Potato Simiball
By VicentaLakin
It's been a long time since I've been trying to make a potato. I can't get a purple potato. I'm just gonna go back and ask for a regular potato. Today's break took a lot of time to do it. It's good, it's good。
Recipe Recommendations
- chengmian 150 grams
- corn flour 50 grams
- milk 90 grams
- sago 80 grams
- Taro in 1
- milk powder 5 grams
- white sugar 30 grams
- lard 15 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for Potato Simiball
1
Potato head to skin, cut thinner, water in the pan for 15 minutes, and it's soft。
2
THE STEAMED TARO CRUSHES IT WITH A SPOON AND ADDS ALL THE MATERIAL TO MATERIAL B.
3
Then the mud is mixed up with those materials and the cages are evaporated for 10 minutes。
4
While steaming taro, another boiler sets the water, and then puts the Simi in it for transparency。
5
WHEN SIMI'S BOILED, SIFT THE WATER AWAY JUST FOR SIMI. AND THEN I MIXED THE PASTA MILK POWDER WITH MATERIAL A。
6
The mixed rice powder evaporates in the pot to the ground. It looks wet and sticky. It's normal. It'll get hard when it's evaporated。
7
Steamy Simeon. It's not hard。
8
On the board of the case, a layer of raw powder was sprayed, some of the millimetres were taken, and the ball was made。
9
Make the ball thin, as long as it's thin. Then put a tart ball on the powder and close it and make it look good。
10
So, put one on the steamer。
11
The cold water in the pot does not have to be preheated, so put the steamer in it with the ready Simi ball and put a lid on it for about 10 minutes。
12
It's good, it's good, it's soft, it's soft, and if it's too long to get hard, it can get soft again. Seal the fridge within a day。