Milky potato pumpkin bag
By VicentaLakin
Pumpkin is the Queen's Fry food that comes in the fall, with the potato, adding a new taste to the pasta。
Recipe Recommendations
- pumpkin a little
- Medium gluten flour appropriate amount
- qingshui a little
- yeast 3g
- purple potato a
- milk powder 1 scoop
- white sugar a little
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Milky potato pumpkin bag
1
Cracker and yeast, mixed, evenly mixed。
2
Pumpkin's evaporated, while it's hot and muddy。
3
Add flour and add, as appropriate, a small amount of fresh water, rubbing into a smooth, slightly soft pasta, while fermenting for two hours。
4
Know how big the noodles are。
5
Potato steams early。
6
Add milk powder and sugar。
7
It's also muddled, cooled。
8
The good ones take out the exhausts and divide them into sizes you like。
9
The potato pies are in reserve。
10
Take a pumpkin pasta and pack a potato pie。
11
Rounded with the mouth of the tiger, rounded with the hand of the whole conglomerate, and closed the mouth。
12
Put it in the steam pan, still fermenting for half an hour。
13
After the second round, the water was boiled, steamed and steamed for 20 minutes, shut off the fire and then removed。
14
Look, nice potato pumpkin bag。
15
Zip it, whoa, creamy, delicious。
16
Milky potato pumpkin bag。Milky potato pumpkin bag Make Tips
Pumpkin's gonna put it in place. Just a little soft. Potato with milk or milk。