The taste of the taro is sweet and soft, and the nutritional value is very high. Steamed and fried into a filling can also make a delicious dessert. The ready-made layer of meringue processing is a quick hand. There are only five-thirds of the amount of taro stuffing in the square. The rest can be used to make steamed buns or reduced production. Quantity: 2 people's production time: 40 minutes
It is convenient to use peeled taro.
Steamed the steamed bread
Crushed the hoe
Add purple potato powder and mix evenly
Add milk to make a slightly wet paste
Put the steamed bread in a non-stick pan and add the sugar to stir fry
Stir fry until thick
Stir-fried stuffing is cool
Melaleuca meringue flattened with taro stuffing
It is best to add a little egg liquid on the side and then bond it.
Fork on the edge of the auxiliary edge
After the discharge is neat, brush a layer of egg liquid, use a toothpick to tie a few holes, and finally sprinkle a little black sesame
Put it into the preheated oven for 200 minutes and 20 minutes.
1. The taro must be cooked when cooking, otherwise the mucus will stimulate the throat. 2. The purple potato powder is used for coloring, making the color more attractive. 3. When cooking the taro stuff, try the sweetness and put the butter.