The lazy version of taro paste pie, crispy on the outside and sweet on the inside, 15-minute fast breakfast afternoon tea, toast pattern eating
Taro paste is the favorite of a large number of people, taro paste is generally made with taro as the main ingredient, some recipes will add some purple potatoes, the purpose is to make the color more beautiful, I am using purple potato powder today to adjust the color, if not, you can also use the same amount of purple potatoes to replace a part of the taro to achieve the purpose of adjusting the color, the sweetness of taro is relatively low, taro paste as a dessert filling The sweetness is too low to be delicious, so in order to sweeten, some sugar will be added, and I like to add condensed milk to the taro paste to sweeten, Condensed milk not only has a mellow taste, but also has a strong milky aroma, which is very compatible with the taste of taro, especially when used to make desserts, it is the best choice. The taro pie shared today is a pie crust made of toast slices, plus homemade taro filling, the taste of the toast slices after baking is crispy, and the rich and mellow taro paste filling, how can taro paste control resist it? This method is very simple, if you make and save the filling in advance, you can wrap it up in the morning and make the taro pie, which is especially time-saving, and you will not rush to prepare breakfast.
Ingredients
Cooking Instructions
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To make taro filling, peel and cut the fresh taro into strips and put it in the steamer to steam, and the small pieces of taro are generally steamed for 15 minutes after steaming
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Put the steamed taro, purple potato powder, condensed milk, and milk into a mixer, install the lid, and choose the second gear to be pureed
at high speed, and the function of the milk is to adjust the degree of thinness, and the specific amount can be adjusted according to the actual situation
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If you like to eat delicate taste, you can whip for a longer time, and if you like to have the feeling of taro puree, you can whip it for a while, the beaten taro paste is very viscous, with a strong taro fragrance and milky aroma, fragrant and sweet, especially delicious
, if you don't need to use it at the time, you can seal it and put it in the refrigerator for refrigeration, and use it the next day when you warm it up at room temperature or re-steam it
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Do a good job of taro paste stuffing can be used to wrap taro pie, toast slices cut off the four sides, don't throw, there is still a use in the back, roll out a thin slice with a rolling pin, cut out the pattern on the surface with a sharp knife, wrap the appropriate amount of filling according to your preference, smear the egg yolk liquid around it, play a sticking role, after wrapping, use a fork to compact the surroundings, brush the egg yolk liquid on the surface, sprinkle black sesame seeds and bake it in the oven
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The wrapped taro pie is put into the air, the fryer, the freshly cut toast is also put in and baked for a while until it is crispy and crispy, dipped in condensed milk and eaten in the
air fryer at 160 degrees, baked for about 10 minutes, and the surface is golden and colored
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The toast has a crispy texture
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The taro paste in the middle is sweet and glutinous, which is also too delicious~
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