基本麵糰 (油皮)
• RedMan 普通麵粉 (Plain Flour) | 1242 | 115 gm
• RedMan 細砂糖 (Fine Sugar) | 1416 | 13 gm
• RedMan 乳化白油 (CREAMING) | 63721 | 47 gm
• RedMan 海盐 (Sea Salt) | 58416 | 1 gm
• 水 (Water) | --- | 47 gm

基本麵糰 (油酥)
• RedMan 蛋糕粉 (CAKE Flour) | 1208 | 75 gm
• RedMan 乳化白油 (CREAMING) | 63721 | 37 gm

**Directions Basic Dough (Oil Dough)**
1. Sift the flour and powdered sugar and pour it on the table to build a wall of powder
2. Put the butter and salt into the middle of the wall and slowly add water
3. Mix all the ingredients by hand until the dough is uniform and smooth, let it rest for more than 30 minutes
4. Finally, divide each piece into 30g pieces and set aside later.

**Directions Basic Dough (Pastry)**
1. Mix the butter and sifted low-gluten flour evenly
2. Divide into 20g equal portions, cover with plastic wrap, and let stand for 30 minutes (you can move it to the refrigerator in hot weather)
3. Take a piece of dough and wrap it in a piece of pastry, with the seam facing down, and the stem will grow into a strip.
4. Roll up and let rest for 10 minutes
5. Roll it into strips again, then roll it up and let it sit for 10 minutes before cutting it in half.
6. Divide the taro filling into 35g pieces each and roll them into round balls.
7. Wrap a piece of taro filling into a piece of puff pastry dough, seal it downwards
8. Bake first at 180 degrees for 10 minutes, then at 170 degrees for 15 minutes (remember not to make the temperature too high to avoid excessive coloring)

1. Use starchy taro : Select a good-quality, starchy taro root for a smooth, creamy filling. Taro that’s too fibrous can lead to a grainy texture. Steaming the taro instead of boiling helps retain its flavor and texture.
2. Sweeten the taro filling : Mash the steamed taro and sweeten it with sugar or sweetened condensed milk. Add a little coconut milk or cream to enhance the flavor and make the filling rich and creamy.
3. Strain the filling : To get that smooth and creamy texture, you can press the taro mash through a fine mesh sieve after mashing. This step will remove any lumps and ensure a silky filling.
4. Chill the filling before use : After preparing the filling, let it cool in the fridge. Cold filling is easier to work with, and it won't ooze out during the pastry assembly.