The potato roses
By VicentaLakin
Raw materials: 250 g flour, 200 g mashed potatoes, 50 g milk, glucose appliance, 2.5 g yeast
Recipe Recommendations
- flour 250
- purple potato 200
- milk 50
- white sugar appropriate amount
- yeast powder 2.5
- sweetening
- steamed
- half an hour
- simple
Steps for The potato roses
1
Full melting of yeast with hot water, pouring into flour and then boiling cold, timid mashed potatoes, adding appropriate quantities of sugar (a population odour) with milk and water and face, and handing the face to three light (face light, handlight, basin light)
2
Placing the dough in a tub, covering it with a wet sheet, with natural hairing in the warm for about one to two hours at a temperature of about 25 degrees, and a normal room temperature fermenting for two hours。
3
Take the fermentation up to 1.5 times the size of the noodles, spread them dry flour on the board, stoke them, grow them up, cut them into six little agents, one of which has a little less weight to cut them into olive form. Hana. Heart
4
PRESSING THE REMAINING FIVE LITTLE AGENTS INTO A CIRCLE OF ABOUT 0.3CM THICK, 7CM DIAMETER, THE BEST THIN SPOT ON THE EDGE OF THE CIRCLE, FOLDING FIVE PIECES OF FACE; CRUSHING A CENTRE VERTICALLY WITH A CHOPSTICK IN THE CENTRE OF THE FACE LINE
5
Put the olive face on the bottom of the face, and start wrapping it up and roll it up
6
Squeeze to the right and to the left and to the left
7
Put the well-built rose buns in the steam cage, with a lid and a 10-minute freeze。
8
(a) Ten minutes of steam in the fire, and then one minute of fire;
9
♪ Flowers ♪
10
Soo-soo