Taro mashed recipe

Ingredients

  • Taro 260g
  • 80g purple potato
  • 1 egg
  • 200g low-gluten flour
  • 100g butter
  • 40g sugar
  • black sesame
  • egg yolk

Instructions

  1. Peel and dice purple potato and taro, and set aside. You can change the filling as you like. Any apples, pineapples, oranges, and sweet potatoes will do.

  2. Steam the treated purple potato and taro for 15 minutes, then take them out. Add 10 grams of sugar and mash until smooth. The sugar is added to enhance the taste, and it is ok for a tiny month-old baby without adding sugar.

  3. Put the purple potato taro puree into a piping or thick fresh-keeping bag, and cut out a small hole for use.

  4. After the filling is completed, let's make the outer meringue. Crack the eggs into a bowl and whisk.

  5. Add 30 grams of powdered sugar to the softened butter at room temperature, and stir well so that the butter will not splash around when beaten with a mixer. Butter I recommend choosing unsalted animal butter. It will be healthier for babies to eat. If you don't have butter, you can replace it with unflavored vegetable oil, but it won't be as fragrant. If you feel that it takes a long time to soften the butter at room temperature, you can do it in a hurry and heat it in the microwave for 20 seconds.

  6. Beat the butter with a whisk until the butter is fluffy and lighter in color.

  7. Add 1/2 of the egg mixture to the butter, and beat again until fully incorporated.

  8. Pour the remaining egg mixture into the bowl and beat until fully incorporated.

  9. Add low-gluten flour and mix all the ingredients evenly.

  10. Continue to knead until a smooth dough is formed.

  11. Cut the dough in half, roll each into strips, and flatten.

  12. Roll the long noodles into strips. Pay attention to the width here. You can squeeze some taro paste to try it out to avoid the situation that it cannot be closed later.

  13. Squeeze the taro paste into the dough, fold the two sides in half, and pinch the joint. If you are too lazy to make this meringue, you can directly grab the cake with your hands. Instead, it is also delicious.

  14. Gently rub it evenly and cut it into pieces. When kneading, you must pay attention, not too hard, so as not to break the dough.

  15. Punch down the cut taro paste and put it into the baking pan.

  16. Preheat the oven in advance, put the baking tray into the oven, and bake at 180 degrees for 20 minutes. *Pay more attention to the coloring when baking. After all, different ovens are not the same, so that you can manage the baking time flexibly.

  17. After baking, take it out and put it on a plate.

Nutritional benefits of taro

Taro is sweet and spicy in nature, neutral in nature, has little poison, and returns to the intestines and stomach meridians; it has the functions of benefiting the stomach, widening the intestines, laxative, detoxifying, invigorating the liver and kidney, reducing swelling and relieving pain, invigorating the stomach and strengthening the spleen, dispersing knots, and regulating the qi in the middle. , reducing phlegm, adding essence and healthy marrow, etc.; Indicating lumps, phlegm nucleus, scrofula, constipation and other diseases.

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