Crispy Taro Pie
1.
First make the biscuits: recipe: 30 grams of low-gluten flour, 25 grams of cashew nuts, 15 grams of butter, 5 grams of sugar. First squeeze the cashew nuts into crumbs, to be grainy, not crumbs
2.
Put the crushed cashew nuts, flour, oil and sugar into a basin,
3.
Knead well and knead it into a dough, put it in the refrigerator for half an hour
4.
Then make the pie crust: Mix all the main ingredients and knead into a dough for 20 minutes. For the harder dough of this dough, the ductility will be better if you want to use it. For clarity, repeat the recipe: Pie crust; 80 grams of flour, 20 grams of corn starch, 30 grams of grape seed oil, 5 grams of sugar, 20 grams of water,
5.
Prepare pie core: the taro is steamed, peeled and rolled into a puree,
6.
Mix the taro puree with starch first, then add honey and mix evenly
7.
Finally add cranberries
8.
Mix evenly into taro paste filling
9.
Roll out the good pie crust dough into a piece with a thickness of about 3 mm, put it in the pan, and press off the edges.
10.
Pierce the fork to prevent bulging
11.
Spread the taro mud inside
12.
Take out the frozen crumbs, grating and sprinkle on the surface. Finally, get some cashew nuts for decoration
13.
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.
14.
Baked crispy taro pie. 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 inch pie
