Taro cake

Taro shredded add the right amount of water on the pot to steam, steamed while hot, add butter and sugar. Then use a spoon to press together into the mud, the material to do the oil skin: flour + lard + sugar + water together to knead evenly. Let it rise for 30 minutes, knead the shortening ingredients: low gluten flour + lard, and let it rise for 30 minutes, then knead the shortening into a small ball, about 12 grams per ball, then cover it with plastic wrap to prevent it from drying out, then flatten the shortening, take about 6 grams of the shortening and press it, then flatten it with a rolling pin. Press the long shape, and then rolled into a line, covered with plastic wrap to rise for 20 minutes, and then take out the flattened, rolled long and then rolled up, rise for 20 minutes, the dough on both sides of the pressure, rolled into a round, the ball with a rolling pin to flatten followed by put into the taro paste trap closure, put the oven on the upper and lower tubes at 180 degrees, 20 ~ 30 minutes.