1. Peel the potatoes and steam them in a pot, press them into a puree with a spoon, take 50 grams and let cool for later use.
2. Knead the mashed potatoes and other materials until the film is formed, and the basic fermentation is 2.5 times larger.
3. The fermented dough is vented and divided into 10 portions, rounded, and placed in a baking tray.
4. After the final fermentation is complete, brush a layer of whole egg liquid, put it in the oven, and heat the middle layer up and down at 180 degrees for 15 minutes.
Tips:In order to make the mashed potatoes more delicate, it is best to pass it through a sieve.
This dough will be sticky, if it is not easy to handle later, you can use a little hand powder.
