Low-sugar all-purpose taro paste filling (moon cake filling)

Cooking Instructions

1. (1) Peel the peeled: taro + purple potato, slice it, steam it on high heat for 20 minutes, pinch it with chopsticks, and easily pinch it.
   (2) Take it out, crush it roughly, and then pour it into the wall breaker, and whip it in batches if the amount is large.
   Add caster sugar, milk (not necessarily how much to add, just be able to beat it), whip delicately.
   (3) Pour into a non-stick pan, add butter, and stir-fry over low heat.
   (4) Stir-fry until the water is dry and you can hold a group.
   (5) Non-stick scraper and spatula are sufficient.
   (6) The delicate, malleable taro paste is fried.

   

2. Fry a non-stick spatula to stop the fire.

   

3. After frying, if you want the color to look better, you can add another 2 grams of purple potato powder and mix well.

   

4. produce

   

5. It is malleable, looks good in color, and has a moderate sweetness.

   

6. If you can't use it all at once, it can be sealed and frozen. Before using it next time, take it out and thaw it in advance and you can use it.

   

7. finished product

   

8. section