Smoky mashed potatoes
By VicentaLakin
Recipe Recommendations
- high-gluten flour 220g
- low-gluten flour 30g
- purple sweet potato powder 10g
- white granulated sugar 30g
- yeast 3g
- milk 190g
- butter 15g
- salt 3g
- glutinous rice flour 100g
- corn starch 30g
- Taro 350g
- meat floss appropriate amount
- cheese 4 tablets
- sweet fragrance
- roast
- several hours
- divine level
Steps for Smoky mashed potatoes
1
floats: 220g high-weather flour + 30g low-weather flour + 10g potato flour + 30g white sugar + 3g yeast + 190g milk smoothing + 15g butter + 3g salt + 15 minutes to thin membrane。
2
Seal up, freeze cold fermentation overnight。
3
potatoes: powder rice 100g + corn starch 30g + white sugar 20g + milk 120g evenly。
4
Cover membrane, cover membrane。
5
and evaporated potatoes, 350g, potatoes. it's cold. it's a half-hour fire。
6
fermented pasta press pressure to exhaust。
7
The pasta is eight equals, rounded, loose for 15 minutes。
8
the steamed potatoes come in with 10 g butter and then start rubbing their hands for 10 minutes, and then dora will show up after a few minutes。
9
steamed taro + 5g purple potato powder + 20g white sugar sugar + suitable milk platter。
10
The eight-point lasagna, the eight-point taco mashed, the eight-point potato, the eight-point meat pine, the eight-point cheese, is over。
11
Noodles are thin, with potatoes, pine, cheese, mashed potatoes, and squeezing。
12
Do what you want. The point is to be steady, fast and sharp, and not cut. The oven is 35 degrees and fermented for 40 minutes。
13
The oven is preheated, and if it's half-colored, then it's covered with tin paper。
14
Here we go。
15
The finished chart。
16
Great。