Taro rounds why easy to crack
It should be tapioca flour added enough, I previously made taro rounds with purple potatoes, but also rubbed rubbed crushed, and then added a little bit of tapioca flour and then add water and kneaded into a non-sticky dough is almost the same, suggesting that the best use of hot water or lukewarm water out of it will be better.
The taro ball why do not q
put the starch is not right. Because it is to put the groundnut starch and potato starch. 300 grams of taro plus one hundred and twenty grams of groundnut starch plus thirty grams of potato starch. When doing so, the starch is scalded with boiling water and then mixed into the taro.
Ingredients: 300 grams of taro or sweet potato, 400 grams of sweet potato starch, 8 cups of flavoring water, 1/2 cup of sugar.
Key note: Knead hard to make the taro ball more tough, the amount of sweet potato flour depends on the water content of the taro discretionary increase or decrease.
How to do taro rounds do not crack
Production steps:
1, taro or sweet potato peeled and cut into thin slices, into the steamer for about 30 minutes.
2, the steamed taro or sweet potato mashed, slowly add sweet potato flour and rub into a ball, and finally rolled into strips.
3, the taro or sweet potato rounds into the boiling water, boil until floating can be served, and placed in the boiled sugar water.
Note
1, do taro rounds, etc. must be done with tapioca starch to do only Q, and must be scalded with boiling water, the finished product will be like a pearl with a bite;
2, taro water content is less, scalded starch on the use of a little more water; water content is more, use a little less water;
3, a time will certainly do a lot, how to do, take the plastic bag in a put, throw into the refrigerator freezer, want to eat when you grab a little out to eat eat very convenient!