Gluttonous snack -- taro bean paste cake(chan zui xiao chi yu tou dou sha gao )

Gluttonous snack -- taro bean paste cake

Introduction:

"Taro has a high nutritional value. The starch content in tuber is 70%. It can be used as both food and vegetable. It is a good tonic for both the old and the young. It is a good tonic for vegetarianism in autumn and winter. Taro is sweet, pungent and flat in nature, and enters the intestine and stomach. It has the functions of tonifying stomach, widening intestines, relieving defecation and dispersing knots, tonifying liver and kidney, and replenishing marrow. This taro cake is soft, waxy and sweet in the mouth. It is a small point with nourishing effect and can be eaten as a snack. But don't eat too much. Glutinous rice products are not easy to digest. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash taro and steam in steamer.

Step 3: take a small bowl, put in bean paste, add appropriate amount of water to dilute.

Step 4: stirring fine without particles.

Step 5: mix the glutinous rice flour and Chengfen, and then pour the diluted bean paste in.

Step 6: add a little water and stir evenly to make a slightly thicker batter.

Step 7: take a deep dish and apply salad oil.

Step 8: pour the batter into the plate and smooth.

Step 9: then put the plate into the steamer.

Step 10: cover and steam for 15-20 minutes.

Step 11: take out the steamed dough and cool it slightly.

Step 12: take out the steamed taro.

Step 13: peel, add sugar and crush with a spoon.

Step 14: stir the taro to make a fine mud.

Step 15: oil the chopping board and knead the dough evenly.

Step 16: cover it with plastic film and roll it with a rolling pin.

Step 17: roll the dough into thin skin, and evenly spread taro paste on it.

Step 18: roll the long strip again, and apply oil on the hand to help the operation.

Step 19: then cut into sections and serve.

Materials required:

Glutinous rice flour: 100g

Chengfen: 30g

Bean paste: 50g

Taro: 100g

Sugar: 20g

Note: batter and taro can be steamed together, but first steam taro for 10 minutes, and then put in batter, so that they will be cooked together. Finally, the operation board and hands should be smeared with sesame oil to help the operation, so that the dough will not stick. When cutting, the knife should also be smeared with oil or some water, so that it won't stick to the knife, so that it can be cut well.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Chan Zui Xiao Chi Yu Tou Dou Sha Gao