Pork Floss Taro Crisp
1.
Add oil to the floss floss and mix well.
2.
The taro filling is divided into 20 portions, 30 grams each, and each portion is wrapped with pork floss.
3.
Wrap everything and roll it into a ball for later use.
4.
Put the pastry ingredients in a bowl.
5.
Grasp it with your hands to form a dough, wrap it in plastic wrap and put it in the refrigerator for 30 minutes.
6.
The water and oily skin knead out the film, so that it is not easy to break the skin and reveal the crispness.
7.
Wrap with plastic wrap and let relax for 15-20 minutes.
8.
Divide the water oil skin and the shortbread into 10 portions.
9.
The oil skin is wrapped with shortbread.
10.
Roll into a ball.
11.
Take a round ball, squash it with the palm of your hand, use a rolling pin to gently roll it up from the middle, and then roll it down from the middle. Don't roll it back and forth, it will easily break.
12.
Roll up from the top to the bottom.
13.
Relax for 15 minutes. (Every time it relaxes, it must be covered with plastic wrap to prevent it from drying out)
14.
Take a portion with the mouth facing upwards, squeeze it with your hands, gently roll it up from the middle with the rolling pin, and roll it down from the middle, and then repeat it, rolling it out into a strip.
15.
Roll up from top to bottom.
16.
Relax for 15 minutes.
17.
Cut each portion with a sharp knife in the middle.
18.
Changed to 20 copies, with clear levels.
19.
The cut is facing down and flattened.
20.
Roll out into a wafer.
21.
Wrap taro fillings and arrange them into balls. (The cut surface is on the outside, and the top should be in the middle when wrapping.)
22.
Wrap them one by one and arrange them on the baking tray, leaving some space for each.
23.
Put it in the preheated oven and bake at 350F/180C for 20-25 minutes. (The fillings are all cooked and baked until they are crispy.)
24.
Keep it cool on the shelf.
25.
Very crisp.
26.
After letting cool, put it in an airtight container. In the current weather, it can be stored at room temperature for 3 days. You can keep it in the refrigerator if you can't finish it. When you eat it, you can bake it for another 10 minutes.
