Potato-blooded mimeso
By VicentaLakin
SCHOOL STARTS, AND IT'S BACK TO NORMAL EARLY START-UP. BREAKFAST IS BUSY, SO I LIKE TO MAKE BREAD ONE DAY EARLY. A GLASS OF MILK IS A QUICK BREAKFAST THE NEXT MORNING, AND I CAN FRY ANOTHER EGG IF I HAVE TIME. IT'S EASY TO MAKE BREAD, FIRST OF ALL, TO CHOOSE THE GOOD BREAD, WHICH IS TO FEED 100% OF THE IMPORTED WHEAT, TO SUCK WATER, TO MAKE BREAD THAT IS THIN, SOFT, FLEXIBLE AND EASY TO MAKE. THE AMOUNT OF TIME SPENT MAKING BREAD HAS BEEN SIGNIFICANTLY REDUCED, AND NO LONGER REQUIRES LONG PERIODS OF SHAMPOO. IN ORDER TO KEEP THE TONE OF THE AROMA, THE BREAD IS PACKED WITH A CUDDLY HEART, WITH MASHED POTATOES, WITH BLOOD RICE, A BIT OF Q-BALL CHEWING IN THE SOFT, SOFT BREAD WITH THICK CASSEROLES, A BITE OF SOFT AND SWEET, NO MENTION OF HOW DELICIOUS IT IS, HOW GOOD IT TASTES AND HOW GOOD IT TASTES. THE SON LIKES TO EAT。
Recipe Recommendations
- eggs 52g
- sugar 28g
- salt 2g
- Butterfly bean pudding water 100g
- Wheat flour for Arowana bread 290g
- Polish species 85g
- dry yeast 3g
- butter 20g
- Taro 200g
- purple sweet potato stuffing 190g
- red glutinous rice 100g
- condensed milk 20g
- sweetening
- baking
- several hours
- senior
Steps for Potato-blooded mimeso
1
Get ready to eat. 2.3.
2
They pour eggs, sugar, salt and butterflies into the kitchen。
3
Powdered in dragonfish bread with wheat flour, Polish seed, dry yeast, and started the 3rd stage of lasagna。
4
They were smoothed and then added butter, and the film was removed in the fifth。
5
The noodles fermented for 40 minutes, and the finger was pressed without turning back。
6
Split the noodles into four pieces after exhausting them, and set them in static for 10 minutes after rolling。
7
The taro is fertilized early and then pressured into mud and added to the mix of the potatoes。
8
The haematological rice is cooked with electric rice and mixed with refined milk。
9
Take a noodle and put it in tarp and blood rice。
10
Wrap it up like a bun, squeeze it tight, shut it down, put it on a sideless grill and ferment for 20 minutes。
11
The face of the face was sifted with high powder, and the blades were slit out of their favorite pattern and placed in the oven, 190 degrees baked for 20 minutes。Potato-blooded mimeso Make Tips
1. polish formulations: 60 grams of high powder, 60 grams of water, 2 grams of dry yeast, one hour of warm fermentation in the mixed room, then more than 12 hours of cold storage in the refrigerator. 2. potato is readily available and contains sugar itself, so that it is not sugared in the clay. the potato pie can be reduced to 100 g to make the taco taste more prominent. 3. butterbean flower water can be replaced by water because a water has already been bubbled, and the colour in the second water is not obvious and can be ignored. 4. the second fermentation must not take too long, and the seal must be tightened, otherwise it will be easy to show. 5. the moulds used are cook-symbol-free dishes。