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Taro pia cake is a delectable and popular Taiwanese dessert known for its unique layers of soft and flaky crust. This traditional delicacy combines the earthy and creamy texture of taro with a sweet and satisfying filling, resulting in a treat that is both visually stunning and irresistibly delicious. A well-made taro pia cake boasts a delicate crust that easily peels apart into distinct layers, revealing a rich and indulgent interior. Whether enjoyed as a snack or served as a dessert at special occasions, learning how to create this mouthwatering treat will transport your taste buds to the bustling streets of Taiwan. In this guide, we will dive into the art of making a mouthwatering taro pia cake with a soft crust separated into delectable layers, allowing you to create this delightful and iconic dessert in your own kitchen. Get ready to embark on a culinary adventure and master the art of making delicious taro pia cake with a soft and flaky crust!
In addition to the familiar durian pia version, today’s Pia cake also has many different types of fillings for us to freely choose according to our preferences. Taro pia cake is as fragrant as durian, soft crust, attractive fatty taste. Hurry up with Bach Hoa XANH to make this taro pie right away!
Taro pia cake ingredients
Ingredients for taro filling (referencing dosage)
- 1.5kg taro.
- 350g yellow sugar.
- 150g malt.
- 150g cooking oil.
- 60g of flexible cake flour (purchased at bakeries selling ingredients).
- 1/2 teaspoon salt.
Ingredients for pie crust
- 2 egg yolks.
- 1 little sesame.
– Intestinal powder: .
- 195g all-purpose flour (or 8th flour).
- 83g cooking oil.
– Shell powder: .
- 375g all-purpose flour (or 8)
- 68g white sugar
- 68g cooking oil
- 135g of water
- 1.5 teaspoon salt
To choose good taro, you should choose tubers that have a lot of moist soil around them because that means they have just been dug up and are still fresh.
You should look at the cross section and if the flesh is deep purple-red then it is a good tuber. And vice versa, if the intestines have a pale color, taro will not taste good when cooked.
How to make taro pia pie
Step 1Taro slug
Taro you peel and cut into small pieces to steam quickly. Next, you put the cut taro into a steamer on medium heat for about 1 hour.
You add cooked taro 350g yellow sugar, 150g cooking oil and mix well. Next, put it in a blender and blend until smooth. You take about 2-3 tablespoons of ground taro and mix it into 60g of flexible cake flour and set aside.
You put the ground taro, 150g of malt into the pan and mix well, then you put it on the stove and the slugs are filled with low heat, you stir the filling from bottom to top.
When the filling is slightly boiling, put the dough mixture into the pan, then stir for about 1 hour until the filling is soft and when the patch is lifted, the filling slows down. The taro filling you let cool and then round it into bite-sized balls of about 72g/piece.
Step 2Mix flour
You mix 195g flour with 83g cooking oil, then knead for 2-3 minutes until the dough is elastic. You divide the dough into balls of about 18g.
Step 3Mix shell powder
You mix 375g of flour, 68g of white sugar, 68g of cooking oil, 1.5 teaspoons of salt, 135g of water and mix well.
Then you put it in the kneading machine for about 5-10 minutes or knead by hand for about 25 minutes until the dough is smooth. You divide the shell dough into about 43g balls and cover to prevent it from drying out.
Step 4Roll the dough and shape it
You take out the shell powder, wash it by hand and then roll it out with a rolling pin. Next, you put the flour on the rolled dough, flatten it and smash it out but not outside the edge of the dough.
Next, you roll the dough and continue to use a rolling pin to roll it out. Then put the filling on the inside of the dough, then wrap the filling, and line the cake on a piece of parchment paper at the dough joint, then gently press the cake down. Do the same with the remaining dough and filling.
You turn on the oven at 250 degrees Celsius before 10 minutes to preheat the oven. You put the pia cake into the oven at a temperature of 200 degrees Celsius in the 2-fire mode , put the middle tray in the oven and bake for about 20 minutes until the cake is slightly golden.
After 20 minutes, you take out the cake, dilute the egg yolk, then brush a thin layer on the cake, sprinkle some sesame seeds and continue to bake at 160 – 180 degrees Celsius (depending on the oven) and put in the last tray in the oven. , the fire mode on in about 7-10 minutes is done.
Take out the pia cake, let it cool for about 2 hours , it will be soft and delicious.
Taro pia cake is delicious, the crust is soft and the filling is sweet and fatty. Enjoying taro pia bread with a cup of hot tea will be great!
Above is the recipe for taro taro cake from Bach Hoa Xanh sent to you, hope you will make this cake successfully!
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