Recipe: Gradient purple potato hydrangea hoe

Home Cooking Recipe: Gradient purple potato hydrangea hoe

Notes:

If you like sea salt coffee, you must like the fresh purple potato flavor with a light salty hydrangea hoe.

Ingredients:

Steps:

  1. Home Cooking Recipe: The yeast was allowed to stand for 5 minutes with warm milk.

    The yeast was allowed to stand for 5 minutes with warm milk.

  2. Home Cooking Recipe: After mixing flour, powder, milk powder, sugar, salt and baking powder, add warm milk in several portions.

    After mixing flour, powder, milk powder, sugar, salt and baking powder, add warm milk in several portions.

  3. Home Cooking Recipe: After the mashed dough is allowed to stand for 8 minutes, it is kneaded into a smooth dough and fermented to 2 times larger.

    After the mashed dough is allowed to stand for 8 minutes, it is kneaded into a smooth dough and fermented to 2 times larger.

  4. Home Cooking Recipe: Making gradient purple potato dough: 70g dough + 10g purple potato puree; 60g dough + 20g purple potato puree; 50g dough + 30g purple potato puree; 40g dough + 40g purple potato puree; no 20g dough into 20cm strip

    Making gradient purple potato dough: 70g dough + 10g purple potato puree; 60g dough + 20g purple potato puree; 50g dough + 30g purple potato puree; 40g dough + 40g purple potato puree; no 20g dough into 20cm strip

  5. Home Cooking Recipe: Plotted in a shape

    Plotted in a shape

  6. Home Cooking Recipe: First round clockwise

    First round clockwise

  7. Home Cooking Recipe: Second round counterclockwise

    Second round counterclockwise

  8. Clockwise

  9. After finishing the molding, the steamer will wake up for 20 minutes, then cool the fire for 10 minutes to turn off the heat, and then remove the pot after 5 minutes.

  10. The rest of the dough can be made into a milky hydrangea

Tips:

Do not like salty mouth, do not add salt


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