Potato muffins
By VicentaLakin
My son was very fond of these muffins, and I rarely did them, mostly because I was sifting, and finally decided to make one that day, cut into little pieces of ice, steamed it soft when I wanted to eat, doubled the amount I made, and could try it less on the scale below。
Recipe Recommendations
- purple potato appropriate amount
- white sugar appropriate amount
- sticky rice flour 80 grams
- glutinous rice flour 30 grams
- preserved fruit appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Potato muffins
1
Magnificent rice powders are mixed with platinum powders, and the potato evaporates into mud。
2
The white sugar is hydrated with a small amount of water, and the mashed potatoes are placed in powder, rubbed with their hands to the point where there are no large particles, followed by an appropriate amount of sugar water, which is essentially not。
3
The amount of water added to the potato is a small swirl of powdered hands, but a single strangling is enough。
4
Sift all the powder。
5
The finely sifted powder is put in the molds to level it, remember, never press pressure。
6
Put in some shredded fruit, the water evaporates for 30 minutes, the evaporation to the edge is naturally demoxified, the cold becomes hard, and the steam is soft again。