Purple sour potato balls
By VicentaLakin
The omelet is a wonderful thing to eat, and it tastes so good. My little fat girl, she's been in love with it ever since she tasted it for the first time. As long as she eats in a place with an egg plaster, she must order two and eat all of it. And sometimes, at home, remembering and asking me, "Mother, I'm going to eat egg tarts..." It's all right. Who's gonna make us eat shit? It's not gonna hurt us. So, after repeated tests and comparisons, this is a nicer square. It looks good. With all-powerful waffles and all the fruits and dried fruit you like, it's easy and delicious
Recipe Recommendations
- Perilla flying cake skin 2 bunk
- egg yolk of 2
- light cream 60 grams
- milk 40 grams
- low powder 5 grams
- white sugar 25 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Purple sour potato balls
1
Raw materials used。
2
Flycake peels out of the fridge soften. Start making water. Cream cream, milk and sugar are put together in small pots to heat and mix to melt completely。
3
Two yolk when it's cold。
4
Add 5 grams of low powder and evenly mix the water。
5
Start making tweezers. Two softened flycakes roll up together。
6
The five equals of the equal size of the cut。
7
Handle the mold with flour, set up the sliced fly-cake little agent and put it in the mould, and press it to the shape of the mould。
8
Let the edges of the pie be thicker and go beyond the mimic。
9
Fix all the skins and freeze in the fridge for half an hour。
10
Sift out the water and remove the foam。
11
Precipitated potatoes go to the pelvis and are placed in small blocks of the frozen pelt, and then poured into sifted water until 7 or 8 points。
12
Preheated ovens, 200 degrees, up and down, mid-level, about 15 minutes to surface focus。