Taro Crisp
1.
[Oil skin] 200 grams of all-purpose flour; 40 grams of sugar; 40 grams of lard; 120 grams of water [puff pastry] 100 grams of lard; 200 grams of all-purpose flour; a little taro salad oil [stuffing] 300 grams of taro; 120 grams of condensed milk; butter 30g
First make the taro filling, raw materials
2.
Peel the taro and cut it into slices, put it in a Depp steamer and steam it for 30 minutes. You can also use a steamer
3.
Add condensed milk and butter and mix well. Those who like sweet can add 30 grams of condensed milk
4.
Raw materials for oil leather
5.
Stir flour, sugar and lard evenly
6.
Add water and make it smooth to pull out a film-like dough
7.
Knead and let stand for 10 minutes
8.
Make shortbread while waiting, raw materials
9.
Stir flour and lard evenly, add taro sesame oil and make shortbread (taro sesame oil is a purple toner extracted from taro)
10.
Divide the oil skin into 30 grams each and the shortbread into 20 grams each
11.
Wrap one oily skin into one shortbread, and close it down
12.
Roll into a beef tongue
13.
After turning it over, roll up from top to bottom, make all the dough in turn, and relax for 10 minutes
14.
Flatten, roll into thin slices, wrap with taro filling
15.
Put it in a Depp oven at the fast heat level, and bake at 180 degrees for 30 minutes.
Tips:
It can be replaced with other fillings, please pay attention to our WeChat public account: Depu Gourmet Kitchen Sina Weibo: Depu Baking Lab
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