Sweet Baking~taro Crisp

Sweet Baking~taro Crisp

1. Water oil skin: 250 grams of flour; 125 grams of water; 40 grams of lard; 50 grams of sugar. Shortbread: 200 grams of low powder; 100 grams of lard. Taro filling: 3 taro; 80 grams of flour.

2. Method: Wash taro, peeled and cut into slices, steamed. Many people are allergic to taro skin, so remember to wear gloves when peeling it. Put no oil in the pot, heat it red, pour in 80 grams of flour, stir fry on low heat until the color changes, and stir-fry evenly.

3. The steamed taro is pressed into taro mash, and milk powder and flour are added.

4. Make it into a small ball and let it cool.

5. Combine the water and oily skin into a smooth dough, and the shortbread and dough into a dough. Let the refrigerator relax for an hour.

6. Roll out the water and oil skin, put it in the shortbread, spread it out, wrap it, and roll it out. Roll up and relax for 10 minutes. Roll the loose pastry into a tongue shape, roll it up, flatten it, and roll it out. Wrap the taro puree and knead into shape.

7. Brush with egg yolk liquid and put in the oven at 185 degrees for 25 minutes.

8. Finished picture. Hey, the appearance is pretty good~