Taro comes, taro is good, and then taro sees delicious desserts

        Continuing the previously highly acclaimed introduction of taro cuisine, this issue of "Gourmet Column" presents two delicious desserts. Among them, "Taro Jian Pinglin Tea Fragrance Handmade Cake" combines non sweet taro balls with Pinglin Baozhong tea, and incorporates handmade cookies to present a unique and delicious taste; The second "Sweet Potato Nut Pagoda" combines taro puree with purple sweet potato puree to create a dreamy purple color, paired with the nutty aroma of the tower skin, and finally decorated with Hawaiian beans. Friends and family who have eaten it will all be amazed!

        1、 Yujianpinglin Tea Fragrance Handmade Cake

                [Materials]

        1. taro paste: 300g peeled taro, 75g animal based fresh cream, 50g granulated sugar, 24g salt free cream.

        2. Pinglin Tea Fragrance Handmade Cake: 50g salt free cream, 33g sugar powder, 30g eggs, 12g almond powder, 8g Pinglin Wenshan Baozhong tea (ground for later use), 110g low gluten flour.

        [Equipment]

        Electric pot, oven, upright egg beater, rubber scraper, 2 medium-sized steel pots, clay press (if there is no clay press, a spoon can be used instead), electronic scale, rolling pin, and 15 circular biscuit molds with a diameter of 4.5 cm.

        [Method]

                Taro paste

        1. Steam the sliced taro and press it into a paste using a press.

        2. Boil animal based fresh cream, granulated sugar, and salt free cream over low heat until the cream melts, then pour it into taro paste and mix well. Put it in the refrigerator and refrigerate for 30 minutes.

        3. Divide into 15 portions, each weighing 30g, and knead into a round ball shape.

        Pinglin Tea Fragrance Handmade Cake

        1. Sift the salt free cream and powdered sugar, mix well, then add the eggs in 2 portions and mix well. Finally, mix the almond powder, Wenshan Baozhong tea powder, and sieved low gluten flour well, and let it sit for 20 minutes.

        2. Roll it into a thin circular sheet with a thickness of 0.5g, and then mold it into the shape of a handmade biscuit using a circular biscuit mold (if there is no biscuit mold, you can knead it by hand and flatten it into a circular biscuit shape). Bake at 180 degrees on high heat and 130 degrees on low heat for 25 minutes until the biscuit turns golden yellow. (Due to different brands of ovens, the temperature may vary slightly, and baking time is provided for reference only)

        combination

        Place the taro paste ball on the handmade cake to complete. (The taro paste ball can be eaten alone, but it needs to be refrigerated and stored. The taste period is three days.)

        2、 Potato Nut Pagoda

                [Materials]

        1. Yam puree: 200g peeled taro, 65g peeled purple sweet potato, 65g animal based fresh cream, 45g fine sugar, 20g salt free cream.

        2. Nut tower skin: 50g salt free cream, 34g sugar powder, 32g eggs, 12g almond powder, 113g low gluten flour.

        [Equipment]

        Electric pot, oven, electronic scale, steel basin, slicing knife, egg beater, 8-speed flower mouth, flower squeezing bag, rubber scraper, mud press (if no mud press is available, a spoon can be used instead), and 15 aluminum foil tower molds with a bottom diameter of 3.5 cm.

        [Method]

                Taro paste

        1. Steam the sliced taro and purple sweet potato until cooked, press them into a paste using a clay press, and sieve them for later use. If there is no compactor, a spoon can be used instead.

        2. Boil animal based fresh cream, granulated sugar, and salt free cream over low heat until the cream melts. Pour into mashed potatoes and mix well. Refrigerate in the refrigerator for 30 minutes.

        3. Put the eight foot flower mouth into the squeezing bag, and then put the mashed potatoes into the squeezing bag.

        Nut Tappi

        1. Sift the salt free cream and powdered sugar, mix well, then add the eggs in 2 portions and mix well. Finally, mix the almond powder and sifted low gluten flour together and let it sit for 20 minutes.

        2. Divide into 15 portions, each weighing 15g, press them into an aluminum foil tower mold, and bake at 170 degrees Celsius for 25 minutes until the surface turns golden. (Due to different brands of ovens, the temperature may vary slightly, and baking time is provided for reference only)

        combination

        Squeeze 25g of mashed potatoes onto the nut tower skin and garnish with Hawaiian beans to complete the task.

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