What is the method of mashed potatoes?

Preparation materials: medium gluten flour150g, lard 53g, sugar powder 30g, water 50g, low gluten flour120g, lard 60g, lotus seed paste 250g, potato flour150g, butter 25g, water 50g, milk powder/kloc.

1. Dough material: medium gluten flour150g, lard 53g, powdered sugar 30g, water 50g, and let stand15min.

2. Crispy dough material: low-gluten flour 120g, lard 60g, standing for15min.

3. Divide the water-oil skin and pastry into 16 equal parts, and relax for 15 minutes.

4. Take a water-oil dough, knead it flat by hand, put it in the cake, wrap it and knead it tightly. Roll the wrapped dough into an oval shape with a rolling pin. Roll into a roll from one side.

5. After all, cover with plastic wrap and relax 15 minutes. Take a dough roll after relaxation and roll it vertically into an oval shape with a rolling pin. Roll into a roll from one side. Roll all the rolls, cover them with plastic wrap and relax for 20 minutes.

6. Add butter to the potatoes, steam the clear milk powder on the pot 15 minutes, wrap the roasted peanuts and make balls.

7, the same amount of 16, bread outside the potato15g coconut as stuffing.

8. Put the loose cake bag into the filling.

9. Put everything in a baking tray, put it in an oven preheated to 175 degrees, and bake in the middle layer for 30 minutes.

10, finished product drawing.