2. Prepare ingredients: oil skin: medium gluten flour105g, butter 37.5g, water 37.5g..

3. Crispy crust: low-gluten flour 66.5, purple potato flour 16 g, butter 46 g, and appropriate amount of taro paste.

4, all the materials of the oil skin are mixed together and kneaded into a ball, no glove film is needed, but the dough is smooth and wrapped with plastic wrap for later use.

5. All the ingredients of the cake are mixed together and kneaded into a ball, and then wrapped in plastic wrap for later use.

6. Wrap the kneaded dough in plastic wrap for later use. I also made a shortcake here without purple potato powder.

7. Divide the oil skin into 16 equal parts, and knead into small balls for later use; Divide purple skin pastry and flour pastry into equal parts and knead them into small balls for later use. Then roll it into a circle with oil skin, wrap it with pastry, cover it with plastic wrap and relax for 10 minute.

8. After relaxation, roll it into an oval shape with a rolling pin.

9. Roll up from top to bottom.

10, cover with plastic wrap and continue to relax 10 minutes.

1 1, and then roll out. (The specific effect is shown above) Pay attention to the rolling process, and don't break the outer oil skin, so the molding effect will not look good. It doesn't taste like a thousand layers of cake.

12, rolled up from top to bottom.

13. Cover with plastic wrap and relax for 20 minutes.

14. Divide the stuffing while relaxing the dough, and divide the taro paste into 8 equal parts and knead it evenly for later use; The bean paste stuffing can be rolled into a circle and wrapped with salted egg yolk to make the salted egg yolk crisp.

15. The dough has more layers after several drives. Take a rolled dough and cut it in half with a knife.

16. Crush half of the dough, roll it around with a rolling pin, and try not to roll it in the middle. If the middle is thicker, wrap the stuffing and seal it. The rest of the dough is wrapped in the same way.

17. Molded bean paste stuffing and taro paste pie are neatly placed on the baking tray.

18, put in a preheated oven, and bake for 35 minutes at the upper and lower fire temperatures of 180 degrees and 185 degrees respectively. Here is twice the amount, and half of it is made into souffle. The oven fire temperature here is low, so the specific temperature of the oven is adjusted according to the situation of each oven.

19, the baked taro crisp can be cooked out of the pan and put on the plate when it is slightly warm, so a home-cooked version: taro crisp is ready. The lines are clear and beautiful, and the skin is crisp with a bite. The taro stuffing inside is waxy and sweet, which is very delicious.