Potato buns
By VicentaLakin
Potatoes are rich in proteins, starch, fruit glue, cellulose, amino acids, vitamins and a variety of minerals, as well as selenium and cedar. Potatoes and flour are not only good but also good. Let's make a potato bun today。
Recipe Recommendations
- flour 150 grams
- purple potato 50 grams
- yeast 2 grams
- white granulated sugar 10 grams
- sweetening
- steamed
- several hours
- senior
Steps for Potato buns
1
POTATO IS WASHED CLEAN, STEAMED, DECORATED AND CRUSHED INTO MASHED POTATOES; PS: COOLER AND BETTER CRUSHED。
2
Flour, mashed potatoes, yeast, white sugar, so the food is ready
3
100 GRAMS OF FLOUR, 1 GRAM OF YEAST, 5 GRAMS OF WHITE SUGAR, AND AN APPROPRIATE AMOUNT OF WARM WATER MIXED UP INTO A SMOOTH PATCH; PS: YEAST BRAND USED DIFFERENTLY
4
50 GRAMS OF FLOUR, 50 GRAMS OF MASHED POTATOES, 5 GRAMS OF WHITE SUGAR, 1 GRAM OF YEAST AND AN APPROPRIATE AMOUNT OF HOT WATER MIXED INTO SMOOTH-SLUSHED FLOUR; PS: SUGAR-FREE IF YOU DON'T LIKE SUGAR。
5
THE TWO FERMENTATION GROUPS ARE PLACED SEPARATELY TO DOUBLE THE ORIGINAL FERMENTATION; PS: THE FERMENTATION TIME VARIES SLIGHTLY FROM TEMPERATURE TO TEMPERATURE。
6
Again, exhausting and growing long stripes
7
And white noodles, made of thin skins, large
8
POTATO NOODLES, MADE OF LARGE, THIN POTATO NOODLES; PS: TWO OF THEM OF THE SAME SIZE。
9
White pasta on the lower floor and purple potato on the upper layer
10
And crush it, roll it up, and make it light
11
Six equals cut with a knife
12
Sliced noodles, a little pressure with your hands
13
(b) Steaming boilers with gauze, placed in prepared buns, with a little silence of 10 minutes
14
COLD WATER IS PUT IN THE PAN FOR ABOUT 20 MINUTES. STEAMY BUNS CAN BE EATEN WHILE IT'S HOT. PS: BULK SIZES AND FIRE SIZES VARY SLIGHTLY FROM TIME TO TIME。Potato buns Make Tips
1. Potato mashed can be cooler than crushed; 2. The buns are better in sugar, and those who do not like sweets can be kept free; 3. The yeasts vary in quantity; 4. The buns vary in size and fire size, with slightly different evaporation times。