Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.
3/4 cup All Purpose Flour
1/4 cup US Standard Potato Flour
2 tsp Sugar
1/8 tsp Salt
1/2 tbsp Baking powder
1/3 cup Milk
1/4 cup Butter
3 tbsp Chives
2 pcs Eggs
1 tbsp Butter
4 strips Bacon
2 tbsp Strawberry jam
Preheat oven to 230ºC. Sift all the dry ingredients together in a bowl.
Cut the butter into small cubes and place in the bowl as well.
Slowly pour in the milk and stir with the tip of the spatula teasing the milk on to the flour. Mix until well incorporated.
On a clean lightly floured surface fold the dough in half three times. You will notice the dough getting smoother and smoother.
Roll out the dough to approximately half an inch thick. Cut out the biscuits using a cookie cutter.
Place the biscuits on a non-stick baking sheet and bake for 10 minutes.
In a hot pan fry a couple of strips of bacon until golden brown.
In the same pan cook up runny scrambled eggs using the rendered bacon fat.
Assemble the sandwich by spooning on a generous amount of butter and jam to both sides of the inside of the biscuit.
Layer the bacon then the sunny side up egg then finally the top of the biscuit to finish the sandwich.
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