material
Mashed potatoes, pre-mixed powder 400g.
Butter liquid 80g
80 grams of pure milk
200g egg liquid
4 grams of salt
Practice steps
1. Heat the butter into a liquid and let it cool. Prepare egg liquid and milk at room temperature!
2. Add salt to the egg liquid, butter liquid and milk (if you don't like salt, you can add no salt, and the finished product will not be very sweet). Stir with a manual eggbeater, add potato flour, and stir into balls with chopsticks! Scrape the dry powder next to it with a silicone spatula, and then let it stand for 5- 10 minutes to allow the butter to be fully absorbed!
3. Wear anti-sticking gloves and knead the dough until the surface is smooth, about 5 minutes (the state of the dough is very important, which is directly related to whether it collapses after baking)! If it is sesame flavor, knead the dough with sesame seeds several times, or add cheese crumbs to make it taste like cheese, and add ingredients according to your favorite taste.
4. Divide the dough into 25g, round it, and put it in a baking tray with oiled paper (remember to use oiled paper instead of tinfoil). The gap must be bigger! Spray a layer of water with a small watering can before entering the oven to form a beautiful hard shell!
5. Preheat the oven to 165 degrees 170 degrees and bake for about 35 minutes! ? Pay attention to the temperature of your oven and observe the color of potatoes in the last 5 minutes. I usually set it to 30 minutes. After the time, turn on the oven light to watch the potatoes color, and add 2 or 3 minutes! )
6, remember not to bake too much (very important)! My baking tray is 30*40, and the dough is 25 grams each. A tray can only bake 12 pieces at a time! (Every oven has a different temper. If the first dish collapses, bake it for 40 minutes. )
7. The second gastrodia elata will soften. If you like soft food, you can eat it directly. If the skin likes crispy food, it can be baked in the oven 140 degrees for five minutes. Let it cool a little more, and the skin will be hard!
Causes of potato collapse after baking: 1. It is related to the state of the dough (the dough may collapse if it is not smooth enough, and it will not work if it is rubbed. If you knead it into the third and fourth plates, it will become very sticky and it will be difficult to form dough! )
2. It is related to the baking time. Insufficient baking time will cause collapse, so it is urgent!
3. Uneven heating will collapse, so you must not bake too much at a time. This must be focused! After the dough expands, as long as there is a slight contact between two hemp potatoes, it will lead to uneven heating, and the contact place will collapse when baked! Be sure to give each potato enough room to expand!
After the potatoes are baked, they should be baked immediately. Don't stay in the oven, or it will collapse!
After the first dish is put in the oven, you can divide the next dish in advance. Some surfaces of the evenly divided dough look not smooth. You can rub it in your hand two or three times to make it smooth! I can make up to four bags at a time, because I make a lot of noodles, and some places may not be suitable when kneading noodles, so this step needs to be kneaded and shaped slightly. )
6. Use oiled paper instead of tinfoil for baking tray. From personal experiments, baking with tin foil is easy to collapse. Don't know why!
7. If you look at every key point carefully, 95% will succeed. If the potatoes collapse after baking, don't look at the making method carefully!