Main ingredients (oil skin): 100 grams of flour, 15 grams of sugar, 10 grams of whole egg, 20 grams of butter, 45 grams of water; (shortening): 85 grams of flour, 60 grams of butter; Accessories: 300 grams of taro filling, spuds 10 pcs;

Methods: 1, the production of water and oil dough: the flour, sugar, egg, melted butter and water into a stainless steel bowl and into a smooth water and oil dough, dough is best to film; 2, the production of oil dough: and then the middle wheat, melted butter into a basin and smooth water and oil dough. and water into a stainless steel bowl, and into a smooth water and oil dough, the dough is best to film; 2, the production of shortcrust pastry dough: and then the flour, melted butter into the bowl and into the shortcrust dough; 3, the water and oil dough and shortcrust pastry dough were divided into 10 equal parts of the rolled round, relax for more than 15 minutes, be sure to use plastic wrap cover; 4, take a small water and oil skin wrapped in a small shortcrust pastry, one by one are wrapped up, a **** 10, and relax for a while; 5, take a small water and oil skin wrapped with shortcrust pastry small, one by one are wrapped, a **** 10, and then wrapped in a shortcrust pastry. Relax for a while; 5, take a good relaxed dough, flatten rolled into a long strip, slowly rolled up. All the same operation is good 10, the whole time with plastic wrap covered with relaxation for 20 minutes; 6, and then take a roll in a different direction to flatten and roll long, and then slowly rolled up, with plastic wrap covered with relaxation for 20 minutes; 7, take about 30 grams of taro filling, the middle of the package with a sweet potato, slowly tighten the mouth, all wrapped up; 8, take a good relaxation of the roll, the 2 heads of the center like the close, flattened and rolled out, wrapped in the sweet potato and taro filling; 9, tightened pinch tightly 250g, salt 6g, butter 50g; Accessories: taro filling 400g, 8 spuds, 8 salted egg yolks;

Practice: 1, the bread ingredients in addition to salt and butter into the mixing bowl, chef's machine kneaded to the extended stage; 2, add butter and salt kneaded to the fully extended stage; 3, covered with plastic wrap and placed in a warm place to ferment until doubled; 4, the dough fermented to double the size of the take out , the dough is divided into 8 parts. Flatten and exhaust divided into 8, covered with plastic wrap and let stand for 15 minutes; 5, prepared in advance of the mashed taro, spuds and salted egg yolks, take 50 grams of mashed taro wrapped around 8 grams of spuds and 1 salted egg yolks; 6, take a dough, flatten and rolled out wrapped in mashed taro spuds and egg yolks filled with filling; 7, 8 are wrapped up, divided into 2 oven for secondary fermentation; 8, fermented to 1.5 times as big as sprinkled with dry flour, with a sharp blade to cut the lines; 9, preheat the oven to 180 degrees, bake for about twenty minutes, the time according to their own oven temperature adjustment, the last few minutes to observe the color, out of the oven to cool into a sealed bag to save;

three, Western-style snacks: "taro mud mousse cake"

a, cake embryo: main ingredients: 40 grams of low-flour, 40 grams of corn oil, 4 eggs, 40 grams of granulated sugar, 40 grams of milk;

Practice: 1, ready to add milk and corn oil in a stainless steel bowl, mix well, then sift into the low-gluten flour, using a spatula to mix well; 2, in advance of the egg whites, yolks separated from the egg yolks to join the batter in the mixing mix; 3, egg white into the sugar in 3, the egg white whipped to wet foams can be; 4, with a spatula to scoop out 1/3 meringue to add to the yolk batter, mix well; 5, then add the yolks of the cake, and then the cake, the cake, the cake, and then the cake, the cake. Toss evenly; 5, and then just mix the batter back into the rest of the meringue basin, continue to toss evenly; 6, baking tray paved with greaseproof paper, the mixed cake batter poured into the baking tray, gently shocked out of the air bubbles; 7, the oven is preheated beforehand, the middle layer of 165 degrees baked for 25 minutes or so, halfway to cover with tinfoil;

Two, taro mud mousse: main ingredients: taro puree 150 grams of 50 grams of milk, 20 grams of granulated sugar, Gilead 1 piece, 150 grams of light cream, 15 grams of granulated sugar

Do: 1, milk heated, add 20 grams of granulated sugar and soften the Gilead piece in advance; 2, light cream add 15 grams of granulated sugar and whipped to the texture is obvious; 3, the prepared taro puree, milk and Gilead paste added to the light cream, stir evenly into the taro puree mousse paste;

Three, the real taro cake: Ingredients : cake embryo, taro mousse, honey taro blocks

Practice: 1, the cake embryo cut into small pieces of mousse circle size, mousse circle in advance with tinfoil wrapped around the bottom; 2, the first pad on a piece of cake embryo, and then poured into the taro mousse paste, and then put into the amount of honey taro blocks; 3, and then put on a piece of cake embryo, placed in the refrigerator overnight; 4, the next day, the mousse circle edge of the hot towel to cover can be easily demolded, and the next day, the mousse circle edge can be easily removed, and the cake embryo is not a piece of cake embryo. slices can be;

Drink: "Taro Bobo Tea"

I, taro Bobo practice: 1, homemade taro puree first fried, add the appropriate amount of tapioca starch and become a powder dough; 2, take part of the roll into a long thin strip after cutting into small particles; 3, sprinkled with a little dry starch with the palm of the hand gently rolled round, is good taro Bobo;

Mai Ma reminded: this step can be done in advance! Do, and then put the taro mashed waves into the freezer to save, when you need to take out directly into the pot to cook can be

Two, taro mashed bobo tea: main ingredients: homemade taro mashed bobo, sugar taro, black tea, black and white evaporated milk, light cream; auxiliary ingredients: icing sugar, granulated sugar;

practice: 1, pot of boiling water, put the homemade taro mashed bobo boil, cook over medium-low heat for 10 minutes after the fire off and then simmering! 10 minutes, and then fished out into the cold water standby; 2, pot add black tea bags and the amount of water to boil and then simmer for a while, fished out the tea bags and add the right amount of black and white evaporated milk mix, add the right amount of icing sugar crushed mix into the milk tea standby; 3, ready taro puree bobo, milk tea and canned taro in sugar water and light cream; 4, take a part of the sweetened taro with a blender into a fine taro puree, a part of a crushed with a spoon into a Coarse taro puree; 5, light cream with sugar whipped; 6, in the cup first add the appropriate amount of 2 kinds of taro puree and taro puree bobo, and then pour the milk tea and whipped light cream can be boiled in advance;