1. Steam the taro and press into a puree, add corn oil, milk powder, sugar and mix well.
2. Add water and beat into a viscous state with a whisk. Put it in a piping bag for later use.
3. Add salt and butter to flour.
4. Knead into fine sand state.
5. Add ice water, scrape with a spatula and mix into a dough.
6. Wrap in plastic wrap and refrigerate for 30 minutes.
7. Refrigerate the dough and take it out and roll it out.
8. Cut into small slices and squeeze the taro filling.
9. Cover with another slice of pie crust and press tightly.
10. Use a fork to press out the pleats.
11. Brush with egg yolk liquid. Cut a few knives with a fruit knife.
12. Put it in the oven at 180 degrees and bake for 25-30 minutes.
Tips:
There is no sugar in the crust, so the filling should be sweeter. If you like the sweet taro, you don’t need milk powder.
