The names of dinosaur eggs, popcorn, and small dumplings all refer to the same thing. I heard it a few days ago: Some people are willing to spend 3,000 pieces to buy a recipe. I am shocked. So I was greatly interested in it. I studied it myself and shared my research results for free. It has become a net red like a soy milk box. If it is broken down, it is actually a popcorn filling based on the shell of the potato and the calories. This mochi is not the paralysis we have done before. The two shu characters are different. The main ingredients of the potato flour are wheat flour and modified starch, and the paralysis is mainly glutinous rice flour. Two kinds of things are different. The stuffing stuffing is made by adding a cheese or cream to the different flavors. In fact, this combination is similar to a puff, but the shell is different. When the shell of the potato is just baked, the surface is crisp and soft inside. After cooling, the whole is Q. The cold potato is squeezed with ice and cold sauce, and you can eat a different taste from the inside. After squeezing the whole sauce, the whole ice is cold and the taste is completely different. This recipe is divided into three parts. It is longer because I wrote four kinds of sauces and countless kinds of extensions. Actually, the words are very fast. I have made the potato and four flavors in less than two hours. If you look patient, you can make delicious popcorn. Many people respond to the fact that the potato is roasted and not long or just baked. First, use the oven thermometer to measure the oven temperature. The potato is still very sensitive to temperature. You need to run in with your own oven. Secondly, the lack of or the overwhelming of the potato dough will also have a great impact, especially if the cockroach is not in place and the length will be small. Try it yourself several times to find a better state. There is also a hollow potato problem. It is normal to have a little adhesion inside. Recently, it has been done many times. The temperature of milk and egg liquid is slightly higher and seems to be longer.
I used this potato, I created it. If you buy a certain treasure, the water absorption of different potato powders may be different. If you buy different ones, you should adjust according to the state, but there are formulas on the packaging.
The potato powder is poured into the pot, and the milk and eggs are put into the milk pot and salt is broken.
Heat the milk egg liquid to a warm heat and feel warm with your fingers. You can also sit in warm water and do not cook too hot to avoid egg agglomeration. (The heating is because the hydroxypropyl starch in the potato flour is not soluble in cold water, it needs to be gelatinized with warm water)
The heated milk egg liquid is poured into the potato flour and stirred with chopsticks until the basic dry powder is not visible.
Add softened butter and grab it with your claws.
After grasping it, I feel that I can't pinch it in. I press it with my fist, let the butter absorb it as much as possible, and then knead the dough with the same method as the bread dough.
It doesn't take long, the dough will become smoother and smoother after a few times. When you hit the picture, you have to stop. Then you will become more and more sticky. It feels that the dough is basically smooth, and you don’t feel sticky.
Or like this group, it is not as smooth as the previous one. But if you don't have a bit, you won't be able to do it.
Divided into 21 grams or so, about 18 can be divided (remember to preheat the oven 180 degrees before the split, small oven insulation is not good, you can properly increase the preheating temperature, put it back and then adjust it back)
One by one, the small balls are placed on the baking sheet of the tarpaulin (or oiled paper), placed at intervals, and the potato will grow a lot.
After the oven is preheated, put it into the middle and lower layers, and bake it at 180 degrees for 25 minutes, then adjust it to 160 degrees and then bake for 15 minutes. (About about 10 minutes of baking, the potato will start to grow up, and it will be shaped in about 25 minutes. After setting, turn down the temperature and bake it to avoid too much color. The temperature should not be too low at the beginning, too low, the size of the potato is not big, the temperature is high. The potato grows up and is cooked at a lower temperature.)
Take it out and let it cool.
We need to squeeze the sauce in the middle of the hollow potato. It is better to squeeze the sauce. If you don't want to squeeze the sauce directly, the potato can be baked directly at 170 degrees for 35 minutes, and the size will be smaller. Baked cooked potatoes will be retracted a little after thermal expansion and contraction, but if the retraction is very serious, it is not cooked. Try not to use the enamel plate that comes with the oven.
The second part: different flavors of sauces and extended sauces are mainly Caska sauce with cheese or cream. The sauce with cheese is more elastic and less prone. The softening effect of adding cream is more obvious. You can try it separately. Try to see which one you like. When you bake the potato, you can start making Caska sauce. Caska sauce ingredients: egg yolk 4 / milk 300 g / fine sugar 35 g / low gluten flour 20 g / corn starch 10 g / butter 15 g cheese filling: add 80 g crushed on the basis of the formula Caska sauce Smooth cream cheese and desired flavored creamy filling: Add 150g of cream and the desired flavor to the formula Caska sauce. Note: The amount of sugar can be increased or decreased according to personal preference. I am not very fond of it. Sweet, add different flavors, basically no extra sugar. * The butter in the formula can also be added. It does not affect the texture of the whole sauce. There will be some differences in the taste. * Don't leave during the process of making the Kasida sauce. You need to pay attention to the preparation work at all times. Measure all the materials, prepare a basin of ice water, and put a few ice packs in a basin of water.
Add granulated sugar to the egg yolk, gently break it up, do not need to send
Sift in low-gluten flour and cornstarch, mix well until no granules
Boil the milk (if you make a vanilla flavor, add the vanilla seeds to the milk and cook it)
While stirring the egg paste, slowly pour the milk (must slowly pour it, so as not to burn the eggs into egg flowers)
After mixing, sift it back into the milk pan
Put back on fire and cook with minimum heat
While cooking, use a scraper to mix the bottom, do not stick the bottom.
Slowly, the Kasida sauce will become thicker and thicker, and even some granules will appear. Don't worry, continue to use a scraper to shovel from the bottom to avoid the paste pot. Cook until the sauce looks fine and elastic, and the bottom of the pot appears a little bit brown. Turn off the fire (the Caesdar sauce that was made in the final cooking will be more flexible, and the powdery taste in the sauce is not so obvious)
Add the butter and mix well after the fire is turned off.
Then immediately sit down in the ice water to cool down, and use a spatula to help evenly cool down.
After cooling, use a spatula to see if there are any agglomerated flour particles.
Pick out the agglomerated particles
Seal the plastic wrap and put it in the refrigerator for use.
Original cheese Caska sauce: cream cheese is taken out to soften it in advance, or it can be smoothed with a spatula by warm water.
Add the Caska sauce and mix it in the bag to be refrigerated. (You can add matcha, instant coffee powder, happy jam, hazelnut sauce, etc. to make cheese fillings with different flavors when the cheese is crushed)
Vanilla Cheese Stuffing: When making Caska sauce, take half a vanilla bean pod and slice the seeds.
1 Put in the milk and boil together to make the vanilla Caesar sauce and add the cheese or cream. (Similarly, the black tea filling can also be directly put into the black tea bag and boiled with milk)
Matcha Cream Caska Sauce: 5g Matcha Powder with a little boiling water and evenly
Add in whipped cream and send it to 1989
Add Caska sauce and mix well-filled flower bag for cold storage
Mocha cream Caska sauce: add 1 teaspoon of instant black coffee powder (without companion) and 1 tablespoon of cocoa powder to 8.9 minutes. Add the Caska sauce and mix it evenly into the bag.
Start filling with all the fillings (just choose your favorite flavor, don't need to do it)
The third part: With a sharp knife, poke in the bottom side to open a mouth, slightly open a little bit (do not tilt, squeeze back and cover.)
裱Flower bag cut a small mouth of 8mm or so (it is more convenient to have a puff mouth)
Poke in from the hole, try to poke in to ensure that the squeeze is full
When it is packed with sauce, it can feel the place where the hand is flattened when it is squeezed. When the whole potato is full, you can slowly take out the bag and wipe it off with kitchen paper if it has a little sauce on the surface. (You can also squeeze two flavors in one potato)
Extension: If you like creamy custard stuffing, you can make different flavors of cream and then add Caska sauce, chocolate cream (for chocolate cream making, please refer to [Chocolate chubby roll] I made before), black tea cream, etc. need to advance one It can be sent after the night is completely refrigerated, and the imagination can be developed to produce a variety of flavors.
You can add matcha, instant coffee powder, happy jam, hazelnut sauce, etc. to make cheese fillings of different flavors when the cheese is crushed.
I know that you may be a little reluctant to do after reading the steps, but! Please believe me, just me. The nettle potato is very fast. When the mochi is roasted, the Caska sauce is made. When the mozzarella sauce and other mochi are baked, the taste is desired to be made. Such a plan is just a time to roast the mochi! right! The cooked maize is kept in cold storage and eaten in three days. The first day without filling is delicious. The next day with stuffing is delicious!
More recipes long press the QR code to pay attention to the 'Xiaokui sister' WeChat public number, update more timely
Hydroxypropyl starch in potato flour is a kind of modified starch, which has better stability after gelatinization under heating conditions. I also experimented with cassava flour, flour, glutinous rice flour, etc. to test the test, the taste is not ideal, and the instability is easy to crack. )