P 1: peel taro, slice it, steam it in a cage, and press it into taro paste ~ Mix taro paste and light cream evenly according to the ratio of 1:2, put it in a pot and stir-fry it over low heat until it becomes thick, and add sugar according to taste until it becomes dough, which is the filling.

P2: The stuffing is divided into 12 balls for later use.

P3: Mix the oil skin and pastry into a smooth dough, cover it with plastic wrap, and stir for 30 minutes. P4: Oil crust dough and pastry dough are divided into 6 kneading rings respectively.

P5: Take a piece of oil skin, flatten it and put it into the cake. P6: Slowly tighten the oil skin and make 5 more copies as usual. In this way, six kinds of cakes were formed. P7: Take a pastry and roll it very long.

P8: Roll it up again, close it, cover it with plastic wrap and wake up for 20 minutes. P 1: Wake up the dough and roll it open.

P2: Roll it up again, this time with your mouth down.

P3: Roll it up in the same way, cover it with plastic wrap and wake up for 20 minutes. P4: Cut from the middle.

P5: Roll up the incision into skin, which is crispy taro skin.

P6: Turn the skin over and wrap the stuffing. P7: Shut your mouth slowly, and it will become crispy taro ~

P8: When everything is ready, put it in a baking tray, preheat the oven to 170 degrees, and fire it for 20-25 minutes. Then look at the oven and see that the snacks start to taste greasy.

After separating the oil, you can see that the layers of the dough open a little, and then slowly dry, like a slightly blooming bud. Baked taro crisp must be handled carefully, and the perfect layered skin will be broken if you are not careful ~