Milky potato souffle
By VicentaLakin
I wanted to make a little bit of protein for the soybeans, a little bit of protein, a little rise, a little potato. It's so delicious
Recipe Recommendations
- Purple sweet potato paste 27g
- milk powder 30g
- corn starch 15g
- sugar 7g
- protein 50g
- water 5g
- white vinegar a drop
- sweetening
- roast
- several hours
- ordinary
Steps for Milky potato souffle
1
The potato goes to the skin cut。
2
Get on the pot and steam。
3
Squeeze。
4
Sifted milk powder and corn starch。
5
Blend, feel dry enough to add a little water。
6
Protein with sugar and vinegar。
7
To this extent, there's a little angle。
8
The good proteins are particularly smooth, like cream, and glamorous。
9
One third of the protein goes into the mashed potatoes。
10
Smash and add the remaining protein。
11
Flip evenly。
12
Pack the bouquet, squeeze it on the silica paper, burn the oven 90° for an hour。
13
Squeeze two, one round。
14
It's kind of a cherry-spat。
15
It's cold and sealed。Milky potato souffle Make Tips
Protein has a state of constant concern, not to keep high-speed, easily overstretching and tofu. If you think it's dry, you can either add some water, or not. It's a little too good to be stylish, but it's too sweet for sugar, it's too sweet for babies, it's too sweet for adults to eat, it's sweet for potatoes and milk. I think it's 40 minutes before I get into the oven to look at the color and dry, and the protein is sore, it's so soft and slow to bake, it's easy to hold it with your hand, it's easy not to stick it down, it's done, it's easy to watch the protein back in later, it's cold, it's sealed