Cheese-la-la-la-la-la
By VicentaLakin
Potato mud is the passion of many people, and all sweets and beverages associated with it are sweet. I like tara, too. It's one of those. Now the taro is cheap enough to buy a few bucks, and half of a taro goes straight to steam, and it's just finished, and it's not wasted. It's a simple practice to compress the taro head into mud, to add a proper amount of milk and milk to the desired state, and to make it look good, to add some potato powder, which I put directly to color, to be more natural, to be pure. Today's share of the mashed mashed potato pies added cheese chips in addition to mashed potatoes, salty cheese and sweet mashed potatoes as if the sweet salt never-ending motive had been activated! I can't stop eating, and I'm lazy to replace it with a hand-picked cake, which is the easiest soccer food, and it's the first thing I've ever done. The tacos are simple and delicious. They're appreciated by the family
Recipe Recommendations
- Taro 150g
- purple potato 50g
- condensed milk 15g
- milk small amount
- scallion pancakes 2 bunk
- the mozzarella appropriate amount
- egg yolk one
- white sesame appropriate amount
Steps for Cheese-la-la-la-la-la
1
First, the taro and potato slices are evaporated, and the milk pressure becomes mud, allowing for a small amount of milk to regulate the density。
2
Then it's assembly work, a little warmer after the claws are removed from the fridge, with a patch of Masurila cheese on the surface and a piece of tarp。
3
It's also covered with masuriara cheese。
4
On the top of the top is a hand grab cake, the edges are squeezed, the surface is brushed with yolk, white sesame, and a few holes are stamped with toothpicks。
5
THE GOBIK T42 OVEN IS PREHEATED 180 DEGREES UP AND DOWN, MID-LEVEL, BAKED FOR ABOUT 20 MINUTES, AND CAN COME OUT ON THE SURFACE IN GOLD AND YELLOW。
6
The lids are so thin, so hungry, they're cut open, they're full of casseroles, and then they explode。
7
Pretty Lass, it's more delicious than the troublesome baked dessert