Taro Puffs

christopher_12897

I like dim sum a lot. I am fixated on learning how to make Taro Puffs.

I tried a recipe tonight and mine look more like this.

Any thoughts on to what might make the difference in texture? I forgot sugar in my dough.

There

is baking soda in the dough and I thought that might be the trick.

Could the sugar help make the first example of texture?

Is it a heat issue? IE too cold of fryer oil?

Any ideas?

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Brendan_Lee_56950

It would be helpful to know the recipe/technique you used.

My first guess is that your dough wasn't cold enough before frying. Like any other flakey dough, you want the fat that is distributed throughout to be as cold as possible before frying in hot oil so you get that expansion instead of a spread with warmer fat.

christopher_12897

500 g of taro

(I cooked until tender but I think it could have REALLY been cooked more. There were some lumps. Also I started mashing them and halfway through thought to use my food mill.)

80 grams lard/butter

30 grams corn/potato starch

`1 gram baking soda

Salt Pepper and Sugar to taste.

the filling i made was not traditional but irrelevant. cooked cabbage, 5 spice, arugula, soy, ginger, soy protein and cajun salami, baby leeks.

the dough was kneaded well. I added a little more starch to tighten up the mixture a bit.

I started making pastries without chilling the dough

ill make some changes in the method but I am baffled about how to get the appropriate "craggy" texture. I was frying in a small copper sauce pot. One at a time just to test.

Brendan_Lee_56950

I would mix the dough and then chill it well. Form and roll the balls, then chill them again until they are quite cold. I would also think about how you are forming the balls. You said you added extra starch to thicken the mix, i would consider trying to chill everything before forming to try and avoid using more starch but to also handle the dough very lightly like you would in making potato gnocchi.

I'd also make sure you are measuring the temperature of your oil. You'll likely want a pretty hot oil, i'd probably go in the 350-380F range and you'll want a lot of oil so that when you drop in your cold dough ball it won't drop too quickly and give you a soggy flat dough. You want that initial heat to be really hot and stay hot for a long period of time to get the vapor and baking powder to expand and give you that texture.

christopher_12897

Sounds like good suggestions. I will regroup and give it another GO as the British say

Jennifer_MB_79552

Might I suggest you try this recipe instead?

http://marishiaskitchen.com/taro-croquettespuffsdumplings-or-woo-kok/

christopher_12897

@Jennifer Mark Baden

i will indeed try that recipe. need to find some ammonia powder