What can be done with taro and flour: taro cake

Ingredients : taro, flour, oil, sugar.

Method :

1, taro boiled, cooked as soft as possible, and then use a long-handled spoon to crush them into mud.

2, add a little flour and knead it, divide it into small pieces and roll it into a pastry.

3. Brush the pan with a layer of oil and cook it a little.

What can be done with taro and flour: fried taro silk

Ingredients : taro small half, flour, a little salt.

Methods :

1, cut the taro into small thin strips, rinse with water a few times, drain, put in the refrigerator.

2, taro frozen hard, sprinkled with flour coated, you can put in the freezer for a few minutes.

3, hot pot of oil, low heat frying until the taro is hard, the color becomes golden on the pot.

What can be done with taro and flour: crispy taro puree roll

Ingredients : 1 taro, flour, breadcrumbs, sugar, 1 egg, oil.

Practice :

1, taro washed and peeled, cut into large chunks, into the pot, steamed under water until soft and cooked, about 15 minutes.

2, will be steamed to soft cooked taro into a large bowl, while hot with a rice spoon into the mud.

3, mix the sugar into the mashed taro.

4, the egg beaten into an egg wash standby; flour, breadcrumbs, respectively, with a plate and standby.

5, will be flavored taro puree into equal parts, hand kneaded into a small cylinder, in turn, wrapped in a thin layer of flour, egg wash, breadcrumbs.

6, into the frying pan, medium-low heat frying until golden brown.

What can be done with taro and flour: Taro Pie

Ingredients :

Pie crust: egg yolks 15 grams, 17 grams of milk, 25 grams of granulated sugar, 1 gram of salt, butter (fermented) 100 grams, 160 grams of low-flour.

Taro filling: steamed taro 260 grams, 160 grams of milk, 6 grams of corn starch, 38 grams of sugar, purple potato flour (can be omitted) 2-3 grams.

Topping: 1 egg yolk.

Practice :

1, refrigerated butter cut small pieces into a container, add salt and sugar, sift the low-flour, wear gloves and quickly rolled into a crisp granule.

2, egg yolks and milk weighed pour egg yolks, add milk, mix well with a spatula, hand quickly kneaded into a ball, wrapped in plastic wrap, put in the refrigerator to relax for more than 30 minutes.

3, steamed taro cut into small dices, into the milk pot, add milk, granulated sugar.

4, purple potato flour and starch add a little water to mix, add together.

5, open the medium-low heat heating, cooking until thickened to remove from the fire cooling standby.

6. Take out the refrigerated pie crust and cut it in half.

7: Roll out 1/2 of the crust to a circle larger than the diameter of the pie plate, lift the crust onto the mold, and slightly adjust the edges to fit.

8, with a rolling pin on the top of the mold rolling to remove excess corners, fingers against the side walls of the mold to pinch the flat crust, so that it is a tight fit with the mold, the bottom of the pie tie small holes.

9, pour in the cooled taro filling, the other half of the pie crust with the same rolled out, cut out the lines with a reticule, do not need to cut through Oh.

10, covered in a pie plate, rolling pin on top of the mold to remove the excess corners.

11, brush the surface with egg yolk mixture, put it into the preheated oven, middle layer, top and bottom tube 180 degrees for 15 minutes, then turn to 160 degrees and bake for about 20 minutes.

Tips:

1, tart crust can be used to save 5-6 days of refrigeration, frozen can be saved for half a month or so, you can also shape the slices baked into pastry to eat.

2, no net knife can directly cover the whole piece of crust, brush the egg yolk and then use a fork to mark out the lines of decoration can be.