Taro Crisp

Name: Taro Crisp
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Medium powder; 110g lard; 30g Powdered sugar; 60g Shimizu; 120g Low powder; 20g Taro powder; 320g Red bean paste filling

by Alice Beard Potato Chips

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

A cup of black tea, a plate of dim sum, the warm afternoon sun, a lazy afternoon tea~ The life of a petty bourgeoisie is not about drinking those expensive so-called world-famous beverages, but finding a favorite environment with your favorite dim sum. What I like~
Many people will ask me why I have to knead out the film when making pastries. The answer I give you is that the oily skin after kneading out the film is more tenacious, and it is better to handle in the subsequent steps, and the desserts made are better. The taste is also very good~

Ingredients

Taro Crisp

1. Put the water and oily skin materials (150g medium powder, 50g lard, 30g powdered sugar, 60g water) into the bread machine. The meat quality can be pulled out of a large film and covered with plastic wrap, and wake up at room temperature for 30 minutes

2. The ingredients for the shortbread (120 grams of base powder, 60 grams of lard, 20 grams of taro powder, 320 grams of red bean paste) are put together, kneaded into a dough, put in the refrigerator, and set aside

3. Divide the awake oily skin and shortbread into eight parts, take one part of the oily skin, squeeze it with the palm of your hand, put in a shortbread, squeeze the closing part tightly, and round

4. After the rounded dough is flattened with the palm of your hand, roll it into a beef tongue cake shape, cover with plastic wrap, and wake up at room temperature for 20 minutes

5. When the time is up, flatten the cotton roll, roll it out, roll it up from top to bottom, cover with plastic wrap, and wake up at room temperature for 20 minutes; wait for the time to process the filling, divide the bean paste into 20 grams, and set aside

6. Cut the awake roll from the middle and divide it into two (ps: don’t cut with a knife on the silicone mat, no matter if you are sharper or sharper, don’t ask me why, if you say too much, it’s tears.) )

7. Make the incision upwards, squeeze it with the palm of your hand, and roll it out into a thin sheet with a thick middle in the middle

8. Turn the dough over, that is, with the cut side facing the palm of your hand, put in a piece of bean paste, push up with the mouth of a tiger, slowly close the mouth, and pinch the mouth tightly