Autumn and winter is a good time for listing in Shantou, Guangxi. It will be very exciting to see in his hometown. Under the rough appearance, there are beautiful purple flowers on the rough surface. It is tough and beautiful, and more importantly, it is delicious. When I was a child, my mother would Say the round belly of the whitefly, the usual way to eat is to simmer the meat, buckle the meat and so on. I have eaten a few coconut juice stewed taro soup in the western restaurant. The Taiwanese dessert shop is famous for its steamed bread, but no matter what kind of practice, as long as it is not lazy, it can always make delicious food.
The taro was peeled and washed, and steamed in a pressure cooker and then steamed for ten minutes, then chopped with chopsticks to indicate that it was cooked. The purple potato is steamed and peeled.
The steamed bread is pressed into the mud, and a small amount is added to the condensed milk several times. After mixing well, it can be added. It cannot be added all at once. To be sticky, it means that the condensed milk has absorbed the condensed milk.
Unheat the pan and heat it slowly, then bake it on the pan by hand. Feel the heat and put the clams into the stir fry. Add the whipped cream three times, mix evenly with a squeegee, and add the butter three times. Butter and mash are completely absorbed.
At the beginning of the speculation, it will be sticky, and it will be able to cook out.
Next, make water and oil skin, mix all the materials and pull out a transparent small film. (Add water as much as possible to add water, so as not to add more dough.) The dough is covered with plastic wrap for about ten minutes.
Then mix the material of the oil meringue into a group and smash it into 9 small balls of the same weight, covered with plastic wrap.
The water and oil skin is also divided into 9 points of the same weight, rounded into small balls and proofed.
The water and oil skin is flat, rounded, and the oil meringue is wrapped in, and the tiger's mouth is wrapped a little bit to close the mouth. In this way, pack the other 8 pieces.
Spread the powder on the panel to prevent sticking, and flatten the wrapped water-oil dough into an oval shape. Gently roll up from top to bottom and cover the cling film for 15 minutes.
Close the seams upwards, press flat, twist into a rectangle, roll up from top to bottom, try to roll some, the level is clear, close the mouth, cover the plastic wrap for 15 minutes.
The awake dough is cut in half from the middle, the cut surface is facing upwards, flattened, and the bottom layer is glued with thin powder, which is sliced from the middle to the edge. Do not compact, which will affect the crisping.
Put the cool taro stuffing into small balls of the same size, then wrap them in the dough and close them tightly. For the sake of good looks, the excess head can be peeled off.
Put the mouth down, put it well, put the palms of your hands on the whole shaping, try to make the white part at the top, so that it looks good and has a sense of layering.
Wrap the plastic wrap to prevent the skin from drying out. Preheat the oven to 180 degrees. Place the baking tray in the middle of the oven and bake for 25 minutes.
Be sure to stand in front of the oven for the last few minutes of baking.
It’s hot and delicious. It’s sealed in a crispy box. It’s another taste when it’s cool. Although the cake shop level is not divided into good-looking sales, but there is no additive at home, the family eats with confidence.
1, in addition to fried stuffing, do not soften the butter, the other must be softened in advance, the butter crisping effect is very good, before the lard is very fragrant, but lard is not good to eat cold, it is recommended to use the butter version, and then The lard will peel off when it is rubbed twice, and the butter will not. 2. Personally feel that the meat or egg yolk put lard has a natural flavor, and the butter is more suitable for the muddy jujube.