I don’t know what is the potato flour. I went to Google this afternoon and said that it is cooked glutinous rice flour. I don’t know if I’m going to use the cooked glutinous rice flour. I’m going to make the glutinous rice flour ripe and become the potato. Take it and bake it will be successful, because the heart is more urgent and I don’t know if it will succeed. So the half-cooked glutinous rice flour is out of the pan and I didn’t expect it to succeed. I saw that the kitchen is basically a potato powder. A glutinous rice flour should not be seen by many people. I don’t want to eat it next time, but I forgot how to do it. Anyway, I feel so good. I restrained and ate three ????.
Put the glutinous rice flour in a small pot and mix the cream (preferably blended). Milk powder Sugar Sugar While stirring, heat and finally add the egg. Mix immediately. Avoid the egg. If the egg meets the bottom of the pan and the egg dough is too dry, add some water.
The whole dough becomes soft and soft, and it can be pulled out with a little bit of gluten.
When the dough is still hot, it’s hard to beat it. Isn’t it the more you hit the q bomb? I think this is the same kind of reason during this period plus some sesame.
I almost got the dough and it was a little bit cold. I started to divide the dough. The total dough was 404 grams. I had a score of 25 grams. There was only 21 grams. It seemed to make the dumplings into small balls. I worked hard to put the closed mouth underground.
The oven is preheated at 350 degrees Fahrenheit or 175 degrees Celsius in the middle layer or the middle and upper layers are baked for 21 minutes.
I cut it right away. The skin is crisp. It’s soft for half an hour. I ate three. It’s cool for a while, but it’s still delicious. 糯唧唧????
When the dough is heated, I feel good and normal. I am happy and have a good success rate.