Super fast hand, outside crispy Q! About the concave bottom and collapse: pay attention to the amount of material, too much liquid will cause collapse after the furnace; temperature and baking time should be enough, otherwise it will easily collapse into a mass after the thermal expansion and contraction, the skin is baked and firmed, and the skin is compared after the furnace is released. It is brittle and hard to support the internal organization of the potato bag.
In order to save everyone from asking what the potato flour is, I took a picture of the raw materials, and the salt and sugar are not on the mirror (^_-)
Put the milk, sugar, salt and butter into the milk pot and stir slowly on low heat until the butter and sugar melt and turn off.
Pour the liquid in the milk pan into a clean pot, cool it slightly, add less scattered egg liquid, stir evenly, and then sieve the potato flour into a dough with a spatula.
The kneading dough is still slightly warm, and it is put into a baking tray by hand. The size is determined according to my own preferences. I give it to the children, so I do it relatively small, and I have 16 of them. The size of the baking tray is 28cm.
180 degrees, 25 minutes. The surface is slightly colored, and the surface is relatively hard when it is released. It is loose and crunchy. It is very soft inside. If there is a collapse, extend the baking time for 5 minutes. When the outer skin is baked, it will not collapse, and even the bottom is not.
The taste of this potato bag is crispy outside and soft inside. In fact, I prefer the kind of soft potato bread that is soft outside, so I will study it later...