What is the outer layer of gold silk on the outside of the golden silk taro crisp made of?

Golden Silk Taro Crisp: Carefully select natural taro, taro is made of Guangxi handmade Lipu head, handmade, full taro grains can be seen, nutritious, and the choice of health food. Wrapped in the finest shredded bread, it is crispy and pleasant, breaking through the traditional bread crumb outer coating, the color is white, extremely textured, the lines are as thin as hair, and the golden surface after frying hits the taste buds.

The outer layer of gold wire should be maltose.

Shredded bread is also available with maltose.

Taro puree: 1 medium-sized taro, 20 grams of cream or unsalted butter, 20 grams of powdered sugar** Oil skin: 180 grams of all-purpose flour (150 grams of high-gluten flour + 30 grams of corn starch), 50 grams of lard or unsalted butter, 20 grams of powdered sugar, 75 grams of warm water, a little taro paste or taro powder (for coloring, replace with a little food coloring).

Method. Materials (can be made 16):

Taro puree: 1 medium-sized taro, 20 grams of cream or unsalted butter, 20 grams of powdered sugar** Oil skin: 180 grams of all-purpose flour (150 grams of high-gluten flour + 30 grams of corn starch), 50 grams of lard or unsalted butter, 20 grams of powdered sugar, 75 grams of warm water, a little taro paste or taro powder (for coloring, replace with a little food coloring).

Puff pastry: 170 grams of low-gluten flour, 70 grams of lard.

1. Make taro paste.

1. Peel and wash the taro, cut it into small pieces, and steam it for 30 minutes to make it very soft.

2. Take out the steamed taro puree and add 20 grams of cream and 20 grams of powdered sugar while it is hot, and mash it with a spoon for later use (the taro paste made at this time is very fragrant.) ）

Second, make oily skin.

1. Add 50 grams of lard and 20 grams of powdered sugar to 180 grams of all-purpose flour, and pour warm water and noodles a little bit.

2. After the dough is reconciled, add taro paste or taro flour and knead it into a smooth and soft dough, cover with plastic wrap and relax for 30 minutes.

3. Roll out the loose oily skin into long strips, divide it into 8 equal parts, and cover it with a wet towel to prevent it from drying out.

3. Make puff pastry. Add 70 grams of lard to 170 grams of low flour and knead it vigorously to form a smooth and soft dough, which is called puff pastry.

Fourth, make taro crisp.

1. Take 1 part of the oil skin to wrap a part of puff pastry, close it up, then roll it into a cow's tongue shape, roll it up again, and then cover it with plastic wrap and relax for 15 minutes (it must be relaxed before continuing).

2. Repeat the previous action once, that is, flatten the loose roll, then roll it into a cow's tongue shape and roll it up, and then use a knife to cut it into two parts from the middle.

3. Take the cut dough with the incision facing up, flattening, rolling it out, and in turn, wrap it in the prepared taro paste (that is, the back bread taro paste of the incision), and then close the mouth downwards and tidy it up slightly.

4. Preheat the oven at 180 degrees, spread tin foil in the baking tray and then brush with oil, put the finished taro pastry into the baking tray and arrange it, put it in the middle layer of the oven and bake it at 180 degrees for 25-30 minutes.

<>1.Take out the golden silk taro jelly and place it neatly in the air frying basket.

2.Preheat the air fryer in advance, select the "air fry" function, and adjust the temperature to 190 degrees. Preheat the basket and place it in the middle of the oven for 10 minutes.

3.The surface of the taro crisp becomes brown, and the fragrance wafts out.

4.When baking is over, use a food tong to pinch out the golden taro crisp and place it on a plate.