I especially like to eat spuds, weekend leisure nothing, with the oven to make spuds to eat. After baking, I found that the spuds are retracted, really ugly, not much appetite. Then why baked spuds will shrink?

How do you do q stretch tasty not hard

should pay attention to keep the flour moisture enough, has been and flour strength and time to grasp just right, can not be steamed too cooked potatoes can be.

Outside the sale is not easy to hard spuds because of the addition of modified starch, do it yourself in order to soft spuds can only be formulated to increase the liquid content, the operation of the refrigerated, a refrigerated solidified some of it, so that do it again.

Why baked spuds will shrink back

Preheated oven 200 degrees, spuds dough rest half an hour and then into the oven, baking 20 minutes, spuds dough fully expanded can be baked, do not rush to take out, but in the oven and then simmer to cool, so as to ensure that the spuds will not shrink back.

The most important point is to have the patience to wait, after kneading the dough relaxation must not be less, otherwise the potatoes will be baked out of the shrinkage. The oven should never be turned on during the baking process, or it will shrink instantly.

How to make delicious spuds Practice 1

Ingredients: 200g spuds, 50g butter, one whole egg, 110g milk.

Practice:

1, butter is heated over water to make it melted.

2, the jatropha, butter, whole egg, milk, all mixed together into the same disk, with a rubber knife mix well, to achieve a grain-free state.

3, the oven should be preheated ten minutes in advance 200 degrees, in the baking dish with a layer of oil.

4, wearing disposable gloves or plastic bag rolled sweet potato dough, roughly the size of the sticky rice cake into a similar shape, put on the baking sheet, the surface can not be made smooth, because the heating will automatically expand and the surface will tend to be smooth.

5. Put it in the oven and bake at 200 degrees for about 20 minutes, depending on your oven.

Ingredients: 220 grams of sweet potato bread flour, 30 grams of high-gluten flour, 1 egg, 3 grams of salt, 25-30 grams of sugar, 100 grams of milk, 15-20 grams of cooked black sesame seeds, 5 grams of soy sauce (optional), 40 grams of butter.

Directions:

1. Add the jicama flour, high gluten flour, salt, sugar, egg and soy sauce together into the mixing bowl and beat on low speed to combine.

2, slowly add the milk, and mix to form a ball, because the powder is relatively sticky, may stick to the cylinder, the center of the machine can be picked up with a spatula to help mix into a ball.

3, add butter in stages, mix the dough into a slightly smooth dough, different from the bread mask, we have this slightly smooth on it.

4, finally add cooked black sesame seeds, and then mix for a minute, do not add too early, black sesame seeds broken, the dough will become dirty, not beautiful.

5, hands and dough gently pat a little corn oil, not sticky hands can be fished out of the dough, divided to 30 grams per group, we can probably split into 16, and rounded into a baking dish, do not need to deliberately flattened.

6, I used a steam oven with a wind oven, set the temperature at 200 degrees, baking 20 minutes, you can give a few steam halfway, slowly will change and become larger, there are slight natural cracks, completely rise to double the size.

7, time to can not be taken out first, turn off the fire and continue to dry inside for a few minutes before coming out.