Potato
By VicentaLakin
Tacos have the smell of potatoes and a little heart. With a bite, the radiant tara spreads, and its mouth is thick and sweet。
Recipe Recommendations
- medium-gluten flour 150 grams
- water 60 grams
- vegetable oil 50 grams
- sugar 40 grams
- Taro 350 grams
- light cream 100 grams
- condensed milk 140 grams
- butter 30 grams
- low-gluten flour 120 grams
- purple potato 15 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Potato
1
Preparation material。
2
Put tacos and potatoes in the steampot。
3
Take the taro out of it while it's hot。
4
It's not a sticky pot。
5
The butter is added in stages, and the butter melts and the mud is fully integrated。
6
120 grams of low-strength flour for the sodium, plus 50 grams of vegetable oil and 15 grams of potatoes。
7
Live to 20 minutes。
8
Packed flour 150 grams and sugar 40 grams into the basin with 40 grams of vegetable oil and 60 grams of water。
9
Alive noodles waking up to 20 minutes。
10
It's the same as the rest of the day。
11
Pump the oil, put the soak in the middle。
12
Pack it up. When it is packed, the interface is placed up。
13
The elliptical form of growth is slightly flatened with a stick。
14
Roll it up like a picture。
15
In turn, roll it all up, cover it up and wake it up for 10 minutes。
16
I'll put my waking face on top of it。
17
Growing strips with a cane。
18
Roll it up again. Place it down, cover it up, and wake up again for 10 minutes。
19
It splits the tarp into equal little agents。
20
Cut out the waking noodles from the middle。
21
Cut your face up, flatten。
22
A round with a crutches。
23
On the other hand, put the tarp ready。
24
Wrap it up and put it down。
25
Tin paper is laid inside the oven, and the made tarp is packed in the oven and preheated in the oven at 180 degrees for 20 minutes。
26
Taco fresh out。Potato Make Tips
1. Oven temperature and time are for reference only; every oven is different, so please use your own oven as the standard.
2. Keep the dough covered with plastic wrap at all times during the process to maintain moisture.
3. When cutting the dough, place the cut side down to ensure distinct, flaky layers.
4. Lard produces better layers, while butter provides a richer aroma.