Taro Pastry, no kneading, a simple way to make
159 هزار بار بازدید -
2 سال پیش
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In this video, I will
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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Facebook page: Facebook: YuCuisine2020
Instagram: Instagram: yucuisine7
#mooncake #pastry #taropastry #puffpastry #pastrymooncake #meatmooncake #meatpastry #porkpastry #pastryrecipe #mooncakerecipe
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.
Crispy Pastry Mooncakes Crispy Pastry Mooncakes, no knead, so...
Rice Mooncake No baking, No steaming, Non dairy, t...
Goleen Moon Pastry Golden Moon Pastry, Taiwanese Mung Be...
Classical Mooncake, Cantonese style Classical Mooncake, Cantonese style 【...
Pastry mooncake with pork filling Pastry mooncake with pork filling 【4K...
Snowy Mooncakes Snowy Mooncakes
Momoyama Mooncake with Matcha Red Bean Filling Momoyama Mooncake with Matcha Red Bea...
Homemade Mung Bean Cake Homemade Mung Bean Cake 【4K+CC sub】
How to make White Bean Paste How to make White Bean Paste
How to make and preserve Red Bean Paste How to make and preserve Red Bean Pas...
Facebook page: Facebook: YuCuisine2020
Instagram: Instagram: yucuisine7
#mooncake #pastry #taropastry #puffpastry #pastrymooncake #meatmooncake #meatpastry #porkpastry #pastryrecipe #mooncakerecipe
2 سال پیش
در تاریخ 1401/05/27 منتشر شده
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