Taro puree ensemble dessert

1, 1, taro cut into pieces and steamed, + cream, milk, condensed milk, purple potato powder.

2, poured into the wall-breaker into a puree.

3, tapioca starch with sugar, 50g taro puree kneaded.

4, pour the right amount of boiling water (a little bit added), knead into a smooth dough.

5, rolled into small balls sprinkled with dry powder to prevent sticking.

6, boiling water into the taro puree Bo Bo boing Boing cook until floating through the cool water standby.

7, eggs + sugar, condensed milk beaten, add light cream and milk mix well.

8, the tart liquid sieve 2 times, back to feel more delicate.

9, the tart crust into the baking dish, the bottom of the squeeze on the appropriate amount of taro puree.

10, pour the tart liquid to eight full, 200 degrees

bake for about 20 minutes.

11, out of the oven on the surface of the taro puree, spread taro ball Bo Bo can be.

Two, 1, prepare the ingredients.

2, milk + corn oil + sugar 5 grams stir well.

3, add sifted low-flour, purple potato flour mix well.

4, add egg yolk and mix well.

5, egg whites + sugar (divided into three additions), a few drops of lemon juice whipped until lifting the head of the egg pointed hook state (the basin can not have water).

6, take one-third of the batter into the mix (pay attention to mixing techniques).

7, and then poured into the remaining egg white mix well, poured into a 4-inch mold shake out the air bubbles, into the preheated oven, baking up and down, 155 degrees for about 30 minutes.

8, taro puree sandwich: 150 grams of steamed taro puree, 35 grams of light cream, 75 grams of milk, 30 grams of condensed milk, with a blender into a puree mounted laminating bag.

9, taro mud smear: 150 grams of light cream + sugar 5 grams + 40 grams of taro puree, whipped to yogurt-like.

10, the cake cooled and demolded after the middle hole.

11: Squeeze in the taro paste filling.

12, cover the cake embryo, the surface smeared with taro puree cream, decorated with taro ball can be served.

Three, collagen eggs from milk powder, cheese, steamed taro, purple potatoes.

1, taro + purple potatoes steamed, add collagen milk powder.

2, pressed into mud.

3, divided into evenly sized balls pressed into cakes.

4, put the cheese, wrap it up and roll it round.

4, 1, steamed taro with sugar / milk condensed milk / purple potato flour.

2, pressed into the mud, the amount of milk according to the taro puree add.

3, plastic wrap on top of a piece of toast coated with taro puree.

4, and then put a layer of seaweed meat floss.

5, another piece of toast also evenly coated with taro puree.

6, cover the toast after the plastic wrap wrapped, the center cut can be.

7, eggs with sugar substitute and milk, mix well.

8, taro and purple potatoes steamed, pressed into the puree, add milk and sugar substitute, mix well. (Purple potato taro can not eat all at once, put frozen ice up, you can eat as a carbohydrate.)

9, taro puree spread in a bowl, drizzled with egg wash, air fryer 180 degrees baked 10 minutes.

5, 1, glutinous rice flour with corn starch.

2, add sugar and mix.

3, add milk.

4, mix well.

5, sieve.

6, pour into a bowl and steam on high heat for 20 minutes.

7: Add butter while it is still hot, knead it smooth and divide it into 2 pieces.

8: Add purple potato flour to one portion and knead well.

9: Knead the taro paste with the purple potato flour, roll it in plastic wrap and refrigerate.

10, cheese and sugar stir well, using plastic wrap roll long and refrigerated.

11: Sprinkle cooked glutinous rice flour to prevent sticking, and use a rolling pin to roll the dough long and flat.

12, respectively, into the taro cheese filling, pinch tightly closed and cut small strips.

6. 1. Prepare the ingredients.

2, taro puree filling: steamed Lipu taro, purple potatoes, plus condensed milk, light cream, sugar, milk processor into a puree.

3, egg yolks with sugar over hot water and whipped until fluffy white

(aseptic eggs do not need hot water).

4, add mascarpone whisk smooth.

5, light cream whipped until textured 7, 8 points.

6. Add whipped cream and toss to coat.

7. Finger cookies dipped in milk.

8: Spread a layer of finger cookies in a container.

9. Spread a layer of taro puree.

10: Layer cheese paste.

11, spread layers of finger cookies, stacked in turn, smoothed out and put in the refrigerator overnight before taking out.

12, purple potato flour and milk powder mixed well withdrawn on the surface, and then into the cookie, with cream coloring squeeze expression.

seven, 300 grams of milk, 15 grams of sugar, purple potatoes, sago, 30 grams of tapioca starch, dumplings.

1, purple potatoes and taro steamed.

2 purple potatoes + taro + condensed milk.

3, pressed into a smooth puree, the color is too dark, then add some taro.

4, add the right amount of milk with the cooker and beat well, or directly mixed and stirred well.

5, jatropha production: tapioca starch, sugar and milk together in a pot, stirring over low heat until the thick state shown in the picture can be turned off.

Eight, materials: taro puree, taro puree milk cover, taro puree Boo Boo, milk.

Taro puree part of the material: taro 500 grams, 200 grams of milk, 30 grams of sugar, 130 grams of purple potatoes.

1, purple potatoes and taro peeled on the pot steamed.

2, add milk.

3, with the material machine into a fine puree.

Taro puree Boo Boo material: 25 grams of taro puree, 5 grams of sugar, a little bit of boiling water, tapioca starch 50 grams.

Ingredients of taro puree milk cover: 5 grams of sugar, purple potato starch, 150 milliliters of light cream.

1, taro puree, tapioca starch, sugar mix, according to the humidity of the dough to add the right amount of boiling water, mixed into a ball.

2, rolled into taro puree small round.

3, the pot of boiling water add boing boing, cook until the surface of the water floats and then cook for 2 minutes to fish out over ice water more q spring.

4. light cream with self-caster sugar and purple potato powder.

5. Whisk until slightly thick.