！Taro cake is a delicious and nutritious traditional pastry that is mainly popular in the southern regions of China. It is made of taro as the main raw material, supplemented by glutinous rice flour, sugar, oil and other seasonings, and is made by steaming, frying and other processes, with a fragrant and glutinous taste, crispy, and deeply loved by people. The detailed materials and steps are as follows:
1. Preparation of ingredients.
To make taro cake, you need to prepare the following ingredients:
Taro: Choose fresh taro, preferably one that is not damaged or sprouted, to ensure its quality and taste.
Glutinous rice flour: Glutinous rice flour is one of the main ingredients of taro cake, which can provide enough stickiness and texture.
Sugar: Sugar is one of the important seasonings of taro cake, which can increase sweetness and taste.
Oil: Oil is another important seasoning for taro cakes, providing a crispy texture and moisture.
Sesame seeds: Sesame seeds are another spice for taro cakes that add aroma and nutritional value.
Second, the production process.
Prepare the taro: Peel the taro, cut it into small pieces, and put it in a steamer to steam.
Preparation of glutinous rice flour slurry: Mix glutinous rice flour and water in a certain proportion and stir it into glutinous rice batter.
Mix taro and glutinous rice batter: Put the steamed taro pieces into the glutinous rice batter, add an appropriate amount of sugar and oil, and stir well.
Fry the taro cake: Pour the mixed taro cake into a pan and fry over medium-low heat until golden brown on both sides and crispy on the surface.
Remove from the pan and serve: Remove the fried taro cake, drain the oil, and put it on a plate.
Sprinkle with sesame seeds: Sprinkle some sesame seeds on the surface of the taro cake to increase the aroma and nutritional value.
3. Production skills.
Choose fresh taro: Fresh taro can ensure the taste and quality of taro cake, so it is important to choose taro that is not damaged and has not sprouted.
Master the ratio of glutinous rice flour and water: Glutinous rice flour and water are one of the main raw materials of taro cake, and mastering the ratio of glutinous rice flour and water can affect the taste and texture of taro cake. Generally speaking, the ratio of glutinous rice flour to water is about 1:1.
Control the heat: When frying taro cake, pay attention to the control of heat, and frying over medium and low heat can ensure that the taro cake is fried and not burnt. If the heat is too high, it will cause the surface of the taro cake to be charred and black, which will affect the taste and quality.
Turn the dough at the right time: During the frying process, it should be turned in time to ensure that the taro cake is heated evenly, and both sides are fried until golden brown and crispy on the surface.
Pay attention to the amount of sugar: the amount of sugar can be adjusted according to the appropriate amount of personal taste. If you like a heavier sweetness, you can increase the amount of sugar appropriately; If you don't like it too sweet, you can reduce the amount of sugar appropriately.
Storage method: After the taro cake is ready, it should be stored in time to maintain its taste and quality. Taro cake can be refrigerated or frozen for storage, but be careful not to leave it for too long so as not to affect the taste and quality.
Fourth, nutritional value.
Taro cake is a nutritious traditional pastry. It is rich in starch, protein, fat, vitamin B group, potassium, calcium, phosphorus and other nutrients, which can provide enough energy and nutrients to meet the daily needs of the human body. In addition, taro is rich in dietary fiber, which helps to promote gastrointestinal peristalsis and digestion and absorption.
V. Conclusion. Taro cake is a delicious and nutritious traditional pastry that is mainly popular in the southern regions of China. It is made with taro as the main raw material, and is made by steaming, frying and other processes, and the taste is fragrant and glutinous, crispy. In the production process, it is necessary to pay attention to the selection of fresh taro, the proportion of glutinous rice flour and water, and the control of heat. Taro cake is not only delicious but also rich in nutritional value, making it a traditional delicacy worth tasting.
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