Milk cranberry potatoes
By VicentaLakin
Potato is really too much to love, and whatever it is to eat, it's too much for me to resist. Potatoes can be made with ash powder, and if they don't, they can be powdered with oatmeal, because I like to eat the sticky stuff, which must be good, so I like the soy potatoes, and the sour potatoes made with the rice powder, the milk cranberry potatoes that I share today, the creams that are so delicious, so sweet, so sweet, so sweet, so sweet, they don't taste greasy, so sweet when they dry. And it's particularly simple, putting all the material together and baking it together, so that you can get a really good snack, and your son loves it. It's soothing when it's just out of the oven, and in the middle, it tastes good, and it doesn't get hard when it's cold! But it's not like when it's hot
Recipe Recommendations
- glutinous rice flour 150g
- white sugar 20g
- corn oil 20g
- dried cranberries 30g
- milk 105g
- eggs one
Steps for Milk cranberry potatoes
1
The basin is filled with rice powder, with milk, corn oil, white sugar, eggs, etc., other than cranberry dry, which is mixed into smooth paste。
2
The cranberry dry has to be shredded and used。
3
The mix is even, and the paste is made in a thick paste (I use smaller eggs, which can be adjusted by the weight of the egg fluid)。
4
The good pasta is packed in a bouquet。
5
Bread-painted oilpapers, bouquets cut open open for about a centimetre length, squeezing out shapes in the oven, with a long circle of fingers。
6
The Griss air boiler boiler set two minutes in advance, choosing fire mode, mid-level, 170 degree baking for 17 minutes, with a slightly coloured surface。
7
It's good to eat if it's not hot。
8
Each bite tastes sour and sweet cranberry. It's so delicious, it doesn't get hard when it's dry, it's two very different tastes. It's better to be cold than hot。