Ingredients 食材：

1. Water dough 油皮：（8个油皮面團）

150g All purpose flour 中筋面粉

30g Sugar 糖

60g Water 水

55g Pork lard 豬油

2. Oil dough 油酥： （8个油酥）

120g all purpose flour 面粉

4g Matcha powder 抹茶粉

65g pork lard 豬油

Taro fillings 芋頭馅儿：

600g taro 芋頭

Steam taro over boiling water until fork tender. /隔水蒸熟芋頭。

Add 50g of pork lard and 75g of sugar to the raro and mix well. (adjust the sugar according to your own taste)/加50克豬油和75克糖到芋頭裏攪拌均匀。（根據自己喜好增減糖的量）

Mix the ingredients for water dough and oil dough separated in two different containers.

After mix the water dough, knead it for at least 20 minutes like how we wash clothes. If you have a kitchen aid stand mixer at home it will be a great help.

Cover both dough with plastic wrap and let rest for 30 minutes.

Cut both into 8 even pieces, get one piece of water dough and use a rolling pin to roll it out and get one piece of oil dough and put in the center of the water dough and wrap it up like picture 2 below.

Roll the balls out to the oval sharp like picture 3 below.

Roll up the oval sharp dough and let rest for 20 minutes.

After 20 minutes, roll it again to the long strip like picture 6.

Roll the long strip up again and let rest for another 20 minutes.

After 20 minutes cut each roll into 2 even pieces like picture 10.

Flip the cut side up and use your palm to press it then use your rolling pin to roll it like when you make dumpling wraps (edge thinner than the center).

Add the evenly divided taro dough in the center of the wrap with the cut side down and wrap it up like picture 11 below.

將油皮面團和油酥的配料在兩個不同的容器中混合好。

混合好油皮面團后,搓揉至少20分鐘,就像我們洗衣服一樣。如果你有一個廚房攪拌機在家裡就用它代勞吧。

用塑料薄膜裝蓋住兩個麵糰,休息30分鐘。

把兩個麵糰都切成8個均勻的小團,將一塊油皮麵團用擀麵杖擀開, 放個油酥在上面包起來就像下面的圖片2。

把包起來的球擀開成橢圓形像下面的圖片3。

捲起橢圓形的麵糰,休息20分鐘。

20 分鐘后,再次擀開變長條形像圖片 6 。

再次捲起長條,讓休息20分鐘。

20分鐘后,將每個卷從中間切成2個一樣的大小像圖片10。

翻轉過來切面向上用你的手掌按壓它,然後用擀麵杖擀開像擀餃子包一樣中間厚邊緣薄。

放一塊均勻分劃好的芋頭在麵團上切面向下,然後像下面的圖片 11 一樣包裝起來。

Preheat the Oven 165°C（330℉）baking for 25 minutes 烤箱预热165°C（330℉）烤25分钟