Taro cake making method
1, taro and purple potato are steamed, added with soft sugar and mashed together.
2. Cool and make into small balls, each about 28 grams.
3. Mix and knead the oily skin materials into dough, put them into fresh-keeping bags and let them stand for 1 hour, and mix the crispy materials into dough, and put them in bags.
4. The oil skin after standing is very elastic. The oil skin material is divided into 15 parts, each about 25g, and the pastry material is divided into 15 parts, each about15g.
5, each oil skin wrapped in a piece of crisp, convergent, covered with plastic wrap, to prevent water loss.
6. Take a piece of dough, roll it into an oval strip and roll it up from top to bottom.
7. Press it directly in the middle after rolling, and then pull the left end back to the middle and press it.
8. Pull the right end to the middle and press it down, then pick it up and have a look. From the side, it is the rolled state on the right.
9. Put it on the kneading mat and press it with the palm of your hand.
10, roll into a circle with a rolling pin.
1 1, wrapped in a piece of purple potato and taro paste. Wrap up and shut up
12, convergent downward, roll it thinner after flattening, and roll it into a circle.
13, pan without oil, medium and small fire, put the cake into the pan, fry one side until it is slightly yellow, then turn it over, fry both sides until it is cooked, and the fried cake is slightly swollen. Fold the cake in half and take it out of the pan, because the stuffing is cooked and the crust is thin, so it is easy to fry!
14, crispy skin, especially soft and delicious.
15, the stuffing is also very soft and glutinous, so delicious that it can't stop.
Souffle making
Step 1, wash raw salted duck eggs, break and take out the yolk, wash off a layer of white film on the surface, put them in a bowl, pour a proper amount of corn germ oil, wrap them with plastic wrap and put them in the refrigerator for one night;
Step 2, put the egg yolk soaked in oil all night in a baking tray, spray some white wine, and bake in a preheated oven at 180℃ for 6 minutes;
Step 3, mix the oil skin and crispy materials into two smooth dough, cover with plastic wrap and wake up for 20 minutes;
Step 4, divide the red bean paste into 20g pieces, and wrap the egg yolk in turn for later use;
Step 5, divide the two kinds of dough into 32 portions respectively;
Step 6, take a portion of oily dough, flatten it into pieces, wrap it in a portion of pastry, and tighten and wrap it into a ball;
Step 7, roll the wrapped dough into tongues, roll it up, cover it with plastic wrap in turn and wake up for 20 minutes;
Step 8, take a roll and flatten it, roll it into a long tongue shape again, roll it up, and do the rest in turn, cover it with plastic wrap and wake up for 20 minutes;
Step 9, take a crust blank, fold it in half, flatten it, roll it into pieces, wrap it in bean paste egg yolk balls, wrap it tightly, turn it down, and round it;
Step 10, put them all into a baking tray, brush the egg liquid on the surface of the souffle with a brush, and then sprinkle a proper amount of sesame seeds;
Step 1 1, put the baking tray in a preheated oven, and bake the middle layer at 170 degrees for 25 minutes.
Step 12, bake and take out the oven;