• Ingredients: taro pastry
Big taro(take 1200 grams of after steamed) 0:18,
White granular sugar 150 grams(the taro pastry will be a bit sweet) 0:43,
Butter 100 grams 0:50,
Powdered milk 100 grams 0:58,
Water-oil dough: all-purpose flour 400 grams, water 220 grams, butter 40 grams 1:20,
Pastry: all-purpos eflour 400 grams, lard 200 grams(reduce the amount if you use liquid oil, just enough to make sure the ingredient can coagulate) 2:02,
We can make 32 pastries with all the ingredients above.
• Baking temeprature(80-liter oven): preheat the oven at 180 degrees for top heat and bottom heat. Put the raw pastries on the middle rack and bake them for about 20 mins. A smaller oven usually provide more heat, so we suggest reducing the temperature by 5 degrees for every 10-liter reduction in oven capacity.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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