#aca Fourth Session Baking Contest# Making Pornographic Cuttlefish Pesto Bread
by Food·Color
Favorite
1
Difficulty
Easy
Time
2h
Serving
2
I am embarrassed to call it cuttlefish bread, but cuttlefish juice is used. . .
When I saw the ink dripping from the belly of the frozen fresh cuttlefish, I immediately thought of Teacher Meng's dark cuttlefish bread-because there was no cuttlefish powder, it was shelved indefinitely. Thinking that the cuttlefish powder might come from the dried cuttlefish juice, I quickly collected the frozen cuttlefish juice and left it for some day to make the cuttlefish bread a reality.
However, as I often say recently, "Don't wait until later, almost all the "after" will be abolished in the present, and will never continue without context." The cuttlefish juice was frozen for several months, until the ink bread inadvertently passed by, it seemed to have opened a dusty past. Teacher Meng's cuttlefish bread was finally awakened. There is no future, just now.
Looking at other people's cuttlefish bread with only a few grams of ink, it evolved into such a black bread. In the same way, only a little ink was used. However, the result was very unexpected. The pitch-black ink quickly diffused and disappeared in the dough. The dough was only soaked into a light gray, and adding ink was impossible. I had to let him be that it was not much deeper than the white. Of ash. I couldn't help raising the dough to the silver handle of the oven and making gestures, as if it could be treated as light metallic gray.
In desperation, continue the remaining steps. The pesto sauce could have jumped out prominently on the dark surface, but was concealed in the yellowish skin. It was red pepper powder-there was no Hungarian red pepper powder, so I had to replace it with ordinary pepper noodles-although I only dared to sprinkle it a little bit, it suddenly lit up. Hope it's not too spicy. . . . "
When I saw the ink dripping from the belly of the frozen fresh cuttlefish, I immediately thought of Teacher Meng's dark cuttlefish bread-because there was no cuttlefish powder, it was shelved indefinitely. Thinking that the cuttlefish powder might come from the dried cuttlefish juice, I quickly collected the frozen cuttlefish juice and left it for some day to make the cuttlefish bread a reality.
However, as I often say recently, "Don't wait until later, almost all the "after" will be abolished in the present, and will never continue without context." The cuttlefish juice was frozen for several months, until the ink bread inadvertently passed by, it seemed to have opened a dusty past. Teacher Meng's cuttlefish bread was finally awakened. There is no future, just now.
Looking at other people's cuttlefish bread with only a few grams of ink, it evolved into such a black bread. In the same way, only a little ink was used. However, the result was very unexpected. The pitch-black ink quickly diffused and disappeared in the dough. The dough was only soaked into a light gray, and adding ink was impossible. I had to let him be that it was not much deeper than the white. Of ash. I couldn't help raising the dough to the silver handle of the oven and making gestures, as if it could be treated as light metallic gray.
In desperation, continue the remaining steps. The pesto sauce could have jumped out prominently on the dark surface, but was concealed in the yellowish skin. It was red pepper powder-there was no Hungarian red pepper powder, so I had to replace it with ordinary pepper noodles-although I only dared to sprinkle it a little bit, it suddenly lit up. Hope it's not too spicy. . . . "
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