Pixie
By VicentaLakin
Recipe Recommendations
- ordinary flour 130 grams
- starch 40 grams
- purple potato 250 grams
- butter 50g
- shredded cheese appropriate amount
- salt 2g
- white sugar appropriate amount
- sweet fragrance
- roast
- ten minutes
- simple
Steps for Pixie
1
Normal flour 130 grams, mixed into starch 40 grams, added an egg and two grams of salt (here you can also add sugar, not particularly strict, depending on the population) added 50 grams of butter to a stylus. Note: Flour here (you can use black flour, white flour, whole wheat without strict requirements, ha ha ha, I use two sides, one common white flour, and the blacker is whole wheat, because individuals don't like sweet, and two colours of flour, to distinguish between the pies)。
2
Scratch it with a smooth face cover。
3
The potato washes off the skin and is fertilized on the slices, and when it is hot enough to add sugar (on the basis of individual human flavors) to the mud, it is possible to add milk powder, milk, milk or water based on individual human tastes and the dry humidity of the mashed potatoes。
4
Cheese crack。
5
Cheese packs into small balls。
6
Take a little lasagna and flatten it。
7
Pack in early cheeseballs。
8
In turn, cheeseball is made into purple potato balls。
9
Skinner, a little thinner。
10
The skin is wrapped in an early and ready lasagna ball, the tiger can close the mouth, if not, and then remove the excess pasta。
11
All done. Shut up and relax。
12
It's hot on the bottom, it's not oil, it's raw。
13
And four faces branded。
14
They are all branded in gold and yellow。
15
It's finished。
16
It's the black side. It's two doo-ha。
17
Eat。Pixie Make Tips
I've been experimenting with two types of skin here: white pasta with fermented fermentation, which can't be too thin when it's made, and the taste of the finished product is close to the taste of the pie. The whole wheat flour is not fermented, and the skin must be thinner at the time, and the skin must come out with a soft spot, which can be made on the basis of personal preferences. I'd like to ask you a lot of questions. Thank you