Potato pie

By VicentaLakin

Potato pie
Potatoes are flexible and sticky foods made of rice powder or other starch types, originating in Japan, with Japanese sound (hands/mochi) and Taiwan's sound translated as “max”. In the mainland it's called a lasagna, and in the Zhejiang region it's called directly potatoes. It's a way for Q to stay up all night and not be hard. It's for platinum, soufflé, bread, and so forth. It's all good

Recipe Recommendations

  • Grind glutinous rice flour 80 grams
  • corn starch 20 grams
  • white granulated sugar 30 grams
  • milk 140 grams
  • butter 14 grams
  • Cooked glutinous rice flour appropriate amount

Steps for Potato pie

  • 1
    Count all the powdered sugar, white sugar, here's an extra 25 to 30 grams
  • 2
    Except for butter, the other materials are in the basin for five minutes
  • 3
    It's a rubber razor, and it's mostly flat, and there's no powder particles
  • 4
    The flat powder will take six minutes
  • 5
    Wearing a film, steaming a pot in the cold water
  • 6
    The steamed potatoes are condensed, and when the steamed potatoes are taken out, they are put in butter, which will melt slowly
  • 7
    Smash the butter with a rubber razor
  • 8
    Put on one-time gloves, rub the yams while they're hot, get a little hot
  • 9
    Scratch the spasms in a bag. Keep rubbing until it gets cold
  • 10
    Look at this viscosity, bar drops, sweetness, good health
  • 11
    The finished product is about 260 grams
  • 12
    If you're cold, you can put on gloves, you can grow bars, you can roll on dried rice, you can eat slices, you can spend the night
  • 13
    It's better to make souffles with potatoes

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