Hi everyone, this is Lisa
Today I will share with you how to make beautiful and delicious taro pastry
The smooth taro mash is wrapped with crispy pork floss
distinct mille pastry
you couldn't stop eating it
in addition to sharing how to make a smooth taro paste filling
I will also summarize a few common problems in making pastry at the end of the video
First, let’s make the taro filling
Peel and cut taro and purple sweet potato into thin slices
adding purple sweet potato is to increase the color of the taro pastry
turn it into a light purple color
so there is no need to add too much purple sweet potato
After washing, put them in a steamer
and steam it on high heat for about 20 minutes
The chopsticks can be easily inserted, which means it is cooked
mashed into paste
there are still a lot of particles in the taro paste
use a blender to make it smoother
The water needs to be added a little bit
and the mixer can be operated
otherwise the taro mash will be too thin
the taro mash now is so smooth that no particles can be seen
The mashed taro needs to be fried
There are two things to keep in mind when frying the taro mash
First, use a non-stick pan
Second, use a medium-low heat throughout the whole process
let the moisture in the taro paste evaporate slowly
First turn on medium heat to heat the taro paste until bubbling.
Change the heat to medium- low heat and continue to stir fry
Add vegetable oil in two batches.
After the oil is completely absorbed by the taro paste
add caster sugar
stir fry to avoid uneven heating of the taro paste
Then add glucose syrup
if not available, you can use maltose or honey instead
The filling with glucose syrup is highly moisturizing, not easy to dry
and tastes very smooth
After about 25 minutes , the mashed taro began to form a dough
the surface looked very shiny
Pressing on the surface with your finger does not stick to your hands, which means the taro filling is done
Cover the surface with plastic wrap and let cool for later use
divide into 16 pieces
20g each
roll to a ball and cover with cling wrap
let's make the doughs
use the plain flour
add caster sugar, salt and lard
you can use butter or vegetable oil instead
But the pastry made of lard tastes better and doesn't feel greasy
Stir at low speed for one minute
then turn to medium speed and stir for about 6-7 minutes
Because the water absorption of the dough is different
if the dough is too dry, add a little water
if it is too wet, add a small amount of flour
The dough does not need to be kneaded to stretch until windowpane
so if you knead it with your hands, it is enough to knead until the surface is roughly smooth
Cover with plastic wrap and relax for 30 minutes
Next, make the shortcrust pastry dough
Pour purple sweet potato flour and lard into the plain flour
Knead the lard into the flour first
then knead it into a ball
If your flour is too dry
add a small amount of vegetable oil
Cover with plastic wrap and relax for 20 minutes
stretch to check the windowpane test
a thin film can be stretched
the plain dough will not be broken whiling rolling
we are going to make 16 taro pastry
divide the plain dough and shortbread pastry dough into 8 equal parts
each of which is about 35g of pastry dough
and about 24 grams of shortcrust dough
wrap a plain dough around a shortbread pastry dough
seal it
Take a pastry dough
the seal side upwards, press it flat
roll it out from the center up and down
to make the purple pastry on the side evenly rolled out
Don’t leave too much plain dough
Almost the entire shortcrust dough is wrapped in the plain dough
roll into a small roll
Seal down, cover with plastic wrap and relax for 15 minutes
In order to make the taro pastry more delicious
wrap a little crispy pork floss in the taro paste filling
do not put too much, otherwise it will be easier to leak
seal it
cover with plastic wrap
after resting, we need to roll it again
with the seal side facing up, flatten the dough with hands
roll it out evenly
If the dough is rolled a little longer
there will be more layers of pastry
Roll out the plain dough and shortcrust dough on both ends of the dough as much as possible
The end with more white edges can be left on the outside
roll up from the other side
After rolling up, it looks like this
Wrap it with plastic wrap after rolling to prevent the skin from drying out
Use a sharp knife to cut into half
need to cut slowly
otherwise the side of the dough will be easily flattened
the lamination are particularly distinct
Cover the cut dough with plastic wrap and relax for 10 minutes
Put the beautiful side-cut side down
flatten and roll it out
keep the spiral pattern of dough in the centre
Wrap a piece of taro paste filling
seal it
The taro pastry is pressed slightly
to keep a round arch at the top
there is no space between the outer skin and the filling
Put it in a preheated oven with 170C/340F and bake on a lower rack for 20-22 minutes
After taking out the oven, put it on a cooling rack and let it cool
It's time for my favorite part - tasting again
distinct lamination
and the inside is smooth taro paste and crispy pork floss
It's really delicious
This taro pastry has a nice lamination
but there is too much plain dough in the center of the spiral pattern
This is because the two sides were not evenly rolled during the first roll
this one is a bit cracked
mainly because the surface of the dough became a little dry during the process
and seal vigorously to destroy the layering when filling
a few summary of making pastry
1. Cover the dough with plastic wrap to avoid the surface drying out
2. When rolling, the plain dough and shortcrust dough must be evenly rolled
and the plain dough completely wraps the shortcrust dough
3. When cutting in half, cut slowly
otherwise the side cut surface will be easily cut flat.
4. The baking temperature should not exceed 175 degrees
to prevent the surface from turning golden brown and affecting the appearance.
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See you next time