Cranberry, taro and almond balls(man yue mei yu ni xing ren qiu )

Cranberry, taro and almond balls

Introduction:

Production steps:

Step 1: cut taro into large pieces after peeling and steam them in pressure cooker;

Step 2: rolling the steamed taro into mud;

Step 3: heat the pan, add proper amount of oil, pour in taro paste and sugar and stir fry together;

Step 4: stir fry until sugar is completely melted, taro paste contains a small amount of water, smooth and serve;

Step 5: soak cranberries in rum half an hour in advance, filter out the water, add sugar osmanthus and stir well;

Step 6: add glutinous rice flour in taro paste at the ratio of 2:1, and mix evenly;

Step 7: knead a small piece of taro dough into a ball and press it flat; put the prepared Cranberry stuffing in the middle;

Step 8: so all the cranberry balls are ready, put them into the bottom of the air frying pan basket, 180 degrees for 15 minutes;

Step 9: spread the almond slices on the baking pan, put them into the oven with 180 degrees pre heated and bake for 3-5 minutes until the almond slices turn golden;

Step 10: at this time, the taro balls in the air frying pan are baked;

Step 11: roll the baked taro ball in the salad sauce, and then roll it in the freshly baked almond slices to make the almond slices adhere to the taro ball evenly;

Step 12: this delicious little dessert - Cranberry taro ball is finished.

Materials required:

Lipu Taro: right amount

Cranberry: moderate

Glutinous rice flour: right amount

Almond slice: moderate amount

Sweet scented osmanthus: appropriate amount

Rum: moderate

Sugar: right amount

Salad dressing: right amount

Oil: right amount

Note: 1. I choose Lipu Taro, which is very suitable for making desserts; taro is peeled and cut into pieces, then steamed, and then ground into mud; then add sugar to stir fry, so that sweet taro is finished (it can be directly used as stuffing); 2. I choose Cranberry as stuffing for taro ball, which can be soaked with rum first (if not, it can be omitted, but soaked Cranberry style) 3. Taro paste and glutinous rice flour are mixed into taro paste dough according to the ratio of 2:1, and then they can be packed with stuffing. The taro paste ball is similar to Tangyuan, which can be boiled or fried. I fry it in an air fryer. 4. Put the almond slices into the oven first Roast the taro balls to golden yellow, which makes them more fragrant; then wrap the taro balls with salad sauce, and then put on the coat of almond slices.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Man Yue Mei Yu Ni Xing Ren Qiu