Scrambling tea and potatoes

Recipe Recommendations

• high-gluten flour 200 grams
• matcha powder 15 grams
• whole wheat flour 50 grams
• yeast 3 grams
• eggs a
• butter 25 grams
• water milled glutinous rice flour 125 grams
• sugar 45 grams
• walnut kernel appropriate amount
• the cranberry appropriate amount
• brown sugar powder 15 grams
• salt 3 grams
• milk 200 grams
• chestnut rice flour 35 grams
• hot water 15 grams
• red bean paste appropriate amount

• sweetening
• baking
• several hours
• ordinary

Steps for Scrambling tea and potatoes

1

Turn the thin sands away with hot water, and then mix all the materials evenly except for butter

2

It's evaporated into a completely transparent state, pouring on the oil sheet, cooling down a little bit and putting butter on it

3

The butter was fully absorbed with a hand pressure until the rice pack. Then wrap it up and freeze it

4

Prepare the noodles

5

in addition to butter, put the tea noodle material into the bread drums in the order of the liquid and powdered last yeast and salt, and start the imix program, which allows both to come out of the glove sheet and rub the face

6

We'll have butter in 15 minutes

7

Put the covered noodles in the big bowl, cover it, ferment it at room temperature or 30 degrees in the oven, ferment it twice the size, stick it in the finger, and the hole is fermented if it doesn't bounce back

8

The fermented noodles run out of air using the scepter, split into three more of the same size, rounded up, covered with fresh film, and put it on hold for 15 minutes

9

♪ The squirms open, the potatoes, soybeans, cranberry, walnuts ♪

10

Then they close their mouths and set it on the grill, so that they can have a thin layer of low-banded flour, and they can cut their mouths with a small knife. You can cut your mouth in two if you like it. Then you can put it in the oven 30 degrees, ferment it twice the size of the fermentation

Scrambling tea and potatoes Make Tips

Recipe Categories

• baking Recipes