accessories: 300 grams of taro stuffing, potato 10;

Practice: 1, making water-oil dough: put medium flour, sugar, whole egg liquid, melted butter and water into a stainless steel basin to make a smooth water-oil dough, and cover the dough with a film; 2. Making cakes: put medium flour and melted butter into a basin to make pastry dough; 3. Divide the oil-water dough and the pastry dough into 10 equal parts, knead and relax for more than 15 minutes, and be sure to cover with plastic wrap; 4. Take a water-oil steamed bun and wrap it in the crispy steamed bun, one by one, a total of 10, and relax for a while; 5. Take a loose dough, flatten it, 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 the mouth and wrap it all; 8. Take a loose roll, put two heads together in the middle, flatten and roll it open, 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 it in a preheated oven, bake it in the oven at 180℃ for about 20 minutes, and then take it out;

Second, western snacks:

Ingredients: 450g of high gluten flour, 50g of flaxseed flour, 25g of matcha powder, 70g of sugar, 8g of yeast, 2 eggs, 250g of water, 6g of salt and 50g of butter; Accessories: 400 grams of 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 put it in a warm place to ferment to twice the size; 4. Ferment the dough to twice its size, take it out, divide it into 8 parts after flattening and exhausting, cover it with plastic wrap and let it stand for 15 minutes; 5. Prepare taro paste, taro and salted egg yolk in advance, take 50g of taro paste and 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, the second fermentation is carried out in two ovens; 8. Ferment to the size of 1.5 times, sprinkle with dry powder, and make lines with a sharp knife for a moment; 9. Preheat the oven to 180 degrees, bake for about 20 minutes, and 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: 40g of low flour, 40g of corn oil, 4 eggs, 40g of sugar and 40g of milk;

Practice: 1. Add milk and corn oil into the prepared stainless steel basin and stir well, then sieve in low-gluten flour and stir well with a scraper; 2. After the egg protein and yolk are separated in advance, add the yolk into the batter and mix well; 3. Add sugar to the protein three times to prevent the protein from foaming; 4. Dig out 1/3 protein cream with a scraper, add it into the egg yolk batter and mix well; 5. Pour the batter 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 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. Mu Si of taro paste: ingredients: taro paste 1 50g, milk 50g, sugar 20g, gelatin1tablet, whipped cream150g, and refined sugar15g.

Practice: 1, after the milk is heated, add 20 grams of sugar and gelatin tablets soaked in advance; 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, shredded taro, 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 shower gel of taro paste, and then add a proper amount of honey taro paste; 3. Put another cake embryo and put it in the refrigerator for the night; 4. The next day, cover the edge of the wood wire loop with a hot towel to facilitate demoulding and slicing;

Fourth, drink: "taro bobo tea"

First, the method of taro mud wave: 1, the 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 pat the circle gently with your palm. This is a good taro wave;

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

Second, taro bobo tea: the 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 minutes, then turn off the fire and stew for 10 minutes, then take 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 slowly. After taking out the tea bag, add appropriate amount of black and white light milk and mix well. Add appropriate amount of rock sugar while it is hot and mix well to make milk tea. 3. Prepared taro bobo, milk tea and syrup and canned taro with fresh cream; 4. Take a part of taro and beat it into fine taro paste with a blender, and press a part into coarse taro paste with a spoon; 5. Add sugar to the whipped cream; 6. First, add a proper amount of taro paste and taro paste into the cup, and then pour in the pre-cooked milk tea and whipped cream.