Taro pastry(yu ni xian su bing )

Taro pastry

Introduction:

"Sweet taro pastry, try one!"

Production steps:

Step 1: wash taro (omit if peeled)

Step 2: steam or pressure cooker (about 8 min)

Step 3: peel the steamed taro (omit if it has been peeled)

Step 4: add appropriate amount of white granulated sugar while it's hot (sugar can be added a little bit more, which will be used for stuffing later). I'm afraid to be fat, so I don't add lard. Small taro is very moist, no lard taste as good, if not small taro, the best lard

Step 5: crush the taro with a spoon and mix the sugar until it is completely melted. The amount of sugar can be added according to personal taste, and the degree of taro crushing can also be according to personal preference. If you like delicate, you can add an appropriate amount of lard to mix well and pass the sieve

Divide the flour into two parts, step 6: roughly equal

Step 7: one portion is made of edible oil and oil flour, and the other portion is made of flour. Then water and oil are used to make soft water oil flour (water and oil can also be used, according to the ratio of 1:1, I didn't put oil in the water oil flour this time). Put the two dough in the basin and cover it for a while

Step 8: after kneading, take out the water and oil noodles, knead them, and divide them into small dosage forms of uniform size. The oil noodles are also divided into small dosage forms of the same size. Roll the water and oil noodles into dumpling skin and wrap them in it

Step 9: roll the wrapped medicine into long strips

Step 10: roll up

Step 11: rotate 90 ° horizontally

Step 12: roll the long strip again, roll it up again, turn it around again, roll it up after 4-5 times, put it in the basin, cover it for a while

Step 13: take out the battered noodles, press them flat, roll them into dumpling skin, put in some jujube mud, knead them round, and then press them into round cakes

Step 14: if you don't put oil in the pan (it's OK to put oil in, but I don't want to lose weight, so I don't put oil in the pan), use the minimum fire to slowly cook the cake. You can use a shovel to slightly flatten the cake and turn it several times during the process

Step 15: blanch to both sides of the light yellow can be out of the pot

Materials required:

Small taro: right amount

Flour: 200g

Edible oil: right amount

White granulated sugar: right amount

Note: 1. The sugar content of taro stuffing depends on personal taste. 2. I use small taro for taro stuffing. Small taro is very moist and tastes good without lard. If you don't use small taro, it's better to add lard. 2. Water oil noodles should be a little soft. 3. Use the minimum heat when cauterizing, turn the noodles several times to avoid cauterization

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Yu Ni Xian Su Bing