Layers of Taro Crisp

Layers of Taro Crisp

1. The steamed taro is ground into a puree. The taro has no fiber and is easily ground into a puree. Add appropriate amount of butter, milk and sugar, and stir-fry in a non-stick pan.

2. You can taste the taste during the frying process, and then add sugar according to your own taste. As long as there is no water to form a mass, I didn't give a specific amount. I also added it while frying. The fried taro fillings must be in a non-stick pan. I fry for about 10 minutes

3. The ingredients of the oil skin: 215 grams of medium powder, 75 grams of lard, 35 grams of sugar, 85 grams of water.
Put all the ingredients into the bread machine and stir for 20 minutes, then the film can be pulled out. The oily crust must be kneaded to the fully expanded state to avoid leakage

4. Put the pastry materials together and knead it into a ball. Let it stand for a while. It is recommended to wear disposable gloves during operation, otherwise the hands will be sticky.

5. The oil skin and shortbread are all evenly divided into 12 portions

6. Wrap the shortbread into the oily skin and close it with a tiger's mouth method

7. Wrap all the pastry into the crust

8. Press down from the middle to the 2 ends, roll it into a beef tongue shape, and then roll it up. After all the rolls are rolled up, cover with plastic wrap and proof it for 20 minutes. Be sure to proof it fully, otherwise the crisping effect will not

9. Roll it out again, and make it as thin as possible, the thinner, the more layers of the finished product, after rolling it out, roll it up

10. Roll out all of them, roll them up again, cover with plastic wrap and proof for 20 minutes, wait for the taro paste filling to be processed while proofing

11. The fried taro mash has been let cool at this time. Divide into 20 grams each and knead into round balls for later use.

12. After proofing, cut the curl into two halves from the middle, you must use a sharp knife to cut it, so that the layers will be distinct. Remember to put something underneath when cutting, otherwise the mat will be cut

13. Flatten the incision upward

14. Roll it into a thick middle and thin edges, otherwise the bottom will be too thick after closing

15. Turn it over, wrap it with taro paste filling, and still wrap it with the tiger's mouth method. The wrapped raw embryo can faintly see the layering

16. All wrapped, just a baking tray

17. Bake in the oven at 170 degrees for about 30 minutes. The surface will be slightly colored. During the baking process, the puff pastry blooms in layers, which is really amazing. The finished product will drop slag as soon as it is touched, so be sure to handle it gently

Tips:

1. Be sure to rub the oily skin out of the film;
2. Full proofing;
3. When you roll it out for the second time, it should be wider so that it won't leak;
4. Do more and you will be successful.