The potato rose squeezed

By VicentaLakin

The potato rose squeezed
The mushrooms are cold, the grass is green, the trees are green, the birds are singing, the flowers are asleep, the roses of the oven are blooming, and spring comes。

Recipe Recommendations

  • purple potato 100 grams
  • flour 300 grams
  • milk a box of
  • sugar 30 grams
  • honey 30 grams
  • yeast powder 3 grams
  • blending oil appropriate amount

Steps for The potato rose squeezed

  • 1
    Potato evaporates into mud, flour with mashed potatoes, and then milk, sugar, honey, yeast powder, which functions as a triluminous fermentation in a wet state (about four hours later)。
  • 2
    The fermented noodles take a rub and the air out。
  • 3
    It's good to have the pasta lined up, stretching, falling, rubbing 18 pieces of martial arts against the pasta, and it's good to have it changed from a sticky hand to a non-knit hand。
  • 4
    Nice face. Look closely at the spasm。
  • 5
    Toaster oil。
  • 6
    Scratched pasta with small amounts。
  • 7
    Crunch。
  • 8
    Four cork stacks。
  • 9
    Put a crush on the middle of the chopstick。
  • 10
    From the end of it rolls in a cylinder。
  • 11
    Tighten the middle of the cylinder and squeeze it internally。
  • 12
    Cough break in the middle。
  • 13
    Split into two roses。
  • 14
    Roses。
  • 15
    Put it in the oiled grill。
  • 16
    Make a few more roses and squeeze them in the grill。
  • 17
    The oven is preheated for five minutes at 180 degrees, placed in roses, on top of which it is roasted at 180 degrees for 20 minutes, and then in gold。
  • 18
    The finished product。
  • 19
    Demolition, rose bottom is like this。
  • 20
    One more close view。

    • The potato rose squeezed Make Tips

    If the flour is thicker, it ferments first, when the natural temperature ferments twice the size of the original face, and if the face is still hard, then the face is softer and tastes better。

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