I. How to make purple taro buns

Main ingredients: 100g of low gluten flour, 140g of buttermilk, 30g of sweet potato flour, 1 raw egg, 1 purple potato, 3 taro.

Seasoning: 20 grams of cooking oil, 20 grams of sugar, 25 grams of condensed milk, a small amount of chocolate chips.

Methods:

1. Prepare boiled purple potatoes and taro in advance.

2. Purple potatoes. Peel the taro while it is still hot, crush it with a small spoon, stir in the condensed milk and set aside.

3. One egg and sugar. Put one egg in a bowl with the sugar and cooking oil, and mix with a pasta maker until smooth.

4. Sift in the low gluten flour. Tapioca starch, add buttermilk, stir and mix again with a whisk, beat the batter until very fine, let it rest for a while.

5. thick-bottomed non-stick pan into the mold shells, pour in the batter, the fire into the pancakes, both sides of the yellow can be, the pan without adding a little oil, successively fry all the batter.

6. Take the fried pancake shape, smear the filling, 2 pieces together can be.

7. Arrange the pancake shape on the plate, sprinkle a few chocolate chips, and arrange the decorative design of the flower petals on it.

II, taro red bean donkey roll

Raw materials: 55g sticky rice flour, 80g water, taro filling 60g, red bean filling 25g, cooked soybean flour 30g, unsalted butter 8g

Methods:

1. Prepare the original food.

2. Pour the water-ground glutinous rice flour into a net license sieve to sift the flour.

3. Add water.

4. Use stirring method to make the batter evenly.

5. Subsequently put it in the microwave oven to heat up for 1 minute, take it off and mix it, and heat it up again for 50 seconds, and overall it is all cooked.

6. When the glutinous rice dough is not hot, add unsalted butter and knead well.

7. Glutinous rice balls are very sticky, proceed to fall down again and again, constantly make the glutinous rice balls more strong.

8. Coat the surface of the glutinous rice ball with a layer of cooked glutinous rice flour.

9. Use a rolling pin to roll out the glutinous rice ball into a rectangle.

10.Squeeze a strip of taro filling onto one end of the rice skin.

11. Arrange another strip of red bean filling.

12. At the top, squeeze another strip of taro filling and smooth it out with the back of a spoon.

13.Roll from the filled end, and roll the skin at the trailing edge a little thinner.

14. Roll tightly until the end of the roll, pinching the seal tightly.

15.Finally roll in cooked soy flour to coat the surface.

Tips:

1. If the glutinous rice dough in the case of rolling has been shrinking, to roll a roll, relax for a few minutes, then it will not be easy to shrink. 2. You can also use the method of steaming, must be steamed for 15 minutes up and down. Microwave it quickly and easily.3. I take all existing traps, you can use homemade or buy existing ones at the mall.