A Beginner’s Guide to protogel toto
blog Jul 12, 2021
This is the recipe that my grandma, my mom, and now me have all tried and all love.
The protogel is a gelatinous, sweet, and flaky substance that comes in powder form. It doesn’t stick to your teeth, so you can eat it without any mouth pain. I always thought it tasted like a cross between peanut butter and jelly, but I have since realized that while the original taste is great, the addition of the sugar makes the thing gross.
I can’t say that my grandma and mom are the only ones who have tried the stuff, but I have been thinking about it for a few years and I have to agree that they are amongst the first to try it. One thing that they have in common is that the protogel tastes sweet. I can’t say that I’m sure it has anything to do with the sugar, but it does seem to taste like a sweet-tasting sugar cookie.
The original protogel taste had a nice hint of sugar in it. The addition of the sugar makes it taste like a sugar cookie, which is not great for me.
The thing about protogel is that it is not easy to make. The problem is that the yeast has to be added to the mix at the same time as the sugar to get the protogel to rise. The protogel is a very slow-growing fungus and is the result of the yeast growing in a bowl. The yeast will kill the protogel and the rest of the recipe will be a mess.
At first I’d like to think that the protogel was going to be delicious, but after trying it, I’m not so sure. The cookie that was being made seemed to be a lot more watery than it should have been. The texture of the protogel was very hard to eat, and I ended up spitting out the entire batch. I guess that’s the problem with protogel.
The protogel recipe was made of flour and water. At first I thought it was yeast, but it wasn’t. I also thought it would be a lot of sour cream and cheese, but the recipe calls for flour, water, and baking powder. I didn’t think it would be much more than that but even after having it for a while I didn’t really like it.
I don’t know if it was the sour cream or the cheese, but it still wasn’t a very good protogel, not by any means. It wasn’t bad, but it was something I would probably rather not be eating.
Its not so much that protogel is bad as that protogel is very rich in carbs. I was trying to make some kind of a meat or cheese-based protogel, and I think I finally succeeded with this recipe. It was very, very rich and very tasty.
I have to say that I still don’t like the name. As a matter of fact I wouldn’t even use it by itself.