Layers of taro cake
Overview
A few days ago, I bought 5 large taros online. They said they were fragrant taros. The Lipu taro imported from Guangxi has been improved and has better quality. . When I bought it, I quickly steamed one and ate it. It had no fiber at all and was very delicious. As a result, I set off back to my hometown the next day, leaving the remaining four taros just like that. There was a heater in the house. When I came back a week later, two of the taros were already partially rotten. I feel really sad, such a good thing. I quickly made the remaining good ones into taro meatballs, and then steamed them all with the remaining 2 taros to make taro paste filling. I have fried bean paste filling before, and it really took a long time to fry, but this time I used taro to fry it, and it was ready very quickly, because the taro has almost no moisture after steaming. I added milk and butter, and it was ready in 10 minutes. Be sure to use a non-stick pan. I melted some lard myself and made taro cakes. The layers were so beautiful that they fell apart when I touched them. I don’t make many Chinese pastries because I have to roll them back and forth and stand for a long time. But fortunately, the taro cake was a success this time, which was somewhat comforting.
Tags
Ingredients
Steps
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Grind the steamed taro into a puree. Taro has no fiber and can be easily ground into a puree. Add an appropriate amount of butter, milk and sugar, and fry in a non-stick pan
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You can taste it during the frying process, and then add sugar according to your own taste. This only needs to be stir-fried until there is no water and it forms a lump, so I did not give a specific amount. I also added it while tasting and frying. For the fried taro paste, you must use a non-stick pan. I fried it for about 10 minutes
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Ingredients for oil skin: 215g medium flour, 75g lard, 35g sugar, 85g water. Put all the ingredients into the bread machine. After stirring for 20 minutes, you can pull out the thin film. The dough must be kneaded until it is completely expanded to better avoid leakage
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Just put the pastry ingredients together and knead into a ball. Let it sit for a while. It is recommended to wear disposable gloves when operating, otherwise your hands will be sticky
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Divide the dough and pastry evenly into 12 portions
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Wrap the pastry into the dough and close it with the tiger's mouth method
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Wrap all pastry into oil skin
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Press down from the middle and roll it out hard towards the two ends, roll it into a ox tongue shape, and then roll it up. After rolling it out, cover it with plastic wrap and let it rise for 20 minutes. Be sure to let it rise fully, otherwise the shortening effect will not be good
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Roll it out again and try to make it as thin as possible. The thinner it is, the more layers the finished product will have. After rolling it out, roll it up
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Roll it all out, roll it up again, cover it with plastic wrap again and let it rise for 20 minutes. While waiting for it to rise, handle the taro paste filling
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The fried taro paste has now cooled down. Divide it into 20 grams each and roll into balls for later use
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After proofing, cut the rolls in half from the middle. You must use a sharp knife to cut them so that the layers will be clear. Remember to put something underneath when cutting, otherwise the mat will be cut
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Press the incision upward
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Roll it out to be thick in the middle and thin on the edges, otherwise the bottom will be too thick after closing
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Turn it over, wrap in the taro paste filling, and still wrap it with the tiger's mouth method. You can faintly see the layers of the wrapped embryo
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Wrap everything up, just enough for a baking pan
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Bake in the oven at around 170 degrees for about 30 minutes. The surface will be slightly colored. It is really amazing to see the layers of puff pastry blooming during the baking process. The finished product will fall off when touched, so be sure to handle it with care
