Potato omelet
By VicentaLakin
A breakfast was made for the same vegetarian mother, who likes to eat soft buns, picks them up and makes them out of the potato leaves and beef for the season。
Recipe Recommendations
- salty fragrance
- steamed
- several hours
- senior
Steps for Potato omelet
1
Temperature 105 g up to 40 °C and dry yeast 2 g apart。
2
Flour, 200 g sugar, 2.5 g sugar, with yeast water, tumbled to the ground, rubbing to the ground。
3
Cover, 10 minutes awake, 10 minutes smoothing the face, covering the film, and fermenting the room to 1.5 - 2 times the size。
4
6 mushrooms, 2 spoons of sugar, accelerated bubbles under water concussion and 30 minutes。
5
Potato leaves are ripe, water is cold; mushrooms are ripe。
6
Potato cetine, dry moisture control; mushroom cetine; veal cetine。
7
A small amount of soda is added to the yam leaf, mushrooms, veal, beryllium, salt, perfume, evenly mixed。
8
When the noodles are fermented, the exhausts, the growth strips are divided into six equals。
9
A round, thin edge, a bit of flour on the edge, and when the material is put on, the left hand reaches the mouth of the first joint of the right finger。
10
Packed buns, with a second awakening of 10 minutes, steamed in flames of 10-15 minutes and a five-minute cap。Potato omelet Make Tips
1. Pre-cooked potato leaves are cold water and a few small sodas are added in order to maintain green colours. 2. The left hand against the closing of the first joint of the right hand index finger may make the spores longer and more visible。