Taro Crispy

Overview

In the past few days, the circle of friends has been flooded with egg yolk cakes. My friends asked me when I would like to make some kind of cake. Well, let’s take advantage of the cool weather and make a corn oil version of taro cake. I didn’t have time to buy taro online, so I used ordinary taro seeds to boil some taro paste and made it. The taste is quite good.

Tags

• baking
• children
• afternoon tea
• all-purpose flour
• cake flour
• corn oil
• taro puree
• powdered sugar
• water

Ingredients

Steps

1. 1 Put 180 grams of all-purpose flour, 40 grams of sugar, 50 grams of oil, and 50 grams of water into a bread machine and knead for 20 minutes to form a watery crust

   

2. 2 Knead 150 grams of low-gluten flour and 70 grams of oil into a puff pastry and add matcha powder

   

3. 3 Divide into small portions of 40 grams each for water-oil crust and 20 grams each for puff pastry

   

4. 4 Wrap the pastry with water and oil skin

   

5. 5 Wrap it up like a steamed bun

   

6. 6 Roll into ox tongue shape

   

7. 7 Roll up from one end

   

8. 8 Repeat the first step

   

9. 9 Cover the rolled dough with plastic wrap and let it rest for 10 minutes

   

10. 10 Cut the awakened pot in half

    

11. 11 Roll it out like a dumpling wrapper and put the filling in the middle

    

12. 12 Wrap it up like a steamed bun

    

13. 13 Shape it well and put it in the oven at 180 degrees for 20 minutes

    

14. 14 The pink one has red yeast rice powder added, and it’s also pretty😍

    

15. 15 You can also change the filling inside to bean paste filling, then it will become a mooncake😂😍

    

16. 16 Crispy taro cake~😍😍😍