Potato ice cream
By VicentaLakin
It's a very delicate, beautiful product that comes out of a simple, colorful material
Recipe Recommendations
- purple potato 150 grams
- lotus root starch 75 grams
- sticky rice flour 50 grams
- wheat starch 25 grams
- fine sugar 75 grams
- milk 210 grams
- water 210 grams
- coconut appropriate amount
- sweetening
- steamed
- several hours
- simple
Steps for Potato ice cream
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1. Preparation of materials
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2. Potato pellets into the bowl. When the steam pot and the water fire are burned, the potato is put into the steam pot for about 12 minutes, until it is soft
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3. Release of steamed potatoes and all ingredients other than coconuts into food preparation machines
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Four. Slurred in fine
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5. Take a square, heat-resilient box (or other heat-resisting packagings you have), with a thin layer of vegetable oil adhesived inside it (to use corn oil or sunflowerseed oil, and not to use heavy oil such as peanut oil, so as not to affect the taste of finished products)。
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6. Pour one third of the mashed potatoes into the box. The box is placed in a boiler that boils the water, evaporates in flames for 10 minutes. Opens the steampot cap and pours another third of the sour potatoes into the box for 10 minutes. One third of the remaining cassava is poured into 15 minutes of steam. The total steam time is 35 minutes。
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7. When it's evaporated, the mashed potato is shaped into cake. After cooling, put in a freezer until it is cold
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8. Take out frozen sweet potatoes and cut them into 16 small pieces with a knife
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9- Roll out the cold cakes in the coconut, so that the surface is evenly bound to the coconut, so that it can be fed。