THE YOGURT SOY POTATO MASHED -- THIS BREAD IS SO LONG BECAUSE IT'S GOT ALMOST ALL THE DELICIOUS REDS IN IT. - WHETHER IT'S A SCRUNCHIAS, OR A SALTY BALANCE, OINTMENT OF SAND, MEAT PINE AND BEAN, OR SMELT OF PERFUME, IT CAN BE FOUND HERE. AND THESE TASTES COINCIDE WITH UNEXPECTED COORDINATION, AND EACH BITE IN DIFFERENT PARTS HAS DIFFERENT TASTES AND IS FULL OF SURPRISES. NO WONDER THIS YEAR HAS BECOME A BRAND PRODUCT OF MANY WEST POINT STORES, AND MANY YOUNG PEOPLE HAVE TO LINE UP FOR IT. ITS PRODUCTION METHODS ARE SIMILAR TO THOSE OF THE USUAL SMALL-SIZE PACKAGE, WHICH, BECAUSE OF ITS ABUNDANCE, IS SOMEWHAT MORE PROBLEMATIC, ALTHOUGH IT IS NOT DIFFICULT TO MAKE IT AT HOME. LET'S SEE HOW IT WORKS. A. BREAD BODIES: 200 GRAMS OF MILK, 4 GRAMS OF YEAST POWDER, 380 GRAMS OF HIGH-WEED POWDER, 1 EGG, 40 GRAMS OF WHITE SUGAR, 2 GRAMS OF SALT AND 20 GRAMS OF CORN OIL. B. INTERNAL: NINE SALTED EGG YOLKS, 180 GRAMS OF MEAT CEDAR, 150 GRAMS OF BEAN, CASSAVA, TASTING. C. POTATO: 180 G OF CORN POWDER, 55 G OF CORN STARCH, 70 G OF WHITE SUGAR AND 15 G OF BUTTER (OR CORN OIL). D. TARTAR MUD: 100 GRAMS OF TARO, A LITTLE WATER. E. DECORATION: ONE EGG YOLK, A LITTLE WATER, A LITTLE COCONUT。
