blueberry creamy mashed potatoes
main ingredient cooked potatoes 26g
auxiliary ingredient condensed milk moderate amount homemade yogurt moderate amount blueberry jam moderate amount water moderate amount
1. Steamed small potatoes peeled
2. Put them into fresh-keeping bags and press them into mud
3. Add about two tablespoons condensed milk.
4. Add homemade original yogurt.
5. mashed potatoes
6. put them in a paper bag.
7. Squeeze into a plate with a random flower shape
8. Dilute blueberry sauce with mineral water
9. Pour it on mashed potatoes.
Material
25g low-gluten flour, 25g sugar-free yogurt, 1 egg, 125g salt-free cream, 125g sugar, 1/2t baking powder and 1/2 baking soda powder. It is very important to warm the eggs before using them. Please pay attention to
2. Sieve the low-gluten flour, baking powder, baking soda powder and salt for later use
3. Beat the warmed salt-free cream with an egg beater, add sugar and stir well, then add sugar-free yogurt in 2-3 times and mix well
4. Add the flour into yogurt liquid. Usually, the mixture can be finished in about 15 times at most
5. After adding a proper amount of fresh blueberries, put the batter into the mold with an ice cream scoop, and bake it for about 25-28 minutes at 18 degrees for about 2/3 of the mold.
Material
25g of high flour, 1g of milk powder, 3g of eggs, 6g of milk and 75g of water. 25g of cream
Method
1. Knead the dough to a complete stage by post-oil method
2. Put it in a pot and ferment it to 2.5 times its original size
3. Take out the dough after fermentation and exhaust it gently
4. Divide it into 3 parts on average, and roll it for 15 minutes
5. Shape it
6. Put it in toast box.