Taro Crispy
Oily skin part: medium powder 75 grams | Water 30g |
Powdered sugar 15 grams | Corn oil 27 grams |
Pastry part: medium flour 100g | Corn oil 50 grams |
Taro filling: steamed taro puree 300g | Light cream 30g |
Powdered sugar 40g |
Step 1
There is no need to defrost the taro strips and put them into the Westinghouse steam oven. Fill the water tank with water, select the steaming mode and steam until cooked;Step 2
Put the steamed taro into a basin and press it into puree;Step 3
Add light cream and powdered sugar, mix well, and knead into a ball; set aside;Step 4
Put all the ingredients for the oily skin part into a chef's machine and knead into a thin film, then put it into a plastic bag and let it rest for 20 minutes;Step 5
Put all the ingredients for the pastry part into a large bowl and knead it into a ball that is not sticky to your hands; (the pastry should be as soft as possible, but not sticky) and place it in a plastic bag to rest for 20 minutes;Step 6
Divide the oil skin into 15g pieces.Make a round ball in the palm of your hand and press it flat;Step 7
Wrap in the pastry that has been divided into 10 pieces;Step 8
Roll it into a ball again and place it with the seam side down on the chopping board, cover it and let it rest for 10 minutes;Step 9
Then use a rolling pin to roll it out into the shape of beef tongue;Step 10
Roll up from bottom to top;Step 11
Place it seam side down on the chopping board, cover with plastic wrap, and let rest for another 10 minutes;Step 12
Press flat and use a rolling pin to roll it out again into a long strip;Step 13
Roll it up from bottom to top and place it on the chopping board, then let it rest for 10 minutes;Step 14
Take a roll and hold it sideways in your hand, fold the two ends in half;Step 15
Place on the chopping board and press firmly with the palm of your hand;Step 16
Roll it into a round piece and put 35 grams of taro filling divided into rounds on top;Step 17
Use the thumb of your right hand to push up the skin, press the filling down with your left thumb, and finally tighten the mouth;Step 18
Roll the wrapped taro cake into a round shape and place it seam side down on the baking sheet;Step 19
Brush the surface with egg yolk liquid and sprinkleSesame seeds; put into the Westinghouse steam oven that has been preheated in advance, use the custom mode, set the upper and lower heat to 160 degrees, and bake for about 35 minutes.Step 20
Westinghouse steam oven appearance.Step 21
Write production steps Taro crispy cooking tips1. The larger the amount of dough, the longer it takes to rest; for example, if you want to make it four times, then the resting time of the dough will not be 20 minutes, but nearly an hour;
2. In addition to baking chiffon cakes and sponge eggsIn addition to cakes, other snacks can choose the upper and lower fire + hot air function to make the coloring more even;
3. This steam oven has a wind stove function and can bake multiple plates of snacks at the same time. The capacity of 42 liters is very sufficient for home use;
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