Bean Curd Skin Rolls

 

Fondant Potatoes

I actually tried 3 times and on the 3rd time I got the hang of it. The first time somehow the potatoes were not cooked thoroughly. The second time I cooked it longer, but the water didn't go away. That's because I cut the potatoes too high. So I figured that you should cut the potatoes a bit more thin, so that the water can evaporate and so that it's easier to cook the potatoes.

And now I've mastered it. This is how I make potato fondant.