Bethesian beans
By VicentaLakin
Recipe Recommendations
- low-gluten flour 145g
- eggs of 2
- starch 40g
- oil 45G
- sugar 35g
- purple potato 250g
- condensed milk 25g
- milk 150g
- egg yolk of 2
- fine sugar 30g
- milk fragrance
- fried
- half an hour
- senior
Steps for Bethesian beans
1
Potatoes drop into the steam pan, then they melt into mud, evenly mixed with milk2
While steaming the potato, eggs were refuelled and sugared in another pot, evenly mixed, flour and starch sifted, evenly plattered into flour, and a few small groups were formed3
And another pot: a little sugar in the yolk. High-speed ejection with an egg-beater makes the yolk loose and dense. It's pouring into a sifted low-banded flour. Continue to mix evenly with an eggbeater。4
The milk is poured into the milk pan, boiled, slowly pours a third into the yolk paste, mixes it down, evenly mixes the remaining milk into the yolk paste. The milk is sifted and then poured back into the milk pan。5
Reheated with a small fire, with a constant mixing of the hot side until the omelet becomes very dense and slippery. Get out of the fire and put the milk pot in the cooling basin and make it quick. Cold6
Put potatoes in the potatoes first, put cheese on the potatoes, put potatoes on the potatoes, then wash the skin on the exterior bread, squeeze the square, and put it in the pan and make it hot