How to make taro cakes that are sweet and crispy, simple and nutritious, beautiful and delicious?

I haven’t bought delicious betel nut taro for a while. I bought it 2-3 times a while ago. Needless to say, the price is expensive. When I got home, I found that the internal structure was not taking root after I cut it. After steaming, all the potatoes turned brown and completely unusable. I was really disappointed.

So for a while, my house was insulated from potato food. Recently when I went swimming in the morning, I found a small vegetable stall near the swimming pool. The stall sold large taros, which were fresh, beautiful and cost-effective. I bought 3 large taros in one go, ready to eat them for comfort.

The sweet potato wedding souvenirs that have become so popular in recent years are the sweet potato wedding souvenirs. It has a rich and fluffy taste, and the rich golden sword soul filling in the fine taro is uniquely salty, sweet, fragrant, and Pine, exuding a strong smell. It is slightly roasted before serving, and it feels like it is freshly prepared. The combination of rich taro puree and custard liquid is a must-eat potato wedding souvenir for potato lovers! The same is taro cake, but this year it has a different shape, a simulated small taro cake.

Food: Oily skin: 55g high-gluten flour, 120g low-gluten flour, 42g fine sugar, 52g anhydrous butter, 70g water. Shortbread: 175g low-gluten flour, 85g anhydrous butter. Filled with: taro paste. 660g filling Decoration: 2g low sugar chocolate powder, 12g boiling water Step 1

All raw materials can make 22 finished products. Divide the taro filling into 30g/piece, knead it into an oval shape, and cover it tightly with a plastic bag Set aside, sift all the flour ingredients, add anhydrous butter and water, knead into a smooth dough, wrap it in a plastic bag and let it rest for 30 minutes, mix all the ingredients well, if it is too soft and sticky, it will not be easy to operate. Can be refrigerated. Step 2

Cut the oily skin into 30g/piece, roll it into a round shape, cover it with plastic wrap to prevent the surface from drying out, cut the pastry into 23g/piece, roll it into a round shape, cover it with plastic wrap, and make the skin Wrap the puff pastry, roll it into a beef tongue shape for the first time, roll it, and let it rest for 15 minutes. Then flatten it with the edge facing up. For the second time, roll it into a strip shape, roll it, and let it rest for 15 minutes. Step 3

Cut the dough that has been rolled twice on the rod straight, and cut it with a sharp knife or saw to prevent the layers from being obvious. Turn it over and squeeze it flat with the layer facing down and the rod is thin. Divide the previously divided Wrap the obtained taro paste filling, pinch the edge area, brush with chocolate powder water along the texture of the dough, put it in a heated electric oven, and bake at 160 degrees/190 degrees for 20 minutes.