What is the method of taro crisp? Make delicious snacks in a few simple steps.

Guangxi Lipu taro (stuffing) 350g (peeled and weighed)

Cream (stuffing)100g

Original condensed milk (stuffing)135g

30 grams of butter

Ordinary flour (water-oil skin) 150g

Sugar (water-oil skin) 15g

60 grams of water (water-oil skin)

55g butter (water and oil skin)

Low powder

● Flour (pastry) 107g

75 grams of butter (cakes)

20 grams of purple potato (crispy skin)

Method for making taro crisp

Peel and wash the taro, steam it in a pressure cooker for ten minutes, and then clip it off with chopsticks to show that it is cooked. Steamed purple potato and peeled.

Taro is cooled and pressed into mud. Add a small amount of condensed milk several times, stir well before adding. You can't add it all at once. Become sticky, indicating that taro has absorbed condensed milk.

Turn the non-stick pan to low heat and heat it slowly. When you feel hot, you can put the taro paste into the pot and stir it. Add whipped cream three times, stir evenly with a rubber scraper, and then add butter three times to completely absorb the butter and taro paste.

It will be sticky at first, and it will be cooked when it is fried into a ball.

Next, make a water-oil skin. Mix and knead all the materials until a small transparent film can be pulled out. Try to add a little water when adding water, so as not to add too much dough without forming. Cover the dough with plastic wrap and wake it for about ten minutes.

Then mix the pastry materials evenly and knead them into balls, knead them into 9 small balls of equal weight, and cover them with plastic wrap.

The water-oil skin is also divided into 9 parts, with the same weight, which are respectively rubbed into small balls and proofed.

Flatten the oil-water skin, roll it into a circle, put the oil-water bag inside, wrap it in the tiger's mouth a little, and turn it down. Wrap the other eight in this way.

Sprinkle thin powder on the panel to prevent sticking, flatten the wrapped dough and roll it into an oval shape. Gently roll it up from top to bottom, cover it with plastic wrap and wake it for fifteen minutes.

Close the seam upward, flatten it, roll it into a rectangle, roll it from top to bottom as far as possible, with clear layers, close it, cover it with plastic wrap, and wake it up 15 minutes.

Cut the proofed dough in half from the middle, with the cut surface facing upwards, flatten it, stick some thin powder at the bottom, and roll it into thin slices from the middle to the edge. Don't press it, it will affect the brittleness.

Rub the cold taro stuffing into balls of the same size, then wrap them in dough and knead them tightly. To look good, the extra dough can be pulled off.

Put your mouth down, put it away, put your palm on the whole shape, and try to put the white part on it, so it looks good and layered.

Cover the wrapped food with plastic wrap to prevent the skin from drying out, preheat the oven to 180 degrees, put the baking tray in the middle of the oven and bake for 25 minutes.

Be sure to stand in front of the oven and observe it in the last few minutes, and then turn off the heat when it is crispy and layered.

Eating hot is crispy outside and glutinous inside. After cooling, seal the fresh-keeping box. Eating cold is another taste. Although the level of cake shop is not divided into good-looking sales, I made it at home without any additives, so my family can rest assured.