Ingredients

Guangxi Lipu taro (filling) 350 grams (peeled and weighed)

Light cream (filling) 100 grams

Original condensed milk (filling) 135g

Butter 30g

Plain flour (water-oil skin) 150g

White sugar (water-oil skin) 15 grams

Water (water-oil crust) 60 grams

Butter (water-oil crust) 55 grams

Cake flour

Cake flour (bread pastry) skin) 107g

Butter (pastry) 75g

Purple sweet potato (pastry) 20g

How to make taro cake

Peel and wash the taro, steam it in a pressure cooker for 10 minutes, then cut it with chopsticks to indicate it's done. Purple sweet potatoes are steamed and peeled.

Let the taro cool and press it into a puree. Add the condensed milk in small amounts and several times, mix well and then add more. Do not add it all at once. When it becomes thick, it means that the taro has absorbed the condensed milk.

Heat a non-stick pan over low heat and slowly heat it. When it feels hot, add the mashed taro and stir-fry. Add the light cream in three batches and stir evenly with a rubber spatula. Add the butter three more times, allowing the butter and taro paste to be completely absorbed.

It will be sticky at first, then stir it into a ball and it’s ready to be taken out of the pan.

Next, make the water-oil dough. Mix all the ingredients and knead until a small transparent film can be pulled out. (When adding water, try to add water little by little to avoid adding too much and the dough will not take shape.) Cover the dough with plastic wrap and let it rest. Send for about ten minutes.

Mix the pastry ingredients evenly and knead into a ball, roll into 9 small balls of the same weight, and cover with plastic wrap.

The watery and oily skins are also divided into 9 parts of the same weight, rounded into small balls, and left to rise.

Press the dough into a flat shape, roll it into a round shape, wrap it in the puff pastry, and wrap it little by little with the tiger's mouth to close it down. Wrap the other 8 pieces in this way.

Sprinkle thin flour on the panel to prevent sticking, flatten the wrapped water-oil dough and roll it into an oval. Gently roll it up from top to bottom, cover with plastic wrap and let rise for fifteen minutes.

With the seam facing up, press it flat, roll it into a rectangular shape, roll it up from top to bottom, roll as much as possible so that the layers are distinct, place the seam down, cover with plastic wrap and let it rest for fifteen minutes.

Cut the risen dough in half in the middle, with the cut side facing up, flatten it, stick some flour on the bottom, and roll it into a thin sheet from the middle to the edge. Do not compact it, as it will affect the shortening.

Shape the cooled taro filling into small balls of the same size, then wrap them in the dough and pinch tightly. For a better look, you can peel off the excess dough.

Place it with the seam facing down, with the palms of your hands facing each other, and try to keep the white part on top, so that it will look nice and layered when baked.

After wrapping, cover with plastic wrap to prevent the skin from drying out. Preheat the oven to 180 degrees, place the baking sheet in the middle of the oven, and bake for 25 minutes.

Be sure to stand in front of the oven and observe during the last few minutes of baking. Turn off the heat when the puff pastry is layered.

Eat it while hot and it will be crispy on the outside and glutinous on the inside. Let it cool and then seal it in the crisper. Eating it cold will give you a different taste. Although the cakes are not divided into layers to look good, I make them at home without any additives, so my family can eat them with confidence.