This cranberry snack was made with the souffle pellets all day, because I felt that it wasn't ready, that the surface was condensed, that it was unsatisfactory, that I had finished the chart, and I took the material and started making the cranberry snack. This time, I'm rubbing my face with a toaster. When the noodles are done, it's almost dark, it's covered with a shampoo, it wakes up for dinner, and it's plasticized. When time was tight, I chose to save one, and the second was full and the bread was good. I thought I'd make a carrot bun. I don't want to go downstairs without a carrot. Every piece of bread is about 55 grams. {\bord0\shad0\alphaH3D}
It's been a pleasure making cranberry yogurt, pouring cranberry on each bottle and pouring on milk mixed with bacterial powder. It's just like the fermentation of raw yogurt, but it's delicious. It's full of sour, sweet cranberry. No more sugar or honey, just sweet! I make two boxes of milk each time, which is the case for four bottles, and five vials for all of them (because I can't put five of them in this yogurt machine, all of them fermented with a bread.) Eat one or two vials a day (but sometimes when I'm not home, my husband eats only once, so basically I eat them all). This is fresh. Two boxes of milk, half a bag of fungus powder, or 0.5 grams, with the remaining half of the bag folded at the mouth and two layers of lacerations, continued to be kept in the freezer for the next time。
