Taro Cake。Thermomix I 芋頭糕。美善品

Taro Cake。Thermomix I 芋頭糕。美善品
Winter is the most popular season for taro. When choosing a good taro, you need to be able to handle it with ease. The texture is dry and pink, with light pink and purple lines. It is soft, glutinous and sweet in the mouth. The most famous taro is the Lipu taro. Of course, it is the best choice for making taro cakes.
The ingredients and preparation methods of taro cake and radish cake are similar. Generally speaking, taro cake is easier than radish cake because radish cake requires grating radish, which takes a longer time. However, it is much more convenient with the help of Thermomix.
Taro 450g
Rice flour 120g
Clear noodles 15g
500ml water (including shrimp soaking water)
2 sausages
Shrimp 20g
Shopee 10 g
Peanut oil 20 g
shallot 25 g
seasoning
Five spice powder 1 teaspoon
sea ​​salt half teaspoon
Brown sugar 1 teaspoon
Pepper as appropriate
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冬季正是芋頭最當造的季節，選靚芋頭要拿上手要輕身不墜手，質地乾身粉嫩，帶淡淡粉紫幼紋，入口軟糯帶甜，芋頭最盛名是荔浦芋，當然用來做芋頭糕是不二之選。
芋頭糕與蘿蔔糕的材料和製法大同小異，一般來說芋頭糕比蘿蔔糕較易，因為蘿蔔糕需要刨蘿蔔絲，所花的時間比較長，但有Thermomix幫手就方便很多。
芋頭 450g
粘米粉 120g
澄麵 15g
水 500ml （包含浸蝦米水）
臘腸 2條
蝦米 20g
蝦皮 10 g
花生油 20 g
紅蔥頭 25 g
調味
五香粉 1茶匙
海鹽 半茶匙
紅糖 1茶匙
胡椒粉 適量
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