Mini breakfast
By VicentaLakin
It's a very happy thing to have an external souffle, a rich smell of cheese and a soft and sweet taste inside. And it consists of pumpkins, potatoes, wheat flour, rice powder, cheese, full and balanced nutrition, and a glass of soy sauce is the perfect breakfast
Recipe Recommendations
- pumpkin 50g
- purple potato 20g
- glutinous rice flour 40g
- sweet potato starch 10g
- low-gluten flour 15g
- brown sugar 10g
- edible oil 2g
- cheese 17g
- sweetening
- baking
- half an hour
- simple
Steps for Mini breakfast
1
Washing pumpkins and potatoes out of the skin and steaming them, pouring them out of the water and making them mud, adding sugar and all kinds of powder, and rubbing them in the face
2
put a thin layer of edible oil on the grill, then put the face in a circle, then tear a piece of cheese (about 17 g) onto it
3
Put it in the middle of the oven, preheated to 180 degreesMini breakfast Make Tips
You can actually make a larger batch of dough and just refrigerate the leftovers. It's not really cost-effective to steam such a small amount of purple sweet potato and pumpkin at once, is it? When I wrote down the ingredients, I also made a larger batch of dough, just estimating the proportions. This is especially great because you can prepare the dough the night before and just take it out of the fridge to bake the next morning. This way, you can save that precious time in the morning!