1. 1. First open the egg and add about 100g of milk to beat evenly.
2. Sift in the flour and powdered sugar, and pour in the melted butter.
3. Let it go for about 10 minutes
4. Put the whipped cream into a piping bag
5. Squeeze evenly into a circle in the baking tray
6. Preheat the oven to 220° on the top and 120° on the bottom. Put the squeezed cream in and bake for 15 minutes.
7. Put the toasted bread slices in the refrigerator and refrigerate for 12 hours.
8. The taro is steamed in a steamer for 20 minutes.
9. Press the steamed taro into taro puree, add milk and mix well. The amount of milk is adjusted according to the moisture content of the taro to adjust the taro puree to your favorite consistency. I added 50g of milk to these taro.
10. Grab a handful of almond slices and put them in the taro puree and mix well. Control the amount of personal preference.
11. Take out the bread in the refrigerator, and sandwich the mixed taro mash between the two slices of bread.
12. Shave a little bit of chocolate, and arrange it with almond slices and fruits.
Tips:The amount of milk in the taro mash is adjusted according to the moisture content of the taro, so that the taro mash is adjusted to the consistency you like. I added 50g of milk to these taro. The 200g milk in the ingredient list has not been used up.
Buy on JD
Buy on Amazon