Potato toast

By VicentaLakin

Potato toast
And the son who had lunch said: 'Mama, I shall go shopping with my fellow students, and I will say!' Then his son washed potatoes and broccoli, and I said, "Will you not go shopping with your classmates?" What for? And say, "Yes, you can eat if you're hungry. I said, "Do you have trouble eating anything outside?" And his son said, “Why do you buy anything in the house?” It's not healthy outside. I'm speechless. I said, "You son of a bitch." Then why don't you take your food and go shopping? This is a very soft, very long potato toast

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Steps for Potato toast

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    Completed Chart
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    (b) Potato pellets, evaporated and cooled into mud
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    (b) The placement of all pasta, except butter, in bread-crumbs (preserve liquids)
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    (b) Opening of the face-painting procedure for the pasta and bringing it to the extension stage
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    (b) Re-starting the process after the addition of butter to bring the dough to full expansion
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    The fermentation is 2 to 2.5 times larger in the warmth of the film cover
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    (b) Take out the dough and split it into three rounded hypes for 15 to 20 minutes (I did two at a time)
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    (b) A stifling of the face of the face, with a cane in the middle, growing from two directions upwards and downwards, in the form of a cylinder, with a laxity of 15 to 20 minutes
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    (a) Growing squares, curled in cylinders, from both heads up and down from the centre after having a small cylinder crushed
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    The second fermentation in the warm and wet parts of the silhouettes is eight to nine points full
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    Fire on the preheat 175-degree oven for about 45 minutes
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    Completed Chart
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    Completed Chart
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    Completed Chart

    • Potato toast Make Tips

    1) Placing liquids on face rubs in order to avoid softening of the face. 2) The temperature of the oven is adjusted to the temper of the oven。

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