Layers of Taro crisp(ceng ceng die di yu tou su )

Layers of Taro crisp

Introduction:

"A few days ago, I bought five big taros online. They said they were sweet taros. Lipu Taro, which was introduced from Guangxi, has been improved and its quality is better.".. At that time, I quickly steamed one and ate it. There was no fiber at all. The powder was delicious. As a result, I set out the next day and went back to my hometown. The remaining four were left there with heating in the house. When I came back a week later, two taros were rotten. Really good heartache, so good thing. Quickly the rest of the good do taro button meat, and then there are two taro, all steamed, made of taro paste. I used to fry bean paste stuffing, which really takes a long time, but this time I fry it with taro, and it will be ready soon, because there is little water after steaming taro, and it will be ready in 10 minutes after adding milk and butter. Make sure you use a nonstick pan. I also changed some lard and made Taro crisp. It's very good-looking and falls off when I touch it. I don't make much Chinese pastry because I have to roll it around and stand for a long time. But fortunately, this time the Taro crisp is very successful, which can be regarded as a comfort. "

Production steps:

Step 1: the steamed taro is ground into mud. The taro has no fiber and is easily ground into mud. Add appropriate amount of butter, milk and sugar and stir fry in a non stick pan

Step 2: in the process of frying, you can taste the taste, and then add sugar according to your own taste, as long as there is no water to form a ball, so I didn't give the specific amount, I also add it while tasting and frying. Fried taro paste stuffing, must use non stick pot can. I fired about 10 minutes

Step 3: oil skin material: 215g flour, 75g lard, 35g sugar, 85g water. Put all the materials into the toaster, stir for 20 minutes, then pull out the film. The oil skin must be kneaded to the fully expanded state, so as to avoid the leakage of crispness

Step 4: put the pastry material together and knead it into a ball. Let it stand for a while. It is recommended to wear disposable gloves when operating, otherwise it will stick all over your hands

Step 5: divide the crust and pastry into 12 portions

Step 6: pack the pastry into the skin and close it with tiger mouth method

Step 7: wrap all the pastry in the skin

Step 8: press down from the middle to the two ends, roll them into the shape of ox tongue, roll them up again, roll them all open, cover them with plastic wrap and wake up for 20 minutes, otherwise the effect of shortening is not good

Step 9: roll it out again. Try to roll it as thin as possible. The thinner it is, the more layers the finished product will have. Roll it up after rolling

Step 10: roll them all open, roll them up again, cover them with fresh-keeping film for 20 minutes, and deal with taro stuffing when they wake up

Step 11: stir fry the taro paste, which has been cooled at this time. Divide it into 20 grams and rub it into a ball for use

Step 12: wake up after the volume, cut into two halves from the middle, must use a sharp knife to cut, hierarchy will be clear. When cutting, remember to put something under it, otherwise the mat will be broken

Step 13: press the incision upward

Step 14: roll it to be thick in the middle and thin at the edge, otherwise the bottom will be too thick after closing

Step 15: turn over the taro stuffing and wrap it with tiger mouth method. After wrapping, you can see the layers of the embryo

Step 16: all wrapped, just a baking tray

Step 17: about 170 degrees in the oven, bake for about 30 minutes, the surface is just a little colored, in the process of baking, see layers of pastry blooming, it's really wonderful. As soon as the finished product is touched, it will fall off. It must be handled with care

Materials required:

Flour: 390g

Lard: 160g

Water: 85g

Taro stuffing: 500

Sugar: 35g

Precautions: 1. Knead the oil skin out of the film; 2. Wake up fully; 3. Roll it out a little wider for the second time, so that it won't leak; 4. Do more and you will succeed.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ceng Ceng Die Di Yu Tou Su