Low-oil and Low-sugar Threo-style Mooncakes—taro Crisp
1.
The taro is cut into large pieces and steamed in a steamer or steamer.
2.
Peel the steamed taro, add light cream and honey to mash it.
3.
Divide the fillings into about 30 grams and round them for later use.
4.
To make water and oily skin, put the oily skin material into the bread machine or knead it until the film is formed. You don't need to use gloves to make the film, and put it in a fresh-keeping bag to wake up for 20 minutes.
5.
Mix the pastry ingredients and knead them into a ball, and pack them in a fresh-keeping bag.
6.
Divide the pastry crust and fillings into 16 equal parts, about 13 grams each for the pastry and 21 grams each for the crust.
7.
Flatten an oily skin by hand, wrap it in an oily pastry, close it and round it, complete everything in sequence, and cover the dough with plastic wrap during the operation.
8.
Press the small dough flat and stretch it into a tongue shape.
9.
Roll up from bottom to top.
10.
Close it up and press it again to open it.
11.
Roll up from bottom to top, cover with plastic wrap and set aside after finishing all the dough.
12.
Tuck the roll up, press it in the middle with chopsticks, and bring the two ends together.
13.
Flatten the dough, unfold it, don't stretch it too much, and put a filling.
14.
Close your mouth like a mooncake and round it.
15.
After preheating at 175 degrees in the air oven, put the shortbread and bake at 175 degrees for about 20 minutes.
16.
Coming out!
17.
Have a bite, it's delicious!
Tips:
1. The amount of flour and water should be adjusted slightly according to the actual situation.
2. The temperature and time of the oven are adjusted according to the actual situation.
