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Comments for recipe „bardzo delikatny biszkopt makowy”

leszek

(2009-11-21 09:33)

200g mielonego maku to ile ma byc suchego,żeby wyszła odpowiednia porcja mokrego?

Jagoda B

(2009-11-21 11:31)

myślę że dajemy suchy mak mielony a nie parzony

josa

(2009-11-21 14:28)

Nalezy zmielic suchy mak.Nie mozna go zaparzac poniewaz bedzie zbyt mokry i biszkopt nie wyjdzie!

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