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|Taro puree part:|
|Purple potato flour||5g|
【Taro Basque】Fantastic linkage! It tastes like ice cream
- Let’s make the mashed taro first: steam 300g of taro, put it into a wall breaker, add 120g of milk, 60g of whipped cream, 25g of caster sugar, 5g of purple potato flour, 10g of condensed milk, 20g of butter, and beat until mashed status, standby
- Put 120g softened cream cheese and 20g caster sugar into a bowl and beat until smooth
- Then add an egg and beat slowly
- Then add 100ml of whipped cream and whip a little
- Use a soft scraper to mix evenly,
- Finally add 3-5g cornstarch to increase the coagulation degree of the batter (if you want a more delicate taste, you can sieve the cheese paste twice)
- In a cup, squeeze half a cup of taro paste
- Squeeze in an appropriate amount of cheese paste (about 8 points full)
- Put it in a preheated oven, bake at 200℃ for 18 minutes
- After the Basque is baked, put it in the refrigerator for 3–4 hours before eating it for a better taste!
- Basque rises high and then slowly falls back, forming a small depression in the middle, very cute~
- I cut it open and found that the taro paste at the bottom was like a wave, with a circle of waves, and the purple taro color of pink powder hit my girly heart.
- The taro paste layer is dense and the cheese layer is delicate. I can’t think of a better description for the taste other than “amazing”.
1. Part of the liquid in the taro paste needs to be added according to the state of the taro, because the moisture content of different varieties of taro is different