Posted by: Jonjon | July 20, 2009

Asian – Taro Filling Taro Paste 9/10



http://hompy.netvigator.com/main/page/kin4430/20071111?catname=%2F%E4%B8%AD%E5%BC%8F%E9%BB%9E%E5%BF%83#%E7%8B%80%E5%85%83%E5%B7%A1%E6%8C%89%E5%90%88%E6%A1%83%E9%85%A5

Conclusion

Suprisingly, this was even better after a bit of butter was added. The taro filling by itself tasted very nice, but I guess a bit less butter could be used, like only using 70%.

58% taro, 4% corn flour, 4% milk powder, 14% sugar, 16% coconut milk

芋泥酥 (大約18)

水皮材料:

低筋麵粉 200 g

糖粉 30 g

白油 30 g

冰水 70-80 ml

油皮材料:

低筋麵粉 180 g

白油 100 g

紫色素 數滴

餡料:

芋頭360 g,去皮、切片,蒸熟後馬上壓成芋泥, 180g

拌入粟粉30g 15g

奶粉34g 17g

砂糖90 g 45g

椰汁100 g 拌勻,蒸15分鐘, 50g

拌牛油45g 22g—-Use only 70%

搓勻,分成18份。

製法:

水皮料的乾料拌勻,加入水搓成團,靜置15分鐘,

油皮料搓至軟滑,分成兩份,搓成團,

將半份水皮染上紫色 (如圖1)

分別將兩色水皮各包入油皮,用麵掍擀長,用手將皮摺第一次(三摺叠) (如圖2-4) 將皮酥口向前,擀長再摺第二次(三摺疊) 擀成長方形

將兩色酥皮疊起,中間洒水黏好,四面切整齊卷成條狀(如圖6),分切18(如圖7),每份分別包入餡料,封口向下(如圖8),排在焗盆上,放入已預熱的焗爐內,以180C 焗約20分鐘或炸熟,但不需變太深色,取出待涼。

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