Red potato soufflé

By VicentaLakin

Red potato soufflé
In winter, melons are grown to feed, not only in their spleen, but also in their stomachs to help digest and prevent the deposition of cardiovascular fat。

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Steps for Red potato soufflé

  • 1
    (b) Potato slices in the oven
  • 2
    It cools down a little and is placed in a fresh bag, which is made of mud with a stick
  • 3
    Put red mashed potatoes, fine sugar, butter in small pots
  • 4
    (b) Heating the fire, melting sugar and butter and drying up mashed potatoes
  • 5
    It cools down a little bit and adds a homogeneity
  • 6
    (a) To become a garb
  • 7
    (a) Scratch a ball with the hand
  • 8
    And then it's made into olive form
  • 9
    (b) Placing plastic into a dish with tin paper
  • 10
    Brushing of yolk on the surface
  • 11
    And some black sesame
  • 12
    The oven is preheated at 175 degrees, full of fire up and down, in the middle of the oven, for approximately 15-20 minutes, with a yellow surface。

    • Red potato soufflé Make Tips

    1. If each dough is to be of the same size, it can be measured electronically; it is possible to use two or two of the fined ones. More baked, please focus on my public number

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