Potato balls
By VicentaLakin
THE LUSOPHONE COLESLAW IS SOFT, ESPECIALLY FOR THE CHILDREN. MY KIDS ARE NO EXCEPTION. THEY LOVE EGGWORMS. THEY'LL ASK FOR IT IN A FEW DAYS. I'VE DONE IT MANY TIMES, BUT I'VE NEVER ISSUED A RECIPE. THERE'S ALWAYS NO TIME TO SORT IT OUT. THINK ABOUT THE BAKING WITHOUT THIS, OR JUST CALM DOWN AND SORT IT OUT. IT'S SOOTHING, IT'S SOOTHING. IF YOU DON'T MAKE IT, IT'S EASY. IT'S SOAKING. IT'S SO MUCH TROUBLE. IN ORDER TO SAVE A LITTLE BIT, I USUALLY MAKE DOZENS OF SKIN AT A TIME, FREEZE UP, USE A FEW OF THEM. SO THE KIDS CAN COOK FOR THEM WHENEVER THEY WANT. 'CAUSE SKIN IS A PROBLEM. I'M REALLY AFRAID TO BUY IT BECAUSE I'M SCARED WHEN I LOOK AT THE RECIPES ON THE WRAPPING, AND THE SOY SAUCE IS ALL ANTI-FAT ACID, SO DO IT YOURSELF. IT'S A LOT OF TROUBLE TO DO MORE AT ONCE. HIS OWN SON SAYS IT'S DELICIOUS, AND HE SAYS IT'S GOOD FOR 10 BUCKS APIECE. IT'S WORTH IT TO BE A MOTHER
Recipe Recommendations
- light cream 100g
- milk 85g
- sugar 20g
- condensed milk 15g
- egg yolk of 2
- custard powder 2g
- low-gluten flour 125g
- high-gluten flour 85g
- salt 2g
- water 120g
- butter 40g
- flaked butter 185g
- milk fragrance
- roast
- an hour
- senior
Steps for Potato balls
1
And then they put flour and butter in the basin
2
Scratch it with your hand
3
The salt and water and the swarms are added, with a cross mark on them, covering them with a membrane in the freezer for half an hour, so that it is fully relaxed。
4
Quick noodles open and put in butter. Butter chips must be softened early, preferably at the same temperature as butter and pasta, so that the softness and hardness of the two foods is almost equal and easier to operate
5
Pack the butter
6
I'm going to use the cane for a little bit, and then I'm going to open it, and I'm not going to do it directly
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I'll be right and right
8
And it's folding up and down, and it's folding up, and it's folding up for about 10 minutes
9
It would then be more operational, with three folds of covers, which would be better if each fold was relaxed and then the next one。
10
It would be better to have a thin layer of powder on the surface once it's ready, then roll it up and cut it down。
11
It's a strong sense of hierarchy to take a small noodle and put it in an egg-cracker and squeeze it from the middle to the four sides until it's fully stretched. It's too thin to see a layer
12
You can also move into a bouquet like this and sort it out a little bit. But this is not easy to freeze and can be used for now. I've made a couple of these straight roasts, and I've cuffed them, and they look better。
13
If it's colder than that, if it doesn't have so many egg tatters, then it'll be put in one-on-one tin-paper moulds, and then folded together, and the bags will be heavy and sent to the freezer immediately. Refrigerated temperatures end up below 18 degrees, so that the freezing works well. This is my cold
14
And now we're making water: pour milk and sugar into the pot and boil it
15
Let the sugar melt completely and cool it down into gish powder and light cream, and the milk is fully evenly mixed and the egg yolk is put in
16
It's full and even
17
Finally, the water is filtered on the net, so the eggbrush is made more delicately。
18
Potato chops small pieces, puts them in the skin, pours them in the water
19
It's 200 degrees preheat for five minutes
20
THE ROASTED EGGSTICKS, THE WHOLE DIY