How to make the head cake, fast !!!!!!!! I m in a hurry!!!!

Taro cake. Ingredients: taro, flour, cornstarch, sugar, butter, milk biscuits, etc.

Production process: 1. Peel and wash the taro and change the knife (remember to wear gloves, otherwise your hands will itch) and heat and steam in the microwave.

2. Take out the heat and grind it into a puree, add a small piece of butter to melt it, and add an appropriate amount of sugar.

according to your taste) and evenly.

3. Sandwich the flavored taro puree with two milk biscuits and wrap a layer of batter on the outside.

The batter is made from flour and cornstarch in a ratio of 2:1 with a little baking powder and an appropriate amount of water).

4. Boil the oil until it is 6 7 hot, put the battered taro cake into the pot and fry it until golden brown.

5. Drain the oil, put it on the blotting paper to absorb the excess oil, and put it on a plate. OK

Taro pumpkin pie , the first time I tried to make taro pumpkin pie, it was not bad!

Ingredients: 1 taro.

Pumpkin 800g

Condensed milk to personal taste.

Honey to personal taste.

Glutinous rice flour is added according to the time situation.

Preparation of taro pumpkin pie.

1. Peel the pumpkin.

2. Cut into cubes. 3Wash and peel the taro.

4. Cut into cubes. 5. Boil the pumpkin, mash it into a puree, add honey and stir according to personal taste6 After the taro is cooked, pound it into taro puree, add condensed milk and stir.

7 taro puree. 8. Sift the glutinous rice flour into the pumpkin puree until it is not sticky, during which the powder should be continuously added.9 After adding the taro puree to the dough, it can be flattened.

10Add a little oil to the non-sticky pastry, put in the dough cake, and then 11 taro pumpkin pie is completed.

Preparation of flour taro bread.

1.Mix all the dough ingredients well and knead by hand for 15-20 minutes until you can pull out a beautiful film.

2.Ferment in a confined and humid space for about 1 hour until it doubles in size.

3.Take advantage of the dough fermentation to make taro paste, cut the taro into small pieces, put a glass of water in the outer pot of the electric pot, steam until it jumps up, mix in the caster sugar and cream while it is hot, stir into a puree, if you feel too dry, add a little fresh milk, until it is smooth and stirred.

4.After dividing the dough fermented in step 2 into eight equal parts, it is rounded and the middle ferments for 15 minutes.

5.After rolling out the dough, put the taro paste prepared in step 3 in the middle.

6.Use a dough cutter to cut out the edges of the dough and cover it one by one like braids.

7.Put the dough on a baking tray and let it rise for 1 hour, remember to cover it with a damp cloth or put it in a confined space so that the dough does not crust, and brush the surface with egg wash before entering the oven.

8.Bake in a preheated oven at 180 degrees for 12-15 minutes.

<> ingredients (make about 8 small cakes):

100 g cornmeal.

100 g whole wheat all-purpose flour.

2 g dry yeast.

110 g or so of warm water.

Slowly add the water to the flour pile, stir with chopsticks, and when there is no dry powder, take it out and knead it into a smooth dough.

Place the dough in a greased basin and cover with plastic wrap to rise once until twice the size.

Take it out and divide it into 8 equal parts, roll it out into a circle with a thickness in the middle and a thin circle around it, wrap it with taro filling, and pinch it tightly to tighten the circle.

Allow intermediate fermentation for about 15 minutes.

Heat the oil in a pan and bake the tortillas over medium-low heat until golden brown on both sides and cooked through in the middle.

Eat two for breakfast, add a glass of milk and an egg, which is full and nutritious. It's just that this is only enough for me and Brother Rabbit to eat two meals, and I don't think it's ...... cost-effective

Material. 2 taro.

About 100g of flour.

Eggs laugh at two.

Green onion 1 large section.

Salt to taste Recipe socks remain.

1.Shredded taro and steamed (about 5 minutes) or in the microwave (with lid) on medium-high heat for 3 minutes3. Add eggs to flour, add an appropriate amount of water and salt, and stir well3Add chopped green onions and stir to combine.

4.Add shredded taro and stir well.

5.Pour a little oil into the pot and pour in the batter, turn to low heat and cover the pot and simmer for 1 minute, turn over low heat and cover the pot and simmer for 1 minute, and fry until golden brown on both sides.

Ingredients: 500 grams of taro.

Excipients: 2 teaspoons of white sugar, 50g of starch

Steps to prepare fried taro cakes.

1.Peel the taro, slice it and place it in a bowl.

2.Steam in a steamer over high heat for 30 minutes until cooked.

3.After that, put the taro on the cutting board, press it into a puree with the back of a knife, add flour and white sugar, mix well, and knead it into a ball-shaped shape of about the same size by hand.

4.Flatten the meatballs with your hands, when the oil in the pan is 50% hot, put the cakes in, fry on medium-low heat, fry for about 1 minute on one side, turn over and fry on the other side.

5.After frying, put it in the kitchen red, absorb the oil and serve!

The main ingredient is taro.

200g bacon 2 slices.

Cooked corn kernels bai

60g cooked peas.

60g appropriate amount of excipient oil.

Salt to taste pepper.

Egg wash to taste. Flour to taste.

Appropriate amount of bread chaff.

Milk to taste. Appropriate steps.

1.Peel the taro dao and cut it into small pieces, put it in the steamer and steam it until it is soft 2Puree with a spoon.

3.Cut the bacon into cubes, prepare the corn kernels, peas.

4.Fry the bacon in a pan with a little oil.

5.Add corn and peas and stir-fry for a while, stir-fry dry and turn off the heat.

6.Put in the taro puree, add salt and pepper and mix well, if it is too dry, put some milk 7Prepare the flour, egg mixture, breadcrumbs.

8.Make the taro puree into a small cake shape.

9.Coat with flour, egg mixture, and breadcrumbs in turn.

10.Spread the air fryer with tin foil, put in the small cakes, fry at 180 degrees for 10 minutes, and then turn over and fry for about 6 minutes, golden brown on both sides.

Tip: Choose the kind of taro that is easy to soften. If the cake is too sticky, the surface should be slightly floured when shaping.

You can make taro cakes, boil and peel them, then puree them, add flour and knead them together to make taro cakes.

Taro can be used to make taro cakes, first of all, the taro is steamed, then put a little egg, and baked in a pot to make sweet and delicious taro cakes.

Can small taro be made into taro cakes, and how to make them delicious? Steamed and kneaded with flour or glutinous rice flour.

Wash the prepared fresh taro with water, remove the skin, and then wash it with water, cut it into slices with a knife after removing the water, and put it in a bowl for later use.

Put the taro into the steamer and steam it for half an hour, take it out after it is fully cooked, cool it down, then press it into a puree with a knife, collect it and add flour, starch and sugar and other materials, mix it thoroughly, and make it into a ball-sized ball.

Put oil in the pan, heat it up and flatten the taro dough with your hands to make it look like a cake, fry it in the oil pan, and after frying for more than a minute, its surface can become golden brown, then turn the taro cake over, and after both sides are fried, you can take it out and put it on the plate and eat it directly.

Small taro can also be made into taro cakes, and small taro is also relatively powdery, so the encounter made should be more delicious than fragrant and powdery.

Can small taro be made into taro cakes, of course you can, big taro and small taro can be made.

Hello! Small taro can be used to make taro cakes! The specific steps are the same as making other cakes, except that they are replaced with small taro.

1. Clean the small taro 2, put it in the steamer 3, steam it for half an hour 4, steam it 5, peel it 6, pour in the sugar 7, and the amount of sugar depends on the person.

How to make taro simple and delicious.

Taro grows ugly and cheap, but it has the effect of cleaning teeth to prevent caries and protect teeth. It's still important to eat it once in a while. But how can you make taro simple and delicious?

Follow me! I remember that when my son ate the taro I cooked when he was a child, he couldn't help but sing: "Only mothers are good in the world, and mothers are like Kuaibao... You would say blow it; Haha, I don't blow it.

Tools Raw materials.

Taro (half).

Method steps.

1 11 Step by Step Reading.

Prepare the ingredients (bought two, cook one first).

Peel (buy the quality is not good, cut a little more).

Wash well and cut into strips (try to cut small strips).

Chili pepper (put to your own taste).

Heat the pot and pour in the taro.

Stir-fry (sauté for 2 minutes).

When the water is dry, add water and stir-fry again.

Add water, cover the surface of the taro, add salt, turn on the heat and simmer for a few minutes.

Serve on a plate. Steam in a steamer. (The beauty of my taro is here).

Steam for 30 minutes. (You can also use a pressure cooker to simmer for 20 minutes).

Remove from the pan.