Potato balls
By VicentaLakin
The last time I made a simple lusophone, this time because I had a guest at home, I wanted to do something different. Potato balls, they're the same. They make their own snacks. Friends and family are the favorite。
Recipe Recommendations
- light cream 90 grams
- milk 70 grams
- low-gluten flour 7.5 grams
- condensed milk 7.5 grams
- egg yolk of 2
- fine sugar 25 grams
- egg tart skin of 10
- milk fragrance
- roast
- three-quarters of an hour
- simple
Steps for Potato balls
1
Prepare raw materials
2
(b) Preparatory for lacerations of the potato
3
Cream cream, milk in small pots
4
In addition, milk and sugar are mixed
5
(a) Heating the small fire, mixing it with heat until the sugar melts (if the process of heating can be avoided with sugar powder) and cooling it off
6
Eggs are separated from egg purifiers, and egg yolk is taken into the bowl and evenly mixed
7
In the milk fluid, evenly mixed
8
(b) Low powder sifted into the water and evenly mixed
9
Finally, the water will be filtered at 200 degrees in the preheat oven
10
Then cut the potato into small pieces and boil it。
11
(b) Placing the refined potato in the skin
12
Pour filtered water into the egg pelt, full of 8-9
13
Put the dish down on the second floor, 190 degrees, 25 minutes. (likes to have a focus on the surface, move the grill up to the middle level in the last five minutesPotato balls Make Tips
1. When heating the egg tart mixture, the goal is to completely dissolve the granulated sugar. If using powdered sugar, you can skip the heating and simply mix evenly.
2. When adding the low-gluten flour, it is best to add it in several batches to avoid lumps, which could affect the texture.
3. The egg yolk mixture should be added after the milk mixture has cooled down.
4. Since my oven runs a bit hot, I bake it at 190 degrees. If using a different oven, 220 degrees for 25 minutes will suffice.