bạn always hear people saying there are discrepencies in the Harry Potter books, but I have truly found a plot hole.
It is a major plot hole, I have noticed, in the Harry Potter series...A very serious one.
Everyone's always talking about how much Harry looks like his father, even Hagrid in the first book.
Molly and Arthur were in the order with Harry's parents ie James.
Why didn't Molly recognise Harry at Kings vượt qua, cross station?
He has the same black, sticking-up hair. And the scar!
And just look at the moment Fred and George told Molly that he was Harry Potter.
~ Sydney.
It is a major plot hole, I have noticed, in the Harry Potter series...A very serious one.
Everyone's always talking about how much Harry looks like his father, even Hagrid in the first book.
Molly and Arthur were in the order with Harry's parents ie James.
Why didn't Molly recognise Harry at Kings vượt qua, cross station?
He has the same black, sticking-up hair. And the scar!
And just look at the moment Fred and George told Molly that he was Harry Potter.
~ Sydney.
Ingredients
2 cups self-rising flour, hoặc plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup bơ hoặc margarine
1/2 cup fine granulated sugar
1 cup mixed dried trái cây (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
nước ép, nước trái cây of 1/2 small orange
Instructions
Preheat lò nướng to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine hoặc bơ into the flour.
Add sugar, dried trái cây and trái cam, màu da cam rind.
Stir in egg.
Add sữa and just enough nước ép, nước trái cây to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten hoặc smooth them.
Bake for about 10 to 12 phút hoặc until golden and firm.
Cool completely on rack for flavor to develop.
2 cups self-rising flour, hoặc plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup bơ hoặc margarine
1/2 cup fine granulated sugar
1 cup mixed dried trái cây (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
nước ép, nước trái cây of 1/2 small orange
Instructions
Preheat lò nướng to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine hoặc bơ into the flour.
Add sugar, dried trái cây and trái cam, màu da cam rind.
Stir in egg.
Add sữa and just enough nước ép, nước trái cây to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten hoặc smooth them.
Bake for about 10 to 12 phút hoặc until golden and firm.
Cool completely on rack for flavor to develop.
