蜂窝芋角，【Eng Sub】 Woo Kok , 港式点心，外酥脆, 內芋香味十足，太好吃了，Crispy Honeycomb taro puff, Hong Kong Dim Sum.

注意的事項：油炸火后要掌控在攝氏170度至180度之間.
Important Note: Deep fry temperature should be in between 170 degree C and 180 degree C.
食材 Ingredients
芋泥面团 Taro dough
芋角(去皮〉 300g Taro(without skin)
澄面粉 150g Wheat starch
盐 3g Salt
细砂糖 7g Caster sugar
五香粉 ¼ tsp Five spice powder
白胡椒粉少许 A pinch of white pepper powder
豬油 75g Lard
臭粉 2g Ammonium bicarbonate

馅料 Fillings
豬肉碎 100g Minced pork
鸡腿肉 75g Chicken thigh
新鲜虾(去殼) 75g Fresh prawns
乾香茹 20g Dried mushrooms
蒜末 15g Minced garlic

內䤾调味料 Seasonings for filling
盐 3g Salt
细砂糖 5g Caster sugar
胡椒粉少许 A pinch of white pepper powder
蚝油 1 tsp Oyster sauce
绍兴酒 1 Tbsp Chinese cooking wine
白芝麻油少许 White sesame oil few drops
清水 100ml Water

淀粉水. Thickening
马铃薯粉 30g Potato starch
水 30ml Water

Music:
Awakening Dew by Keys of Moon |   / keysofmoon  
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