material
1/2 taro (about 300g after peeling), 100g glutinous rice flour, 50g cooked flour, 25g starch, 20g sugar and 50g bread crumbs.
working methods
Grind the bread crumbs into fine particles.
Peel taro, wash it, cut it into 2cm square pieces, steam it for 25 minutes, and mash it with the back of a knife. Add glutinous rice flour, cooked flour, starch and sugar and mix well.
Divide taro paste into 8- 10 parts, knead it into a circle, pat it flat, make it into a small round cake, and stick fine bread crumbs on the outer layer.
Control the frying pan temperature at 2 10 degrees (80% hot), put the taro cakes into the pan one by one, and turn them constantly. When they turn golden yellow, take out the drained oil and put it on a plate.
Method 2: Cream taro cake.
material
400g of medium gluten flour, boiled water 1 50g, cold water 1 0g, salt1spoon, taro1slice, 30g of cream, and proper amount of sugar.
working methods
1: Slice taro, steam it in an electric cooker (one and a half cups of water in the outer cooker), mash it while it is hot, add cream and sugar, mix well and let it cool for later use.
2. Put the flour and salt into the basin, pour in boiling water and mix well, then pour in cold water to stir, knead into a ball and relax for 30 minutes (the longer the relaxation time, the softer the dough, the more delicious it is).
3: Cut into 5 equal parts, round (the edge is better), and then relax for 10 minutes (it is best to put it the next day).
4: Stuffing 65,438+0, pinched at the interface.
5: Sprinkle some powder on the table, flatten the wrapped cake and gently round it.
6: Put a little oil in the pot and fry until golden on both sides.
7: finished product.
Method 3 of taro cake,
material
Formula (10):
A: Oil skin
Low gluten powder 1 10g
Noodle soup 5g
45 grams of water
Lard 40 grams
Cakes and Pastries
Low gluten powder 75g
Lard 30 grams
A little taro essence
C: stuffing
300 grams of taro bean paste
working methods
1. Mix the materials in the oil skin to a stiffness of 6-7 degrees, divide them into 5 equal parts, and relax for 30 minutes.
2. Stir the ingredients in the dough together until uniform, and the hardness is similar to that of the oil skin, and divide them into 5 equal parts.
3. The oil skin wraps the pastry and rolls it out to grow.
4.3 Fold the floor in half twice, roll it open again, and relax 10 minute.
5, cut from the middle, the knife edge rolled into a circle.
6. Put the patterned side on the outside, divide the stuffing into 10 equal parts, wrap it inside and circle it.
7. Put the joint face down into the baking tray, bake at 70℃ and 190℃ for about 15 minutes, and then bake for about 10 minutes when the surface is slightly colored.