1. First make crispy grains: recipe: 30 grams of low-gluten flour, 25 grams of cashew nuts, 15 grams of grape seed oil, 5 grams of sugar. First, crush the cashews into small pieces, to be grainy, not crushed
2. Put the crushed cashew nuts, flour, oil and sugar into the bowl together
3. Knead well and knead it into a dough, put it in the refrigerator for half an hour
4. To make the pie crust: 80 grams of flour, 20 grams of corn starch, 30 grams of grape seed oil, 5 grams of sugar, and 20 grams of water. Mix all of them and knead them into a dough for 20 minutes. For the harder dough of this dough, the ductility will be better if you want to use it.
5. Then prepare the filling according to the recipe in the main ingredient. Taro is steamed, peeled and rolled into puree
6. Mix the taro puree with the starch first
7. Mix the taro puree with the starch first
8. Finally add cranberries
9. Mix evenly into taro paste filling
10. Roll out the good pie crust dough into a piece with a thickness of about 3 mm, put it on the plate, and press the edges off
11. Pierce the fork to prevent bulging
12. Spread the taro mud inside
13. Take out the frozen crumbs, crush them and sprinkle them on the surface, and finally decorate with a few cashews
14. Preheat the oven at 180 degrees for 5 minutes, and bake for 35 minutes on the second layer under the oven. Place it a little lower to prevent the surface from being overly colored, and the bottom of the pie will be more crispy
15. Baked crispy taro pie
16. After cutting, the bottom is crispy, the middle is soft taro paste filling, and the upper layer is dried fruit crisps, which is delicious, rich and healthy
Tips:The dried fruits used for the surface crumbles can be replaced with almonds or other dried fruits you like. This amount is 6 inches of pies. The surface decoration is made of raw cashew nuts.
