Potato-head
By VicentaLakin
Materials: Oil coatings: 100 g Chinese powder, 10 g sugar, 25 g pig oil, 30 g water soccer: 67 g low powder, 33 g pig oil, pigmented material: 5 salted egg yolk, appropriate yellow wine, 3 taro, 60 g sugar, 50 g milk powder, 25 g pork oil
Recipe Recommendations
- acaroid 100 grams
- low powder 67 grams
- lard 83 grams
- water 30 grams
- salted egg yolk of 5
- Taro of 3
- sugar 70 grams
- pigment appropriate amount
- yellow wine appropriate amount
- milk powder 50 grams
- sweetening
- roast
- an hour
- simple
Steps for Potato-head
1
The taro wash is purified into the steam pan and evaporates to softness。
2
Take the taro out, put it in the big bowl and make it muddy。
3
Put the mud in the untaught pot, little fire, three times with pig oil and dry。
4
Add powdered milk and sugar powder, evenly fried。
5
Fill two bowls of oil and sour。
6
The material is mixed with chopsticks, which are then smouldered into a smouldered lasagna, covered with a fresh film and placed in the fridge for about 20 minutes。
7
The egg yolk is covered with a small amount of wine, the oven is preheated at 180 degrees, baked for about eight minutes, removed two of them cooled, packed with some 20 grams of clay and placed in a freezer。
8
On average, the noodles are divided into five pieces, sphericalized and placed in freezer。
9
Pump the oil, wrap it around the soccer。
10
The shut-down ends in an elliptical shape。
11
Roll up the face and cover the film for about 15 minutes。
12
The face of the face was flattened and the face of the face was flatted into an elliptical flat, then rolled up and covered with protective film for about 15 minutes。
13
Once again, flattening the face in an elliptical flat and then rolling up。
14
• Half-twirling of rolled noodles from the middle and downwards of the cut。
15
Squeezing the face of the face, squeezing it into skin。
16
The oven's 170 degrees preheat, about 15 minutes。