cookingjuanfran blogspot.com

COOKING JUANFRAN

VOLVER A JUANFRAN 1985. Domingo, 7 de abril de 2013. 330g de harina . 80g de aceite de oliva. Ralladura de 1 limón. 10g de levadura Royal. 1 chupito de Licor de Anís. Las porciones de masa para cada rosco deben pesar 30g. Se bate el huevo con el azúcar que quede espumoso, añadimos el licor y la ralladura de limón. Enviar por correo electrónico. SAQUITOS DE CARNE EN SALSA. Obleas de empanadillas 12. Receta Cooking Juanfran Foto. Http cocinerando.blogspot.com.es. Enviar por correo electrónico.
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COOKING JUANFRAN

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VOLVER A JUANFRAN 1985. Domingo, 7 de abril de 2013. 330g de harina . 80g de aceite de oliva. Ralladura de 1 limón. 10g de levadura Royal. 1 chupito de Licor de Anís. Las porciones de masa para cada rosco deben pesar 30g. Se bate el huevo con el azúcar que quede espumoso, añadimos el licor y la ralladura de limón. Enviar por correo electrónico. SAQUITOS DE CARNE EN SALSA. Obleas de empanadillas 12. Receta Cooking Juanfran Foto. Http cocinerando.blogspot.com.es. Enviar por correo electrónico.

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This web page cookingjuanfran.blogspot.com states the following, "Domingo, 7 de abril de 2013." We saw that the webpage said " 80g de aceite de oliva." It also said " 1 chupito de Licor de Anís. Las porciones de masa para cada rosco deben pesar 30g. Se bate el huevo con el azúcar que quede espumoso, añadimos el licor y la ralladura de limón. SAQUITOS DE CARNE EN SALSA."

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