Potato
By VicentaLakin
My country's traditional staple foods are loose and soft. There's more tricks in the buns today. Let's make some potatoes today
Recipe Recommendations
- flour 300g
- purple potato 140g
- sugar 80g
- dry yeast powder 4g
- water 130g
- sweetening
- steamed
- several hours
- ordinary
Steps for Potato
1
quantification of 300g flour
2
add 4g dry yeast powder and mix it with flour, with backup
3
quantification of 80 g of sugar and full melting of sugar with a temperature of 80°c of 130 g
4
(b) Plumbing and mixing of sugared water into flour in a block-like form
5
(b) Scratch a smooth white noodle with a hand and seal the basin with a protective film, with static fermentation approximately twice the size (approximately 2-3 hours in room 25°C temperature)
6
(b) potatoes for skin removal, called 140g, cut into slices and boiled in the steam pan for 20 minutes
7
(a) A slight cooling after evaporation, with chopsticks to stir up to small particles, to spare
8
Flour fermentation to a double size
9
(b) Out, divided into two at a scale of 1:2
10
Take a small piece and put it in the potato
11
• The use of hand-stamped noodles and potatoes
12
It then divides the lasagna and another white pasta into an average of six equals
13
(b) A white lasagna in a ton of casseroles, to be wrapped into them
14
When it's wrapped, put it down; cut it up with a knife
15
(b) The prepared buns will be placed in the steam pan, with 20 minutes of static fermentation and then the fire will evaporate for about 15 minutes, after the fire has been shut down, before the boiler covers are opened after 3-5 minutes
16
We'll make it