Potato muffins
By VicentaLakin
This is the second time I've looked at many of them, and this is the second time I've done it, and the first time I've done it, the only thing that's missing is that the steam drops fall on the muffins, affect the beauty, but the taste is so good, it's so soft and chewy, this time it's covered on the membranes with wet drawers, it's so good, because of the different amounts of water in the casssava, it has to increase and be fine, it's fine, it's easy with its hand, it's loose, it's a little sweeter, it's sweeter for me, and it's not too sweet for anyone else。
Recipe Recommendations
- sticky rice flour 80g
- glutinous rice flour 30g
- Purple sweet potato paste 60g
- milk 60 ml
- white granulated sugar 20g
- sweet fragrance
- steamed
- an hour
- ordinary
Steps for Potato muffins
1
Sticky rice powder, corn powder and sugar powder are mixed into a small tub。
2
Potato varnishes the skin and extracts it into mud。
3
Add rice powder, then milk slowly, and then hand-stamp small particles。
4
The well-stamped grains of rice are held by hand, and can form a group with a small stroke, with a touch of the hand and spread。
5
It's sifted with a slightly thick screen, and then it's more fine。
6
Six inches of membrane oil, half of the pastry on the base of the membrane, with no pressure, and light scraping。
7
Pack the bean sand with a membrane, and size the membrane. Lightly covered on pastry。
8
The rest is laid on top of the top, scratched gently, and no pressure。
9
When water is released in the pot, the membrane is placed on the membrane after the humid drying of the drawer. Prevention of vapour drops, 45 minutes。
10
Take off the film。
11
With a little cinnamon, the slices can be eaten。
12
The finished chart。