Potato cheesecake
By VicentaLakin
Try making potato cheesecakes, which are processed into a variety of foods and are much better than eating them directly. Yeah
Recipe Recommendations
- purple potato 2 pieces
- cheese slices few slices
- eggs of 2
- flour appropriate amount
- glutinous rice flour appropriate amount
- oil appropriate amount
- sweetening
- melting
- three-quarters of an hour
- simple
Steps for Potato cheesecake
1
Potatoes are washed, evaporated and then crushed into mashed potatoes。
2
Take out the cheese tablets, there's lass better. I've got half a piece of it folded into little agents, and the mashed potatoes can be split into small ones。
3
Take a little potato mashed agent, flatten it and wrap it in a little cheese agent, round it up。
4
Potato cheese is ready。
5
Two eggs in the bowl, flour and rice flour, and a little more flour, make it easier to form and then add appropriate quantities of oil to mix。
6
Flour and millet must be added to the ability to rub the face. The edible oil is added so that it doesn't stick when it rubs its face and smells a little greasy。
7
The dough is divided into a few small formulations, with a little bit of thin pasta drawn first, and then the cheesy potatoes wrapped in it, slowly pushing it to wrap all the pie. Then he rounded and flattened。
8
No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no. No, no, no, no. No, no. It's a fire. Because there's oil in the noodles, the pot is gone. It's not sticky. If you don't want the skin to be too hot, you can put the pasta in the steam pan for a few minutes and put a plate on it, so you can keep the steam from getting wet. It's been evaporated for 10 minutes, making sure noodles are ripe。
9
It's good because it's covered in dishes and the cakes are still dry。
10
It's nice to have a little milk to eatPotato cheesecake Make Tips
The pie skin can be thinner when it's packed, so it's big and it's good。