It is one of the most common ingredients in the dessert shop, and it is often paired with shaved ice, syrup and other desserts. It was first popular in Fujian and Taiwan, and it can complement each other with cold drinks or hot drinks. Recommend it to everyone, let's take a look! ! !
Cut the steamed bread into small pieces and steam in the steamer; (Note: the steamed bread can be replaced with sweet potato or purple potato to make different flavors; but because the sweet potato and purple potato have more water content, each need to add 50g of cassava Powder or more, you can control according to the actual situation.)
Add white sugar to the steamed taro;
Hot and steamed the steamed bread with the sugar;
Adding tapioca flour to the steamed bread;
The dough that is invisible to the dry powder;
Take a piece of dough and knead it into a strip about 1.3 cm in diameter;
Cut into small pieces, so that the basic round is completed;
Next, look at the purple sweet potato round, because the viscosity of the potato and the steamed bread is not too good, so don't rush to shape after kneading the dough;
Take one tenth of the dough into the boiled water and cook it until it floats;
Put it back in the original dough and add some dried tapioca flour;
Knead the dough again;
Finally, a small piece can be formed as well as the base circle;
The steps of sweet potato rounding are the same as the purple sweet potato round. You can prepare a few more according to your preference, increasing the color and flavor of the round;
This time I prepared three kinds of tricks. . . Parents can also add matcha powder to the steamed bread to make a matcha round.
芋 Round red bean soup (hot): 1. Soak 100g red beans for more than 4 hours; 2. Add 1L of water to the pot, cook until it rolls, continue to cook for 10 minutes, turn off the heat; 3. After the red bean soup cools down, Cook again for half an hour until the red beans are soft; 4. Transfer the white sugar and condensed milk to the red bean soup and put the cooked round.
芋圆西米露(冷): 1. Soak 100g of sago in clear water and soak for half an hour; 2. Boil a pot of boiling water, pour in sago, cook until the middle of the sago is only a little white heart, turn off the fire Smother the sago thoroughly; 3. Wash the sago repeatedly with water, then into the bowl; 4. Pour the condensed milk and iced coconut milk; 5. Finally put the cooked round and honey red beans.
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Note: The taro can be replaced with sweet potato or purple potato to make different flavors; however, because the sweet potato and purple potato have more water content, each need to add 50g of tapioca flour or more, you can control according to the actual situation.