Recipe: Taro cake

Home Cooking Recipe: Taro cake

Notes:

A few days ago I saw the kitchen friend @茶米chami made a flower bag and gave me a lot of inspiration, so I made this simulation cake gimmick.

Ingredients:

Steps:

  1. Home Cooking Recipe: All the color of the dough is light (there is also a dark carrot dough, which I actually didn't use later, I don't feel good)

    All the color of the dough is light (there is also a dark carrot dough, which I actually didn't use later, I don't feel good)

  2. Home Cooking Recipe: Dark blue, reddish-brown, light-colored, carrot dough, thin, use the size of the water droplet mold to press out the petals (remember to press a color, make a flower, press another color, otherwise the surface is easy to dry)

    Dark blue, reddish-brown, light-colored, carrot dough, thin, use the size of the water droplet mold to press out the petals (remember to press a color, make a flower, press another color, otherwise the surface is easy to dry)

  3. Home Cooking Recipe: Take a piece of pressed petals, roll it, make a flower heart, other petals are superimposed, made into flowers, all colors are the same operation (small water droplets are small flowers, large water droplets are large flowers, more flowers will be bigger, self-control)

    Take a piece of pressed petals, roll it, make a flower heart, other petals are superimposed, made into flowers, all colors are the same operation (small water droplets are small flowers, large water droplets are large flowers, more flowers will be bigger, self-control)

  4. Home Cooking Recipe: Cucumber juice dough, thin, or use the size of the water droplet mold to press out the leaves, and use the back of the knife to press out the veins.

    Cucumber juice dough, thin, or use the size of the water droplet mold to press out the leaves, and use the back of the knife to press out the veins.

  5. Home Cooking Recipe: Round the light blue dough and knead it to a thickness of about 1.5-2 cm. Set the flowers and leaves, and the taro cake is finished. At the end of the fermentation, the water is opened and the pan is steamed for 14 minutes (may also be extended or reduced according to the size of the steamed bread).

    Round the light blue dough and knead it to a thickness of about 1.5-2 cm. Set the flowers and leaves, and the taro cake is finished. At the end of the fermentation, the water is opened and the pan is steamed for 14 minutes (may also be extended or reduced according to the size of the steamed bread).

Tips:

Pay attention to the dough moisturizing during the production process to prevent the surface from drying out. All dough contains yeast, and the method of the face is detailed in the tutorial: https://www.xiachufang.com/recipe/102840884/


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