Taro Dessert

1. Taro Tiramisu

Boil the sugar and water until boiling, beat the egg yolks until white, pour in the syrup and beat twice. Beat the mascarpone smoothly, add the egg yolk paste in two batches and beat at low speed, soften the gelatine and pour it into the cheese lake. Beat the light cream for 7.8 minutes. Add the light cream to the cheese paste in 3 batches and stir evenly. The finger cakes are dipped in coffee, steamed with purple sweet potato and taro puree, add condensed milk, and spread out the taro puree and cheese paste. Lay out ladyfingers, taro paste, and cheese lake.

2. Taro cheesecake

Add egg whites, lemon, sugar, and whip into a hook shape. Stir egg yolk paste and meringue in 2 batches. Pour into the mold in a water bath at 160 degrees for 10 minutes. Stir the taro puree, purple sweet potato powder, sugar and milk well, put it into the mold, add the yogurt and egg yolk. Mix well and add cake flour and cornstarch.

3. Taro paste in copper pot

1 egg, 50g whole wheat flour, 40g milk, 5g sugar substitute, 1g baking powder, 0.5g salt.

Stir until it becomes a paste, rub a layer of oil into a non-stick pan and pour in the batter until small bubbles form and then turn over. Just wait 15 seconds after flipping over. The amount of 6 cakes is enough to make three. Steam taro, add sugar, milk, purple sweet potato starch, and stir into puree. The pie crust is covered with taro paste, and another piece of pie crust is picked up.

4. Double taro cheese rolls

Add glutinous rice flour to corn starch, add sugar and mix. Add milk and mix well. Sieve, pour into a bowl and steam over high heat for 20 minutes. While hot, add butter and knead until smooth. Divide into 2 pieces. Add purple sweet potato starch to one and knead evenly. Add the taro puree and purple sweet potato flour and knead it well, roll it into a long strip with plastic wrap and refrigerate it. Mix the cheese and sugar evenly, roll it into a long strip with plastic wrap and refrigerate it. Sprinkle cooked glutinous rice flour to prevent sticking. Use a rolling pin to roll the dough into a long flat shape. Add taro paste and cheese filling respectively, pinch and cut into small strips.

5. Taro Cream Air Cake

Stir the oil + milk until emulsified. Sift in the low-gluten flour and stir until there is no dry powder. Add the egg yolk and stir until smooth. Add the fine sugar to the egg white in 3 batches. Beat until medium stiff. Take 1/3 of the meringue, add it to the egg yolk paste and stir evenly, whip the cream and put it into a piping bag. Put the batter into a piping bag and put it on the baking sheet at 150 degrees for 23 minutes. Add taro puree + condensed milk.

Put a circle of taro puree and a circle of cream and assemble.

6. Taro paste, honey bean and sesame chips

Glutinous rice flour + corn starch + purple sweet potato flour + fine sugar + milk, mix well, filter and cover with plastic wrap and poke a few holes Microwave on high heat for three minutes, take out and add butter and knead evenly. Beat cream cheese + caster sugar + light cream evenly. Stir mashed taro + purple sweet potato powder + caster sugar + condensed milk + milk evenly. Pour into the cream cheese and beat evenly. Divide the skin into eight equal parts, roll it out and squeeze it with taro paste, sprinkle with an appropriate amount of honey red beans to wrap it up, and finally sprinkle with purple sweet potato starch.

6. Stir-fried taro mochi

Pour in glutinous rice flour, corn starch, and white sugar, and stir with a whisk. Pour in the butter and continue to stir until smooth, then put it into a steamer and steam it with the taro for 30 minutes. Crush it, add milk, white sugar and purple sweet potato starch, and use a spoon to beat into a fine taro paste. Let the mochi cool slightly, knead it with your hands, cut it into sections, and flatten the dough. Use the technique of making a bun to close the opening, and then slowly wrap it in soy flour.

7. Mini taro mashed matcha cheese balls

Stir the softened cream cheese + fine sugar until smooth, and stir evenly with the matcha powder. Divide into 10g pieces equally and freeze for half an hour. Stir the mashed taro + purple sweet potato powder + fine sugar + milk powder evenly. Divide evenly into 10g pieces and flatten them. Wrap the matcha cheese filling and roll it in purple sweet potato flour.