The taro roll is a simple recipe for tricks

Hello, the white taro is shredded, then the water is removed with salt, it is fried and placed in that crepe, and it is good to pick it up.

The method of taro rolls is simple, and the taro must be mushy and mushy and ripe, so that he can be rolled into the rolls.

The method of taro turning is simple and the trick of how to do it. The simple recipe for the one-turn recipe is to clean the taro, peel it, cook it, and then mix it to your taste.

Taro rolls for recipes and tricks. First, make the taro into flour. Then add the water. Taro flour and form a dough shape. Then roll it out into a thin crust. Add some vegetables to it and fry it.

Ingredients: fresh taro, chopped pepper paste, sugar, coriander, light soy sauce, cooking oil.

Method, 1: Wash the taro first, without peeling, and cook it in a pot under cold water for 10 minutes.

2: Remove the boiled taro, peel and cut into evenly sized pieces, set aside.

3) Pour light soy sauce into a bowl, add sugar and stir well, pour in the taro and stir well, so that each piece of taro is covered with soy sauce sauce.

4: Place the taro in a slightly deeper dish, pour a thin layer of chopped pepper sauce on top, and steam for 10 minutes.

5: Sprinkle with minced garlic and chives, and drizzle with a little hot oil.

It's best to put some meat and water on this thing, put it on and then make some light soy sauce with peppercorns, and put it on the dark soy sauce to make it very delicious.

Almost everyone has eaten the fragrant taro rolls, and they have eaten it once and still want to eat it, but the food bought outside is not enjoyable after all, the powder is glutinous, and the sweet taste is always rippling in the heart, the heart is not as good as action, now come and make it yourself. The following is how to make taro rolls to share with you!

1. The taro is steamed, the chopsticks can pierce it, press it into a puree, add an appropriate amount of sugar, an appropriate amount of light cream, an appropriate amount of milk, and stir into a puree.

2. Cut off the edges of the bread and flatten it with a rolling pin, trying to flatten it as much as possible.

3. Spread the taro puree on the bread and roll it into a cylinder.

Fourth, beat an egg mixture.

5. Dip the two ends of the rolled taro paste roll in the egg mixture, and then dip it in sesame seeds.

6. Burn the oil to 80% heat.

7. Put in the taro paste roll and fry it until golden brown.

8. Eat out of the pot.

1. Mix the egg yolks, 15g caster sugar and milk, stir well until the sugar melts.

2. Add corn oil and stir until fully emulsified.

3. Sift in the low-gluten flour.

4. Pump well with a whisk, and do not over-stir.

5. Beat the egg whites at medium and low speed until there are many large bubbles, add about 1 3 caster sugar, and continue to whip.

6. Beat until the volume becomes larger, the bubble is very fine, and then add 1 3 caster sugar.

7. Whip until lines appear, add the remaining caster sugar.

8. Whip at low speed until wet foaming.

9. Take 1 3 egg whites to the egg yolk and quickly stir evenly.

10. Pour the mixed egg yolk back into the egg white, quickly stir and mix evenly.

11. Pour it into a square dish covered with oilcloth and shake out large bubbles. Heat at 160 degrees for about 25 minutes. After baking, take it out and shake it off to shake off the heat. If you want to roll a cake roll, don't turn it upside down.

12. Add condensed milk to the steamed taro, or add a small amount of maltose and mix well.

13. Roll face down and smear with taro paste.

14. The taro paste without purple potato powder is actually this color. At the beginning, the taro mud is smeared with a small hill, and it looks better when rolled out.

15. Roll it up while it's hot.

Recipe name: Taro rolls.

First, the amount of materials.

Ingredients: 350g taro and 250g wonton wrapper

Seasoning: 100g of Yuanzhen sugar and 2g of sesame seeds

Second, the specific approach.

1. Wash the taro and cook it with water.

2. Stir-fry the black sesame seeds over low heat.

3. Peel the taro, heat the oil in the pot, put down the taro, put some water, and crush it with a spatula while frying.

4. Put 100 grams of sugar, stir well, form taro filling, and set aside.

5. Spread out the wonton wrapper, sprinkle a layer of black sesame seeds, and put a spoon of taro filling.

6. Roll it horizontally, pinch the edge skin, and rectangle it.

7. Put 500 grams of oil in a pot, heat for 6 minutes, put down the taro rolls, and fry over medium heat until golden brown on both sides.

Tips: 1. Taro is the best produced in Lipu, because it is a little more "powdery", the color is bright, and the pattern is relatively clear.

2. After the taro rolls are fried, put them on a dish with paper towels to absorb excess oil and avoid the leached oil from soaking the crispy wonton skin.

1. Peel and slice the taro.

2. Steam the taro slices in a steamer.

3. Take it out and let it cool a little and then put it in a special bag and press it into a puree. 4. Add sugar and mix well for later use.

5. Put the toast slices in the steamer and use the residual heat to smoke softly.

6. After taking it out, cut off the corners with a knife and flatten it with a rolling pin.

7. Roll the taro paste into round strips and place it on the toast slices.

8. Roll it up, smear the water starch at the interface, dip a little water starch at both ends, and then dip it with sesame seeds.

9. Make some taro rolls.

10. Put the oil on the fire in the pot and boil it until it is 4 hot, fry the taro rolls until golden brown, and pour the oil on the plate.

Ingredients: taro, coconut water, condensed milk if you don't have it, sago.

Method: 1 Cut the taro into small pieces, the size of the sugar cube (too big to cook thoroughly). Slice first, then cut into small pieces. If the taro is large, only half of it can be used.

If you have a pot at home, you can heat the pot first, put in oil and a small piece of ginger, then pour in the taro pieces, fry a few times, stir-fry until fragrant, and turn off the heat. I thought it would be weird to put oil and ginger in the sugar water. But the taro sago that is boiled that way will be more fragrant.

As for ginger, it seems to have the effect of dispelling wind. This step can be done or not, but it turns out that if you do this step more, the sago dew will be really delicious. Moreover, adding ginger and oil will not make the sugar water greasy

2Use a bowl to hold a small bowl of sago (be careful not to overdo it, because sago will swell and become a lot when cooked.) Moreover, usually taro sago is more taro). Some people will soak the sago first, but it is not allowed - once the sago is soaked, it will fall apart.

Boil a small pot of boiling water, and while the water is boiling, pour in the sago. Stir constantly during the cooking process, and it doesn't matter if the sago is a little cloudy at first. Until the small white dot in the middle of the sago slowly becomes transparent (at that time, the whole sago becomes round and transparent), turn off the heat, cover and bake for a while.

3. Over-cold river (the so-called over-cold river is to pass over cold water to make the too viscous sago a little drier). After this process, the sago becomes crystal clear and full. Then the sago is already cooked.

4 Boil the water again, put in the taro, change the heat to low heat, cook until the taro becomes soft and rotten, put in the sago, and an appropriate amount of sugar (it can be brown sugar, rock sugar, white sugar, but not too much, because coconut milk or condensed milk is sweet). Until the taro and sago are combined, add the coconut syrup or condensed milk. Remove from heat.

It's such a simple copy, you use a noodle net outside, and there is a kind of bread that you use. It is to steam the taro thoroughly, then stir it, don't add water, and then add sugar. Mixed.

Put the dough net on the steam for a few seconds and it will soften, get the taro paste in it and wrap it, heat oil in the pan, fry it, and the dough net will be hard. Don't get too hot about the oil. It's better to buy the kind of packaging bag taro, which is easier to rake.

Ingredient main

162 grams of eggs 200 grams of taro for 3 people.

Excipients others

60 grams of cake flour.

Preparation of taro cake rolls.

Step 1

Step 1

Wash the taro and steam for about 20 minutes.

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Then let it cool, peel it, and take the corresponding amount (250 grams for 4 eggs, 200 grams for 3 eggs) <>

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Then puree the taro.

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Add powdered sugar. <>

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Add the softened butter.

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Stir into a puree with a whisk and refrigerate in the refrigerator for later use.

Step 1

Place the whole eggs in a small saucepan with warm water.

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Add the sugar.

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Send it until you can write eight characters without disappearing.

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Then sift the cake flour.

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Add the flour to the egg batter in portions.

Step by step

Mix well. <>

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Add lukewarm milk and mix well.

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Add the butter that turns into a liquid bishi.

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Mix well. Step 1

Pour onto a baking sheet lined with oiled paper.

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Preheat the oven at 180 degrees, medium and bake for about 15 minutes.

Step 1

After taking it out and letting it cool, remove the oil paper underneath and spread the taro filling on the surface of the cake.

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Then roll it up with oiled paper.

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Refrigerate for about 30 minutes, then remove the slices and serve.

<> material. 65 grams of egg yolk (4 pieces), 80 grams of cake flour, 50 ml of fresh milk, 15 ml of olive oil, 170 grams of egg whites (5 pieces).

65 grams of caster sugar, appropriate amount of taro filling.

Method. Beat the egg yolks with fresh milk and olive oil.

Sift in the cake flour and mix gently.

First, the egg whites are coarsely bubbled, and the caster sugar is added to the egg whites in two separate parts (the egg whites must be iced).

Beat into a meringue with an upright end (dry foam).

Dig 1 3 portions of meringue and mix it into the batter, use a rubber bracket to flip and circle along the edge of the basin and stir well, then pour the mixed batter into the remaining meringue, and use a rubber bracket to flip it from bottom to top to mix well.

Pour the batter into a baking sheet lined with baking paper and smooth out with a bracket. Before entering the oven, tap a few times on the table to knock out large bubbles, put it in the oven that has been preheated to 170 degrees Celsius and bake for 13-15 minutes.

After baking, move to the table, tear the baking paper next to it to dissipate heat and let it cool, turn the cake over after it has completely cooled, tear the baking paper at the bottom, and pad the torn baking paper at the bottom, and cut 3-4 lines with a knife at the beginning of the cake rolling.

Spread an appropriate amount of taro filling evenly on the surface of the cake, roll up the whole cake, and put the egg Wang Lu cake in a plastic bag with the mouth down to call Lingyou, put it in the refrigerator for 2-3 hours, and then take it out and slice it after it is set.

Wait until the shape is set before taking out the slices.

Method. First, put the baking mold on the baking paper, cut the four corners of the baking paper, and set aside. First, steam the taro, mix the sugar with the whipped cream and cream while it is hot, and let it cool for later use.

Beat the egg yolk with sugar until the color becomes lighter, add oil, milk, taro puree, salt, low-gluten flour (to be sieved), mix evenly, preheat the oven to 180 degrees egg white, beat until foaming, add sugar three times until wet and close to dry foam, add egg yolk paste in three times and mix evenly, mix from the bottom to the top along the side of the pot, pour the egg yolk paste back into the egg white paste for the last time, mix more evenly, and gently mix and search. Put in the oven and bake at 170 degrees for 25 minutes.

The cake body is cool, the surface is dry and not sticky, the world has already prepared another piece of baking paper to put on the top and scatter it, turn the whole upside down and turn the bottom up, tear off the paper at the bottom, and then turn it back in the same way and put it completely cool. After baking, let the surface cool until it is dry and not sticky, you can put a piece of baking paper on top first, turn the whole upside down with the bottom facing up, tear off the bottom paper, and use the same method to turn it back and put it until it is completely cool. On the cake body on your side, you can add taro puree with a knife without cutting it off.

Spread it neatly, roll it up, seal it up and put it in the refrigerator to set.

Ingredients: 500g taro cake

Excipient oil: 2 lettuce leaves.

Step 1This is a ready-made taro cake bought back by Kuanqing.

2.Cut the taro cake into slices of about 1 cm, and don't cut it too thinly, because it is a cake made of taro, and it will rot and not form if you cut it thinly.

3.Cut the taro cake and put it on a plate for later use.

4.Put oil in the pan, because it's going to be fried, so it's more than twice as much oil as I have now.

5.Heat the oil pan, put the taro cake in when the oil temperature is 80% hot, fry on high heat for one minute, turn to medium-low heat when the oil is completely hot, and fry on one side until golden brown and then turn over the other side to fry.

6.Fry on both sides until golden brown and put on a plate to control the oil.

7.Put two lettuce leaves on the bottom of the plate, put the fried taro cake on a round and clattering table, and pour some sweet and spicy sauce from Xiamen in a small bowl to eat.

Ingredients 2 pieces of tofu skin 2 taro (about 2 kg after peeling) 4 chicken old hidden eggs (2 per kilogram of taro) salt a little peanut a little slag chain condiment essence one pack of taro curling method taro peeling, rubbing silk, such as containing Sun condiment essence. Salt in the air. Four eggs.

Mix well by hand. Two tofu skins. The tofu skin is divided into four equal portions.

Wash the taro and steam for about 20 minutes.

Then let it cool, peel it, and take the corresponding amount (250 grams for 4 eggs, 200 grams for 3 eggs) <>

Then puree the taro. Add powdered sugar.

<> material. Ingredients: Taro.

Seasoning: cooking oil, salt, hot sauce.

Method. 1. Heat the oil in the pan, and after the oil is hot, put the peeled taro into the pan and fry it slightly.

2. Wait until the surface of the small taro is slightly browned, then add water, be careful of oil splashing to prevent Jingchun from burning your hands, the amount of water is not over the small taro, add an appropriate amount of salt.

3. After the water boils, turn the heat to medium setting, cover the pot and simmer, and make a noise until the water is dry and the taro is cooked, then add the hot sauce and stir evenly.