I often make cake biscuits, the elderly don't like Western snacks, so I made ghee snacks, it looks good, the layering is also good, I haven't tried pork fat, people really don't like the taste of pork fat, the smell of buttermilk is still better, it smells better, but don't eat this for weight loss!!! don't eat! don't eat!

WHAT YOU NEED

Ingredients

About 390 grams of potato or iron rod medicine (filling)
Light cream (filling) 100 g (depending on the taste of the population)
Milk (filling) 160 grams (depending on the taste of the population)
40 grams of butter
150 grams of wheat flour (watercress)
Fine sugar (water oil peel) 15 grams
60 grams of water
55 grams of room temperature softened butter (watercress)
75 grams of room temperature softened butter
12 grams of purple potato powder or tea powder
108 grams of low-fat flour

How TO MADE Potato mashed potatoes

Steps 1 to 4

1. It's been a long, long time, and I've had water in between.

2. After steaming, put it in a non-sticky pan that can be cooked in the oven, crush it with a chopstick, use a silicone scraper to mix it with the clay, I personally don't like the food to touch the ironware, otherwise you can also put it in the blender and crush it, divide it into two or three parts and mix it evenly, adjust the amount you like

3. It is best to use a heat-resistant silicone scraper, it is convenient to shovel the filling that is stuck to the inner wall of the pot, divide it into two parts by adding liquid light cream, fry it until the filling becomes as textured as soy sauce, divide it into three to four parts by adding butter, adding butter each time to the filling after absorbing the fat and then adding the next piece, until the filling can no longer be eaten into the fat, stop adding oil, the amount I give is about the value, look at your own filling suction bag, finish cooking and store it in the food

4. Before making the filling, you can put the oil and butter ingredients in the packing machine, choose the raw dough, automatically and the dough, you can put the softened butter at the beginning together with the flour and sugar mixture, then the oil method can also be, the two methods of mixing the dough, the dough comes out the same effect, find a clean dough bowl, put the oil and butter ingredients together, manually and the dough are mixed until the butter is completely melted, the dough has a glow, the more the mixture is absorbed, the better the effect, after the dough is mixed the bag, the oil and butter separately in the food to prevent dry skin

Steps 5 to 8

5. Weigh the water-oil dough and the oil dough separately and divide them evenly into eight equal parts.

6. It is not necessary to be too large, just the size that can cover the oil dough, as shown in the picture, wrap the oil dough, close the dough and wrap it in a round shape.

7. Wrapped in a round-shaped dough, the dough is flattened and kneaded into a beef tongue.

8. The beef tongue is rolled up from one end and left loose on the board for about 15 minutes, basically, according to the order in which the dough is processed, it is processed until the last one, the first piece of dough is basically loose, and the lid is turned upwards, as shown in the picture.

Steps 9 to 12

9. I didn't take pictures with paper instead, as shown in the picture, cutting the paper from the middle.

10. The sliced dough is placed upside down, with no gaps in the middle, and the paper roll is used only as an indication.

11. Use a spoon to gently open the dough into a circle, turn the dough over, wrap the side with the pattern on the outside, like the fifth step, wrap the filling in the filling, put the filling in as you like, if you can handle it well, put more, the first time you can put a little less, better handle

12. After wrapping the filling, turn the mouth down, for a total of 16 pieces, and put it in the pan, opening a gap in between to prevent swelling and then glue it together.

Steps 13 to 16

13. The oven is preheated at 180 degrees and cooked for about 25 minutes, in order to prevent discoloration, I later adjusted the top tube to about 165 degrees, to prevent excessive coloring, you can also cover a layer of tin paper in the middle, because the filling is already cooked, as long as the outer skin observes a good layering effect.

14. When you look at the layering, it works well.

15. This is how I cut it, I used raw potatoes and iron powder, I think the potatoes will work better.

16. It's a beautiful snack in a snack box for a friend.

Handy cooking tips

　　I don't like pork fat, so I use butter, the overall milk smell is heavier, the reaction is better, the amount of cream and refined milk in the filling square can be adjusted on its own, it's only about the amount in the square, you can adjust the amount of refined milk while cooking, taste the sweetness you like, if you want to make the tea peel, the tea peel itself is more bitter, you have to add some refined milk to the filling, until you feel very sweet, the filling must be cooked until it is dry, it becomes a solid state, it can become a whole like a dough, when I make this filling, I think the drying and related is almost no longer butter!