1. Peel two potatoes and steam them (I used a big potato directly).

2. Press into mud or mud with a separator.

3. Yeast mixed with warm water

4. Mix low-gluten flour with salt and sugar.

5. Add the dissolved yeast water to the flour.

Add milk

7. Add two egg yolks

8. Pour butter melted in water.

9. Stir well and let stand for 30-60 minutes.

10. After fermentation, add mashed potatoes and stir well.

1 1. sent by protein.

12. Add to potato batter.

13. Mix evenly.

14. Prepare the pan and scoop the batter in with a spoon (I didn't add oil, just fry it).

15. Fry slowly on low heat until a small hole appears on the surface of the muffin.

16. Carefully turn over and fry until the other side is slightly yellow.