Taro Pastry 芋頭酥

I missed my Dad's taro pastry - 芋頭酥.  It's almost mid-autumn festival, 中秋節.  The air was bad in Seattle for more than week.  Since I was being cooked in the house for a week, I decided to make taro pastry, 芋頭酥 and give them away as the Chinese custom.  😂 Of course, only if they turned out to be 色，香， 味俱全 - perfect balance of color, smell and taste.

This time of the year, the Westerns have Thanksgiving followed by Christmas.  The Chinese has mid-autumn festival 中秋節 followed by Chinese New Year 春節.  Both the West and the East promote gatherings and food... lots of fatty food.  😅

I followed 宗辰的職人日誌 again.  However, I wasn't able to find purple sweet potato powder in Asian supermarket and it was quite expensive on Amazon - $3.22 / ounce.  I did have green tea powder, but that will look totally weird on taro pastry.  In the end, I decided to use dark rye flour (😆!)...

Taro Filling 芋頭餡：

taro 芋頭                   450gs
sugar 糖                    30g
butter 奶油                30g
salt 鹽巴                    a dash 少量
cream 動鮮                適量 (around 60ml?!)

------------------------------------------------------------------------

                             =   570 g / 30 g per filling = 19                  

Skin 1 油酥：
cake flour 低筋麵粉    300g // -200 from recipe
rye flour 低筋麵粉      200g // +200 from recipe

butter 奶油                 225g

--------------------------------------------------------------------------------

                            =    775 g / 25 g = 31

Skin 2 油皮：
bread flour 高筋麵粉   150g
cake flour 低筋麵粉    150g

all purpose flour 麵粉 450g // the original recipe was really watery...
butter 奶油                  130g
Icing sugar 糖粉         60g
water 水                    140g
salt 鹽巴                        2g

------------------------------------------------------------------------

                          =   782 g / 25 g per filling = 31                  

Once you wrap skin 2 over skin 1 and roll it out as in the video, one the step that follows is to further divide the dough by 2.  So...  😱 this dough portion actually makes 62 taro pastry!!

It took me a while to divide up the portions...  😦

Rolling also took some effort...  😑

At times I began to doubt if it's all going to work, but the non baked pastry looked okayish.  😅

It all worked out at the end of the day.  My legs got tired from standing for so long.  I ended up making about 3 dozens of taro pastry.

There are still some leftover skins in the fridge. 👧 It's a battle for another day. If anything, I would recommend making the filling ahead of time, or have a working party to cheer each other on. 😳 With little expectation the product will most likely turn out better than expected!