Toast Taro Pie

To make taro paste filling, peel fresh taro and cut it into strips, then put them in a steamer to cook. Small pieces of taro generally only need about fifteen minutes of steaming after the water starts to boil.

Steamed taro, purple sweet potato powder, condensed milk, and milk are placed in a blender. Install the lid and select the second speed to blend into a puree. The role of the milk is to adjust the thickness, and the specific amount can be adjusted according to the actual situation.

If you like a smooth texture, you can beat it for a longer time. If you prefer a texture with taro paste and bits of fruit, beat it for a shorter time. The prepared taro paste is very thick, with a rich taro aroma and milky fragrance, sweet and delicious. If the prepared taro filling is not needed immediately, it can be sealed and stored in the refrigerator. When using it the next day, simply bring it back to room temperature or re-steam it.

Once the taro filling is ready, you can start making the taro pies. Cut off the edges of the toast slices, but don't throw them away as they'll be used later. Use a rolling pin to roll them into thin sheets. Use a sharp small knife to cut patterns on the surface. Add an appropriate amount of filling according to your preference, brush the edges with egg yolk to help them stick, and seal them. After sealing, press the edges firmly with a fork, brush the surface with egg yolk, sprinkle black sesame seeds, and then they are ready to be baked in the oven.

Place the wrapped taro pie in the air fryer, along with the edges of the toast that were just cut off, and bake for a while until crispy. It's amazing when dipped in condensed milk. Air fry at 160 degrees for about 10 minutes, and take it out once the surface is golden.

Toasted bread has a crispy texture.

The taro paste filling in the middle is sweet and sticky, this is just too delicious~