Automatic TranslationAnd potpie, in the third study of the yeast Edition
This yeast version of the potpie, mainly in the fermentation time and the product tastes (and too much acid like) to
This time, the time is just right. the outside crunchy, inside soft, add the unique micro-fermented smell, just like some Indian people do feel that way
A large fire explosion, avoid converted to oil potpie,
Currently after release, nearly an hour and a half, they're still crunchy.☺️