Low-gluten flour (shortening) 150g Sugar (shortening) 20g

Warm water (shortening) 54g Butter (shortening) 54g

Low-gluten flour (shortening) 116g Butter (shortening) 68g

Purple potato starch (shortening) 20g Sticky rice flour (sweet potato) 70g

Cornstarch (sweet potato) 20g Milk (sweet potato) 120g

Butter (sweet potato) 10g Sugar (sweet potato) 30g

The sweet potato is the most popular sweet potato. Spuds) 20g Milk (spuds) 120g

Butter (spuds) 10g Sugar (spuds) 30g

Taro puree 360g

How to make spuds taro pastry

1. Mix the glutinous rice flour, corn starch, sugar and milk into a runny paste, and put it into a container to steam over high heat for about 20 minutes.

2. Steam until the surface is condensed without liquid.

3. Remove from the oven and let it cool down, then add 10g of butter and knead it all together.

4. Divide the mashed taro into 20g portions and the spuds into 8g portions, and wrap the spuds into the mashed taro.

5. 18 taro puree filling round and put aside.

6. Throw all the ingredients of the oil skin into the bread machine, turn on a dough program, 20 minutes.

7. Knead into a smooth dough that can be pulled out of the film, then take it out, wrap it in plastic wrap and let it rest for 1 hour.

8. Pour the purple potato flour, low gluten flour and butter into a mixing bowl and knead the dough with your hands.

9. Then wrap the shortening in plastic wrap and let it rest for 1 hour.

10. Divide the dough into 9 equal parts.

11. Divide the shortening dough into 9 equal parts.

12. Flatten a piece of pastry, wrap it around a shortbread and place it in the palm of your left hand, turning the pastry upwards as you go, and then pinch it tightly.

13. Wrap all the pastry pieces one by one and cover with plastic wrap for 20 minutes.

14. Place the dough on a floured surface and flatten it with the palm of your hand.

15. Roll it out into an oval shape and roll it up from top to bottom.

16. Once rolled, cover with plastic wrap and relax for another 20 minutes.

17. Roll out the dough again into a long strip and roll it up from top to bottom.

18. Once rolled, cover with plastic wrap and relax for another 20 minutes.

19. Cut the rolls in half, and then cut out the inner lines of the rolls.

20. Take one of the rolls, cut side down, gently flatten it, and roll it out to a thicker center and thinner sides, then put in a taro paste filling, put it in the tiger's mouth of your left hand, turn it around while closing the mouth of the filling, and then pinch it tightly.

21. Put it on the baking sheet, seam-side down, and you can see the spiral pattern.

22. Place the baking sheet in the middle of the preheated oven and bake at 180 degrees for 25 minutes.

23. Sizzling sweet potato taro cake is out of the oven~

24. Finished picture~

25. Cutting picture~

26. Cutting picture~

27. Warm and delicious~

28. Warm and delicious~

Tips

1. See my recipe for taro puree~

2. If you don't want to use butter, you can also replace it with lard to make a water-oil crust and shortening~

3. This recipe has more spuds, so you can reduce it by half.

4. If you make it with butter, it must be softened to a certain degree or the shortening won't mix.