baking Recipes

Milk potatoes

Milk potatoes

VicentaLakin

MY DAUGHTER'S EATING POTATO BREAD. I PROMISED HER I'D MAKE IT. I'M FINALLY FREE TODAY. I GOT A COOK'S RECIPE, IT'S DONE ON THE SPOT, IT'S GOOD, IT'S ROUND, IT'S NOT COLLAPSED, THE SHELL'S HARD, IT'S WIDE EMPTY. IT'S SUPPOSED TO BE A PLEASURE TO SUCCEED ONCE, BUT I DON'T LIKE THE TASTE, AND I WANT THE PRUNE, SO I DECIDED TO DO IT AGAIN. HOWEVER, THE MATERIAL WAS INSUFFICIENT, WITH ONLY 22 GRAMS OF BARBED FLOUR, 75 GRAMS OF CASSAVA SODIUM AND HALF OF THE EGGS REMAINING THERE, WHICH WAS OBSERVED TO BE ABOUT 25 GRAMS. IT'S AN EXPERIMENT, NO MATTER WHAT! THERE'S NOT ENOUGH POWDER TO FILL IT WITH WITH RICE, THERE'S NOT ENOUGH EGG FLUID TO THROW WATER, THERE'S NOT ENOUGH CASSAVA POWDER TO TRY TO USE POTATOES, BUT THEN IT TURNS OUT THAT 75 GRAMS OF CASSAVA POWDER IN THE PASTE IS NO LONGER STICKY, AND THEN THERE'S NOTHING TO MESS WITH... AND THEN IT TURNS OUT TO BE A SURPRISE TO ME THAT THE QQQ IS SOFT, THOUGH NOT EMPTY. THIS IS THE ONLY RECORD FOR NEXT TIME。