TARO CAKE RECIPE DESSERT RECIPES

Steps:

• Wash and rehydrate the dried shrimp. In a bowl, wash the shrimp in warm water for a few seconds and drain the bowl. Pour hot water into the bowl, and let the shrimp rehydrate for 5-10 minutes. The shrimp should be soft and tender to the touch when rehydrated.
• Chop our lap cheung, ginger, garlic, green onion. For the lap cheung, cut off a few coin-sized slices as garnish for later, and cut the rest into small pieces. Mince the ginger and garlic, and chop the green onion into small pieces. When the dried shrimp is fully rehydrated, chop the shrimp into very fine pieces.
• Precautions: wear food-safe gloves and place a hand towel underneath our cutting board.
• Set the stove to its highest heat setting, and heat the wok for 3-5 minutes as we prepare our regular ice flour. Using a food scale, weigh out the rice flour into a bowl, add water, and mix together for 30-60 seconds.
• After the wok is hot enough (you should see it releasing a tiny amount of smoke), add vegetable oil and mix it around the surface of the wok.
• Before we add the taro, start boiling water - enough water for the taro + enough water to minimally submerge the plate in the wok as it sits on top of the steamer rack.
• Add salt, sugar, chicken bouillon, and oyster sauce to the wok, and stir it around for another minute.
• Pour the boiled water into the wok, stir for a few seconds, and cover the wok until it starts boiling again (about 2-3 minutes.)
• Coat the plate that you'll be using with a little bit of vegetable oil. This is so that when we're done cooking, the taro cake won't stick to the plate.
• When boiling, uncover the wok. Sample the taste of your taro, and adjust if necessary. Stir the flour mixture for a few seconds and pour it into the wok, as well as sesame oil. Stir the wok around for about 90 seconds, so that the flour and taro are evenly mixed together.
• Scoop out the taro cake mixture into the plate you oiled earlier, and smooth out the surface of the cake so it's flat. Wash the wok before we start steaming.
• Place a steamer rack in the wok, and add enough boiling water to the wok so that when the plate sits on top of the rack, the water is just touching the bottom of the plate.
• Once the 20-25 minutes is up, let's uncover the wok. To check if the taro cake is ready, poke it with chopsticks. If it's not ready, the cake will stick to the chopsticks.
• After the taro cake is cooled, you're ready to cut it.

Steps:

• Separate the yolk and the white, and put the white in the refrigerator. Put the black tea and milk in a small milk pot and boil on and off, and simmer for three minutes. Filter 22g milk tea liquid for later use.
• Add fine sugar to the egg yolk, stir until it melts, then add milk tea and oil, stir until the emulsification is complete, sift into the low-gluten flour, and stir evenly in a Z-shape.
• Preheat the oven to 150 degrees. Beat the egg whites, add fine sugar three times, and beat until neutral foaming. I seem to be a bit overwhelmed, just stand upright with sharp corners.
• Take one third of the egg whites and pour them into the egg yolk paste, stir evenly, then pour all back into the remaining egg whites and stir evenly.
• Pour it into a 6-inch anode mold from a height of 15cm, shake it, and put it into the furnace at 150 degrees for 40 to 45 minutes. The time and temperature are for reference only.
• After the oven is shaken, let it cool down immediately, and then it can be demoulded after it has completely cooled down.
• I made the taro mash in advance and mashed it with fine sugar (the ratio of taro to purple potato is 10 to 1, and the color will be a bit darker if the purple potato is added). If you think it is thin, you can put it in a non-stick pan and fry it for a while. Add a small piece of butter to make it more fragrant.
• Whip the whipped cream and sugar to 50%, the same level as the thick yogurt, add the taro paste through a sieve (it will be more delicate), continue to mix well and whip until you can spread the noodles.
• Cut the chiffon cake into three slices, spread cream and floss.
• Spread taro cream on the sides of the cake.
• A little decoration.
• Done.