Milky lass
By VicentaLakin
The groceries are the food we eat in our daily lives, simple, regular, but unstinting. Especially when it comes out, it's fat, it's hot, it bites, it's soft and sweet。
Recipe Recommendations
- purple potato one
- flour appropriate amount
- milk appropriate amount
- yeast appropriate amount
- white sugar appropriate amount
- sweetening
- steamed
- an hour
- simple
Steps for Milky lass
1
Potato goes varnished。
2
A little warm water to open the yeast. 'Cause it's cold, it's easier to ferment with warm water, but don't use boiling water
3
The steamed potato is mixed with milk and sugar and mixed into thick milk shakes。
4
Pour the potato shakes into a large bowl, evenly mixed with yeast water, then slowly add flour and mix them in the form of tatters。
5
The bread machine was rubbing into smooth noodles. It's the same without a hand rub
6
The fermentation of the membrane covers the original amount. "In order to avoid the loss of water in the face."
7
The fermented pasta removes the exhaust, rubs back to its original size, and separates into small pieces, rounded and placed on a steam shelf with an intentional layer of thin oil, with a cap on it for about an hour. Each one of them needs to stay a little distance to get the buns up
8
The pot shall be filled with cold water, and it shall be evaporated for about 10 minutes after the fire has broken, and the custard shall be opened for three minutes, so as to avoid the drops falling on the head. (The timing depends on the size of the bun。