Taiwan snack popular in the streets(feng mi da jie xiao xiang de tai wan xiao chi hong dou yu yuan )

Taiwan snack popular in the streets

Introduction:

"When I went to Jianghan Road with my son some time ago, I saw a lot of Taiwanese dessert shops emerging on the street, such as the occasional taro and the fresh taro fairy... There was a long queue waiting for their sweet taro at the door. We simply joined in the fun and queued up to buy a red bean taro from the fresh taro fairy. We were looking forward to how attractive the most popular taro in the legend is As soon as I was on the table, I was silly. The small taro balls inside were only as big as the small nail cap, and the number was only 20. The sand ice in the middle accounted for three-quarters of the bowl. Next to them were some taro balls, some red beans, and some things like coconut. It cost me 20 yuan for such a bowl! I don't want to be cheated any more. I'll make it myself. So one day my red bean and taro balls are made. I want to eat as much as I want. The big bowl on the table is only a few yuan. The fresh taro fairy is really a pit father! "

Production steps:

Step 1: all raw materials are ready, sweet potato, purple potato, pumpkin and taro are washed, steamed and peeled;

Step 2: wash the red beans, put them into the pressure cooker, and add appropriate amount of water;

Step 3: put in a large piece of rock sugar;

Step 4: cover the pot well and turn off the fire after 10 minutes;

Step 5: taro, sweet potato, pumpkin, purple potato, press into mud;

Step 6: put 400 grams of cassava powder, 120 grams of Taibai powder and 80 grams of sweet potato starch into a large bowl. Use boiling water to hot noodles. Don't put a lot of them. Add a small amount of them in several times, in the form of cotton wadding. Divide them into four parts (pumpkin contains more water, so put more powder). Mix the remaining cassava powder and Taibai powder. Use it to prevent sticking when kneading noodles later;

Step 7: take another bowl of taro paste, a portion of hot powder, appropriate amount of sugar, knead into a ball;

Step 8: at the beginning, the dough will be very sticky. Add dry powder and knead evenly. The dough is soft and hard. Knead a little more, and the taro will be more Q and chewy;

Step 9: knead the four dough and wrap them with plastic wrap;

Step 10: to make taro, rub the dough into long strips, sprinkle with flour to prevent sticking, and then cut into small pieces, the size as you like;

Step 11: knead sweet potato dough into strips and cut into small pieces;

Step 12: knead the purple potato dough into strips and cut into small pieces;

Step 13: knead the pumpkin dough into strips and cut into small pieces;

Step 14: make all the pink circles well;

Step 15: Boil the purple potato and other flour balls separately to avoid cross color. After boiling water in the pot, put the purple potato balls into the pot and cook for five minutes over medium heat. Keep stirring with a spoon to avoid sticking to the bottom of the pot;

Step 16: other taro balls are cooked in the same way;

Step 17: soak the taro in cold water;

Step 18: put taro balls in a bowl, put in red bean soup, pour in a spoonful of sweet scented osmanthus, mix well and eat!

Materials required:

Taro paste: about 290g

Mashed sweet potato: about 270 grams

Purple sweet potato paste: about 220 grams

Pumpkin puree: about 350 grams

Cassava powder: 500g

Taibai powder: 200g

Red beans: a bowl

Raw powder: appropriate amount

Sweet potato starch: 80g

Sugar: 120g

Water: moderate

Rock sugar: 1 block

Sweet scented osmanthus: appropriate amount

Note: 1. According to the water content of the ingredients, add or reduce the amount of flour as appropriate. If pumpkin has more water content, add more flour. If purple potato has less water content, add water as appropriate. 2. The ratio of cassava flour and Taibai flour is 4:1, you can also add it according to your own preference. Cassava flour is more than finished product q, Taibai flour is more than finished product q, and sweet potato starch can be added or not The dough is too wet and too much sweet potato starch is added. The cooked dough is very q-shaped. It's good for chewing. It's OK to eat at that time. It's hard to chew when it's cool. You need to cook it again. If you like the special q-shaped dough, you can increase the amount of sweet potato starch. 3. Starch must be boiled with boiling water, the finished product will have bite strength, can be more, put in the refrigerator freezer, eat with cooking

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Feng Mi Da Jie Xiao Xiang De Tai Wan Xiao Chi Hong Dou Yu Yuan