Woo Kok Crispy Taro Puffs 炸芋头泡芙

[@MrBunaV]

I always wanted to make this! Thank you for sharing. I will be trying to make this!

[@andrewxyz3093]

THANKS FOR RECIPE. I got honey comb effect. I use shortening instead of coco oil. The most ambigous and tricky matter is oil temperature. You need to cook one by one until you got the key point. Btw i refrigirated before i cookee. About an hour less.

[@ahsiewjina7841]

👍

[@lilys8219]

Made this twice using coconut oil. Followed the measurements of everything. Dough is wet and gloppy. Was wondering if 200g of coconut oil is correct. Seems a bit much. Could I get away with using much less? I don’t do lard,unfortunately. The fried dumplings do turn out well but I have to refrigerate the dough a long time to make it more solid to form. Also 340 degree oil I find is too low. Taro dumplings lose all the flakes in the oil and soaks up too much oil. I find 360 or higher fries up better.

[@kicapmanis69]

Hello...I'm wondering if you can help me...I used butter instead of shortening. And I did measured the temperature at 300°F coz that's what it says in yhe recipe. Problem is I only had 2 hairy ones and the rest were bald 😭😭🤣...so I don't know what I did wrong here...can you please help me with this issue? Thank you kindly for help.

[@InShannonsKitchen]

Hi! Sorry to hear it didn’t work out for you. Butter has a certain percentage of water that may have affected the texture of your taro puffs. Using lard, shortening, or coconut oil is essential because they do not contain any water

[@kicapmanis69]

@In Shannon's Kitchen ok..so do I have to make a new dough or can I mix it with the coconut oil? Thank you again for your help. Appreciate it.

[@InShannonsKitchen]

@@kicapmanis69 your best bet is to remake the dough with only shortening, lard, or coconut oil

[@kicapmanis69]

@In Shannon's Kitchen ok...new dough with coconut oil...I don't pork so no lard for me 😊thank you again for your help. Appreciate it ❤😊

[@andrewxyz3093]

THANKS FOR RECIPE. I got honey comb effect. I use shortening instead of coco oil. The most ambigous and tricky matter is oil temperature. You need to cook one by one until you got the key point. Btw i refrigirated before i cookee. About an hour less.