1. Prepare the ingredients for the crisp.
2. Mix glutinous rice flour, corn starch, sugar, and milk into a fluid paste, put it in a container and steam for about 20 minutes.
3. Steam until there is no liquid condensed on the surface.
4. Take out and add 10g of butter and knead until absorbed.
5. Mix taro mash with purple potato mash and stir-fry to form a dough.
6. Divide the filling into 20g portions and 8g portions of mochi, and wrap the mochi into the filling.
7. Round 18 fillings and set aside.
8. Throw all the oil crust materials into the bread machine and start a kneading program for 20 minutes.
9. Knead it into a smooth dough that can be pulled out of the film, wrap it in plastic wrap and put it in the refrigerator and let it rest for 1 hour.
10. Pour purple sweet potato flour, low-gluten flour, and lard into a mixing bowl, and knead it into a dough with your hands.
11. Then wrap the shortbread with plastic wrap, put it in the refrigerator and let it rest for 1 hour.
12. Both the oil skin dough and the shortbread are divided equally into 9 portions.
13. Take a piece of oily skin, press flat, wrap a piece of oily pastry, and place it on the tiger's mouth on the left hand, turn the oily skin up while turning it, and finally pinch tightly to close the mouth.
14. Wrap all the oily pastry one by one, cover with plastic wrap and put it in the refrigerator to relax for 20 minutes.
15. Take a dough and roll it into an oval shape and roll it up from top to bottom.
16. The loose dough is rolled into a strip again and rolled up from top to bottom.
17. Cut the loose noodle roll in half from the middle. After cutting, you can see the lines inside.
18. Take one of the dough rolls, with the cut side facing down, gently squeeze it, and roll it into a thick middle and thin dough around the sides, then put a filling, place it on the left side of the tiger's mouth, turn it while closing the filling , And finally squeeze the mouth tightly.
19. Put them in the baking tray with the mouth down in turn, and then you can see the spiral pattern.
20. Put the baking tray into the middle layer of the preheated oven and bake for 30 minutes at 180 degrees.
21. Finished picture.
Tips:1. I bought the filling. The filling is a bit wet, so it is not enough after frying. The purple sweet potato filling is added, and the two fillings are mixed together, which is delicious.
2. Lard can be replaced with corn oil or butter.
3. I have posted a recipe on how to make taro mash and mashed taro mochi. You can go and read it.
