Scrambled with tea and potatoes
By VicentaLakin
The mashed bread with tea and potatoes is an inexhaustible dessert with a fragrance of fragrance, soft and thin, as if it melted between lips. The moment the bread is torn apart, the cassava inside it comes up, the flexy potatoes come up, with a silky fragrance, and the bitter smell of tea is reinforced, creating a surprising sense of taste。
Recipe Recommendations
- milk 130 grams
- yeast 4 grams
- eggs one
- white granulated sugar 40 grams
- salt 2 grams
- high-gluten flour 270 grams
- matcha powder 10 grams
- unsalted butter 20 grams
- glutinous rice flour 120 grams
- corn starch 30 grams
- white chocolate 90 grams
- light cream 90 grams
- sweetening
- baking
- several hours
- senior
Steps for Scrambled with tea and potatoes
1
One hundred and thirty grams of milk, four grams of yeast, and five minutes of sequestering。
2
Add 40 grams of white sugar, 2 grams of salt, and one egg。
3
Sifting 270 grams of high-banded flour and 10 grams of tea powder。
4
Just mix it into a thick film。
5
Add 20 grams of salt-free butter softened room temperature。
6
Keep mixing it up into thin film。
7
Takes out the noodles to round, wraps them with a skin film and ferments them up to a factor of 25°C。
8
During fermentation, 120 grams of corn powder, 30 grams of corn starch, 190 grams of milk and 60 grams of white sugar were mixed。
9
Sift in a wide bowl。
10
Cover it with a filament and insert a few gas holes。
11
The water in the pot is boiled and placed in steam for 25-30 minutes。
12
When it's evaporated, it's good to have no plasma at the bottom。
13
Put 35 grams of salt-free butter。
14
Put it down for a little while。
15
When the potatoes are not too hot, put on gloves for about 10 minutes。
16
Put all the butter in it。
17
It's not touching the whole thing. It's flexible
18
Scratch the film and cool it。
19
Fermented noodles, take them out。
20
Put pressure on the air。
21
They split evenly into 12。
22
Put wet towels on the round for 10 minutes。
23
The potatoes are also evenly split into 12 pieces, rounded. Note: Some flour may be adhesive。
24
Take a noodle, round and flat。
25
Pack a potato。
26
Keep your mouth shut and put it back on the grill。
27
The oven is fermented at 35°C, fermented at 1-2 hours, and fermented at 1.5 times。
28
When fermented and removed, the surface is coated with a glass of milk or egg fluid, which slows the speed at which the surface becomes charred。
29
The oven is preheated to temperature 180°C and baked for 20 minutes。
30
Bake it out, cool it。
31
90 grams of white chocolate, cut into flat pieces。
32
Add the cream 90 grams。
33
Insulation melts to silky。
34
Sift in tea powder 6 grams。
35
Smash slowly to even colour。
36
When the tea chocolate is cold, it is mixed into a micro-breed and filled in a bouquet。
37
On the top of the teabread, a hole was inserted with chopsticks to stir up the space。
38
Squeeze in tea and chocolate paste。
39
Put a cup of tea on it。
40
SCRAMBLED BREAD WITH TEA AND POTATOES
41
THE STRONG PLASTER TEA COLLIDED WITH THE WONDERFUL Q-MEAT, ALL OVER THE MASHED BREAD。
42
Bite, be happy, rub tea in heaven。
43
QQ-Q-Q-Q-Q-Q-Q-E-E-E。Scrambled with tea and potatoes Make Tips
One, the tea-painted ones are of better quality and the finished ones will taste better. 2 After roasting on the surface, baked bread, etc., a dish is placed on the upper floor, which slows the change in the colour of tea. 3. The cassava is to be covered, all the butter is to be melted and the cassava is to be flexible and not sticky. 4. Uneating unemployed material shall be kept in seal, in a cool and dry place, to avoid tidal deterioration。