Guangxi Lipu taro (filling) 350g (peeled and weighed)

Light cream (filling) 100g

Original condensed milk (filling) 135g

Butter 30g

Plain flour (water-oil crust) 150g

Sugar (water-oil crust) 15g

Water (water-oil crust) 60g

Butter (water-oil crust) 55g

Low-flour

Butter (water) 55g

Low-flour

Low-flour (shortcrust) 107g

Butter (shortcrust) 75g

Purple potatoes (shortcrust) 20g

Taro pastry

Taro pastry practice

Taro peeled and washed, into the pressure cooker to steam on the gas and then steaming for ten minutes after the chopstick The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. The purple potatoes on the over steamed and peeled.

The taro cooled and pressed into the mud, a small number of times to add condensed milk, mix well and then add, can not be added all at once, to be thickened to indicate that the taro has been absorbed by the condensed milk.

Nonstick pan on low heat slowly heating, with a hand and then baked on the pan feel the heat can be put into the taro puree into the stir-fry, three times to add light cream, with a rubber spatula, mix well, and then three times to add butter, so that the butter and taro puree completely absorbed.

At first, it will be more sticky, and then it will be ready for the pan.

The next step is to make the oil skin, mix all the ingredients and knead until you can pull out a small transparent film, (add water a little bit of water as much as possible, so as not to add more than the dough is not shaped), the dough covered with plastic wrap to rise for about ten minutes.

Mix the shortening ingredients together and knead into a ball, roll it into nine small balls of the same weight, and cover with plastic wrap.

Split the shortening into 9 equal portions, roll into small balls, and let rise.

Flatten the pastry, roll it out into a circle, and wrap the pastry around it, using the palm of your hand to close it up a little. Wrap the other 8 in the same way.

Sprinkle flour on the surface to prevent sticking, press the dough into a flat surface, and roll it into an oval shape. Gently roll up the dough from top to bottom, cover with plastic wrap and let rise for fifteen minutes.

Press the dough into a rectangle, roll it up from the top to the bottom, try to roll it up as much as possible so that the layers are clear, and then roll it up to the bottom, cover with plastic wrap and let it rise for fifteen minutes.

Slice the dough in half, cut side up, flatten it out, stick some flour underneath, and roll it out from the center to the edges, don't press it down, it will affect the rising.

The cooled taro filling is rolled into small balls of the same size, then wrapped into the dough and pinched tightly to make it look good, and the extra top bit of dough can be pulled off.

Close the mouth face down, lay out, hands palm to palm whole shape, try to let the white part of the top, so that the baked out of the good-looking layered.

Wrapped in plastic wrap to prevent the skin from drying out, preheat the oven to 180 degrees Celsius, put the baking tray in the middle of the oven, bake for 25 minutes.

Bake to the last few minutes be sure to stand in front of the oven to observe, puffed and layered can turn off the fire.

Eat it while it's still warm for a crispy exterior and a sticky interior, and seal it in a plastic box when it's cooled and eat it cold for a different flavor. Although it did not do the cake store layers divided into good-looking selling, but do it yourself at home without any additives, the family ate at ease.