1, the production of oil skin: the flour, powdered sugar sifted and put on the table to build a powder wall, the center of the cream, ghee, salt and warm water, kneaded into a smooth dough, covered with plastic wrap for 30 minutes of relaxation, and then divided into 40 grams each of the small dough standby.

2. For the shortening, sift the low-flour mixture with the cream and taro flavoring and mix to form a dough, then divide into 35 grams of shortening each and roll out.

3, make shortening skin: take 1 oil skin, wrap 1 shortening into it, pinch the mouth tightly and then face upwards, and then dry it into thin slices from the center to the ends, then roll it up from the inside to the outside, and then repeat these actions 1 time, cover with plastic wrap and relax for 20 minutes.

4: Cut each of the loosened shortcrust pastry sheets in half, then turn them face up and dry them all into round slices.

5, take 1 shortcrust pastry wrapped in 25 grams of taro paste filling tight mouth down in the oven, upper heat 170 degrees lower heat 160 degrees bake 20-25 minutes!