What is good?
A thousand people have a thousand definitions
Some people say that beauty is that one of the lights in the house is left for you
Some people say that there is a heart in the crowd that is hot for you
For now,
Beauty is the person who loves to be around
Anyone who thinks about it is safe
Look at everyone's private message today,
A very talented little friend attracted me
He said
I've always had a dream before,
When I have money,
Do nothing,
Every day at home, eat and eat, who is who, play,
Don't go anywhere.~
Unexpectedly, in the next year, the money is not yet there, the dream has come true first...
O (∩_∩) O haha ~, this little partner is really talented! o(￣▽￣)ｄ
It's also my dream. (#^.^#)
Today I will continue to share with you the tutorial on taro,
It was yesterday's steamed taro puree to make toast and milk tea and did not run out,
Today, let's eat the rest of the taro puree o (*^@^*)o
Ingredient Preparation:
Rice cake: 135g of sticky rice flour, 45g of glutinous rice flour, about 95g of water, about 5g of lard, 30g of powdered sugar
Taro puree: 200g of taro puree, 25g of purple potato, 25g of light cream, 45g of milk, 20g of caster sugar, 10g of lard
0.5 g of dried osmanthus flowers, 3-4 scoops of honey, 1 g of salt
Procedure:
1. Marinate a little osmanthus nectar, dry osmanthus to taste, add 1g of salt, 3-4 spoons of honey
Stir briefly and set aside for 20-30 minutes
2. Are you very familiar with these two taro?
Yes, it was the one who made taro puree meat and pine toast yesterday
Because yesterday I made taro puree toast and taro puree osmanthus milk tea and did not run out, so I will use it directly today
The method is still yesterday, the taro is peeled, add a little purple potato toning, and steamed together on the pot
3. Place the steamed taro between two sheets of baking paper and roll out with a rolling pin to form a puree
4. Add the prepared cream, milk, caster sugar and lard in taro paste in parts (no lard can be replaced with butter), then stir smoothly
5. Pour the stirred taro puree into a non-stick pan without adding oil, otherwise it will feel greasy
While heating, stir continuously to evaporate the excess water
There is no need to fry too dry, evaporate excess water, this softer state can be
6. Add sticky rice flour, glutinous rice flour and powdered sugar to the bowl, use a manual whisk and stir well
7. Add the prepared water to the flour
Here I would like to remind you that the amount of water used is a reference amount, because the water absorption of different brands of flour is not the same
Therefore, the water consumption in the tutorial should be based on the actual situation
8. Grab and mix the flour with water
Knead the large chunks and granules formed during the gripping
After the whole kneading, grasp and mix again with your hands, if you find that there are still large particles, you can rub it again
9. Cover the finely kneaded particles with plastic wrap and let stand for about 20 minutes
10. Sift the powder that has been standing for a while and sift it into a uniform and delicate wet powder
11. Spread the oil paper in the steaming drawer, take a mousse mold, gently add 2 spoonfuls of rice flour to the bottom, spread it, do not press hard
Add a layer of taro paste to the powder
Add a few more scoops of rice flour to the top, fill in the top, wrap the taro puree, and don't press with a spoon
Use a tool such as a scraper to gently scrape the top flat, without force, without pressing, so that the taste is soft
In this way, you can prepare to enter the pot ~
12. Boil the water on the pot and steam
After steaming for about 4-5 minutes, remove the lid, remove the mold, and then close the lid and continue steaming for about 10 minutes
Because the mousse ring is thicker and slower to heat, it will be steamed faster when it is taken down and steamed
13., rice cake out of the pot, full of aroma, cut with thin rope, more uniform, easier to ensure the perfect shape
14. Pour the marinated osmanthus nectar over the pastry
Sprinkle with a little dried osmanthus flowers
Taro puree osmanthus cake, just do it!
Sweet and fluffy, not greasy, light rice, soft glutinous taro paste, looming osmanthus aroma, and with a hint of honey
After eating a bite, I returned to the small bridge in Jiangnan, and everyone rushed to try it!
Tutorial Tips:
1. Purple potatoes do not put too much, play a role in color grading
2. Adjust the amount of water in the flour must be according to the specific effect, a small number of times added, can effectively prevent the flour from becoming too wet
3. The step of sifting the powder is very important, which can make the finished product taste better and sell more beautifully
4. When cutting, it is best to use a thin material smooth rope,
It is also possible with a knife, as long as the surface is cleaned once and then cut again
Friends who like today's tutorial remember to like the collection, and you can also share it with your good friends.
Tutorial any questions can leave a message or private message Oh, there are questions and answers!
Also sincerely welcome today's new friends to pay attention to us,
Let's exchange baking experiences, learn about baking knowledge, and learn more food tutorials!
Daily confession ~ Everyone should be patient recently, endure a little more, do not go out, do not party
We are about to win this battle against the epidemic! Be sure to hold on to the last critical moment!
爱你们哟~(Z ̄3 ̄)╭~ ❤