It's a lot of potatoes and sour potatoes
By VicentaLakin
SWEAT POTATOES, WRAPPED IN Q'S SOFT POTATOES, BITES TOO MUCH! SWEET WALNUTS OF SOUR ACID, NOT TIRED OF IT! TWO PLASTICS, WHATEVER YOU LIKE, MAKE IT LOOK LIKE IT! THE HARVEST MUST BE TIGHT! CUTTING IS A TECHNICAL JOB. IT'S SIX. IT'S A BIG ONE. IT'S FOUR
Recipe Recommendations
- high-gluten flour 280 grams
- purple sweet potato powder 20 grams
- fine sugar 15 grams
- milk 170 grams
- whole egg liquid 60 grams
- sugar-tolerant dry yeast 3 grams
- salt 2 grams
- butter 20 grams
- glutinous rice flour 70 grams
- corn starch 30 grams
- Purple Potato Stuffing: Purple Potato 150 grams
- walnut appropriate amount
- the cranberry a
- sweet and sour
- baking
- several hours
- divine level
Steps for It's a lot of potatoes and sour potatoes
1
Ready. Bread material is placed in a noodle drum, salt and sugar are placed separately, and yeasts are not exposed to salt sugar. Potato fertilise early。
2
The ice bag controls the surface temperature. A blend to dry powder and a smooth line to the face of the face can be removed. With butter, one shift to butter blends with the pasta, and four shifts to expansion。
3
Take out the folding of the folded noodles, tear them apart slowly, and produce a slightly more transparent thin film。
4
Rounded into the fermenter box, 27-28 degrees fermented twice as large。
5
Potato material is prepared during fermentation. With the exception of butter, rice powder, fine sugar, maize starch, milk mixed evenly (recommended to be filtered), covered with film and poached, and boiled for 15-20 minutes after the water has run out。
6
During the evaporation period, the decorated potatoes are pressured into mud, fine sugar and butter, non-composed pyrotechnic fire is evenly mixed and does not stick to the state of the pot shovel。
7
Split 32 grams into a ball。
8
Condensed potatoes, which are extracted from the oil, are ploughed to the full absorption。
9
It's divided into about 40 grams, and it's a little bit sticky and organized。
10
fermentation is good, fingers are powdered and they don't go back to collapse. Take out the pressure exhaust。
11
On average, six copies were divided, with 15 minutes of laxity in the roll cover。
12
Take a cucumber and turn it over and rip it up into similar shapes of potatoes, with mashed potatoes, walnuts and cranberry。
13
From the top to the bottom, the bottom is thin, the closing is tight, and both ends can be squeezed, and the squares can grow。
14
Or you can turn it into a circle, turn it over, put it on potatoes with mashed potatoes, and push it slightly。
15
Crushed into a triangle, and the sides must be tight。
16
Shape's done. In the oven fermentation chamber, 35 degrees fermentation for about 40 minutes, 1.5 - 2 times the size, with a softly pressed surface slow to bounce back。
17
Take out preheat oven 190 degrees. Spill a thin layer of high powder, slit your mouth, fast, straight and hard, and try not to show any skin。
18
Put it in the lower middle of the preheated oven, 175 degrees for 25 minutes. Colour satisfactory and timely。
19
When it's done, it's done。
20
The finished product。
21
The finished product。
22
The finished product。
23
The finished product。It's a lot of potatoes and sour potatoes Make Tips
Note: One, close your mouth! In the summer, you must have ice bags to control the surface temperature, the liquids can be refrigerated and the temperature of the cask is 26 degrees。