Soft-skinned taro cake

Cooking Instructions

1. Mix flour, purple sweet potato flour, sugar, yeast, baking powder

   

2. Add an appropriate amount of water and stir into a dough

   

3. Add the oil

   

4. Knead into a smooth dough

   

5. Let stand for 20 to 30 minutes

   

6. Steamed taro and purple sweet potato, add condensed milk, sugar, milk powder, milk

   

7. Whip the blender finely

   

8. Put it in a piping bag, which can be frozen to make it more solidified

   

9. Cut the proofed dough into 8 equal portions and knead it round

   

10. Take a small dough and roll it out into a pancake

    

11. Squeeze in an appropriate amount of taro filling

    

12. Wrap it up, tighten it and press it downwards gently

    

13. Place in a pot, cover and let stand for 20 minutes

    

14. Turn on low heat and fry until one side is set, then turn over

    

15. Continue to fry for a while

    

16. You can add some water, cover the pot and simmer until the water is dry

    

17. Fry and serve

    

18. Remove from pan and serve

    

19. The skin is thin and the filling is large, and it is delicious to eat~