Ingredients
Spuds mix 400 grams
Butter liquid 80 grams
Milk 80 grams
Egg white 200 grams
Salt 4 grams
Steps
1, heat the butter to liquid over water and let it cool down, and then add a few drops of milk and egg white. Prepare room temperature egg mixture and room temperature milk!
2, egg liquid butter liquid milk add salt (do not like salt sweet mouth can not add salt, the finished product will not be very sweet) with a hand whisk to mix, add jatropha with chopsticks and stir into a ball! Next to the dry powder with a silicone spatula to scrape, and then let stand for 5 - 10 minutes, so that the butter is fully absorbed!
3. Put on your non-stick gloves and knead the dough until it's smooth on the surface, about 5 minutes (the state of the dough is very important, and directly related to whether or not it collapses when it comes out of the oven)! Into the oven before the surface with a small spray can spray a layer of water, you can make a beautiful crust!
5, preheated oven on the fire 165 degrees down 170 degrees, bake for about 35 minutes! (pay attention to their own oven temperature, the last 5 minutes to observe the spuds on the color situation, I usually set to 30 minutes to time, open the oven light to see the spuds on the color situation and then add 2 minutes or 3 minutes!)
6, remember a disk do not bake more (very important)! My baking dish is 30 * 40, the dough 25 grams a, a disk can only bake 12 at a time! (Each oven temperament is different, if the first disk out of the collapse on the bake for 40 minutes)
7, the next day spuds will become soft, like to eat soft, eat directly, the skin like to eat crispy, bake in the oven at 140 degrees for five minutes, a little cooled skin is hard!
The reason for the collapse of the spuds out of the oven: 1. with the state of the dough (the dough is not smooth enough may collapse, kneaded also not, if kneaded to the third or fourth disk of dough will become very sticky, not good to form a ball!)
2. With the baking time, the time baking is not enough will cause the collapse, can not be rushed ah!
3. uneven heat will collapse, so be sure not to bake too much at a time, this must be keyed ha! Dough expansion as long as the two spuds touch a little bit, will lead to uneven heat, touching the place out of the oven will collapse! Be sure to give each sweet potato enough space to expand!
4. Spuds should be taken out of the oven immediately after baking, do not smother in the oven, otherwise they will collapse!
5. After the first disk into the oven, the next disk can be divided in advance, divided evenly after the small dough some of the surface does not look very smooth, you can knead in the hands of the left and right two or three times, so that it becomes smooth! (I do up to four bags at a time, because the production of more, when kneading the dough there may be some places not kneaded in place, in this step you need a little kneading and shaping a little)
6. baking tray with greaseproof paper, do not use tinfoil, personal experiments, with tinfoil out of the cave easily, I do not know what is the rationale for it alas!
7. Look carefully at each point 95% of the points will be done successfully, if the spuds out of the oven collapsed, it must be the production method you do not look carefully oh!
7.