Taro Pastry, no kneading, a simple way to make
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- In this video, I will show you an easy way to make the taro filling as well as the pastries, simply no kneading, but the layers come out perfectly.
Ingredients: (10 taro pasties)
Taro paste: (I used about half of it)
450g taro
a small purple sweet potato (optional)
60g sweetened condensed milk
30g butter
From this recipe, you will get around 600g taro paste. I used 320g for the pastries.
Water-oil based dough:
100g all-purpose flour
40g lard (can be replaced by butter or vegetable oil)
10g sugar
1g salt
35g water (adjust accordingly)
The dough should be very soft, so adjust the amount of water according to your flour.
Shortening dough:
90g cake flour
40g lard
15g sweet purple potato flour
Preheat the oven to 170C/340F, bake for about 25 minutes.
Cover with alu foil after 10 minutes to prevent the surface coloring.
*** Water-oil based dough must be relaxed until a windowpane test could pass, at least 40 minutes
*** Store the shortening dough at room temperature, do not refrigerate
*** Pastry mooncakes should be eaten while they are hot. When they are cold, return to the oven and bake for a few minutes to make them crispy again.
*** Purple sweet potato is optional in the filling, just for coloring. You could repalced it with purple sweet potato flour or just ignore it.
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#mooncake #pastry #taropastry #puffpastry #pastrymooncake #meatmooncake #meatpastry #porkpastry #pastryrecipe #mooncakerecipe
非常漂亮的千层酥。好看又好吃。谢谢分享。学习了。
我的最爱=芋头，台湾的芋头酥每天必吃！
Shi shi. Simply beautiful. And looks absolutely yummy.😊
好手藝👍👍👍我也會做這種芋頭酥😊你的分享很精彩👍👍👍👍👍👏👏👏👏👏👏👏💐💐💐💐💐💐💐💐💐💐
今天試做了感覺還不錯👍謝謝
This dessert looks good and tasty. 👋👀👍🏻👍🏻🤗🍒🌺😃😄
Great video 👍🤝🥰 thank you for sharing wish you a lot of health and energetic new day 🥰🥰🥰🤝
U r a good teacher👌👍👏
跟著做真的好簡單！
Elinize sağlık arkadaşım
Wonderful cake thank you madam
Beautiful
今天的影片很好 . 愉快的周末🍮🍮👍👍🍡🍡🍔🍔🍲🍲
Beutiful cake delicious😊
🍮🍮 Another awesome upload.~ Your carefully prepared pastry looks so delicious.~ Precious recipe.~ Well done.~
Auccess in everything.~ Nice video.~ 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🙂🙂🐹🐹
看著樣子都覺得好吃
可以請問老師， 油皮和油酥比例要如何調會比較酥， 會有分別嗎？
好美～讚👍
👌👌👌
哇 谢谢
Wow, I like bread. So colorful. Hi I'm Korean. Nice to meet you. It's looks delicious and good recipe. 💥🥰😀😁🥰💥😀💥💥😀💥🥰💥😁😀😀💥😀😁💥
❤❤❤❤
請問我烤時為什麼旁邊低會破裂
Can i use cake flour for the oil dough too? Thks
好漂亮的酥皮。请问饼皮和馅料的比例是多少？
我算了一下，差不多是1：1
請問如果沒有番薯粉？用紫色顏料代替那麼麵粉是否要加多？，
把紫薯粉换成10克面粉吧
👍👍👍♥️♥️♥️
大愚老師～芋泥想加麻糬該怎麼減少芋泥克數，謝謝老師
你看看体积，差不多大能包进去就行了
請問這配方放到隔天皮會軟掉嗎
肯定没有刚烤出来的时候酥，可以吃之前放烤箱稍微烤一会儿
@@YuCuisine 謝謝老師！
老师, 我想询问, 一颗大约多少克?
我算了一下，皮跟馅大概是1：1，一个60-65克
可以用椰子油嗎？
可以的
请问没有猪油，那用什么油可代替@？
无水黄油
你好~想請教一下~我捲出來的層次很多~但不明顯是什麼原因呢??感覺就混在一起-.-@@
可能室溫高而混酥了，不要用無鹽黃油或植物油，用無水黃油或豬油效果會更好。PS:把無鹽黄油加熱，蒸發掉水份，就是無水黄油了~加油！
请问这个饼皮是酥脆的吗？
酥但是不脆
@@YuCuisine感谢回复！请问可以包好了冰冻隔天才放烤箱烤吗？
這個餡料沒炒過的話會不會月餅存放時間較短呢？
存放时间跟糖和油的量关系更大，低糖油的都不耐放，最好冷藏或冷冻
@@YuCuisine 謝謝你 那麼有辦法解決外皮存放後變軟的問題嗎？ 因為去年做過一次 但放進密封盒或真空袋後隔一兩天就不酥了
@@victoriaf6141 回炉稍微烤几分钟
@@YuCuisine 原來這樣就可以解決！ 謝謝你🙏
請問如果沒紫薯粉！用紫色顏料，是否要加多一點麵粉？
老師您好
請問老師，紫薯與紫心帝國一樣嗎？
對不起，老師，這是一個很笨的問題，請老師原諒，謝謝老師
紫薯是紫色的红薯，我觉得就是你说的紫心地瓜😄
@@YuCuisine
謝謝您，老師，我了解了
哇那麼麻煩眞的很不容易
I think you need to Google the term kneading...
😂😂😂
KARD???!!!! Who cooks with lard/pig fat anymore? What's the point of using taro and purple sweet potatoes then adding lard to the recipe?
Lard is essential to give this recipe its taste and look. This is not a super healthy desert (healthy and desert usually don't go hand in hand LOL).
Can you please tell me what Taro is called as in India