1. Our little taro from the north is peeled, steamed, and pressed into puree.
2. Add whipped cream and caster sugar.
3. Simply mix well.
4. Add buckwheat flour.
5. Mix well.
6. If it is still very sticky, add a little more high-gluten flour.
7. Simply mix it and transfer it to the panel. The dough is still very sticky, but don't add any more flour. You can pat the hand flour appropriately.
8. Take out a piece, roll it round and press the dough, and wrap it with a little bit of shredded cheese.
9. Wrap it up, close it, and put it on the baking tray.
10. Wrap a plate one by one.
11. Squash.
12. You can gently press a few lines with a small fork.
13. Preheat the oven at 160 degrees and bake for 20-25 minutes.
14. If there is no oven, the electric baking pan is very fragrant.
Tips:1. If there is no whipped cream, don't add it, the flour will be reduced appropriately, and the taro itself will be sticky.
2. For fried taro cakes, you can leave no cheese, or knead the shredded cheese directly into the dough.
3. If you like fluffy taro cakes, add a little baking powder to the flour.
