THE LAW OF WATER IS ALSO A NECESSITY FOR MAKING BREAD IN THE SUMMER. THIS FORMULATION IS MADE OF A CLASSIC CATERPILLAR SWEET BREAD THAT IS LEGALLY MADE OF WATER BY A SOUP-BASED BASIC BREAD, WHICH CAN ALSO BE MADE INTO TOAST OR OTHER KINDS OF BREAD. THIS IS A VERY LIQUID SOUP PLANT, WHICH IS STILL SOFT FOR THREE DAYS, WITH A COOK ' S MACHINE, AND A HAND-STAMPED COOK ADVISED THAT ABOUT 20-30 GRAMS OF WATER SHOULD BE RESERVED. THIS FORMULA CAN MAKE ABOUT TEN CATERPILLAR BREADS, AND I'M BAKED IN TWO OVENS, ONE 40L, ONE 10L, HALF THE SIZE OF THE OVEN, ONE THIRD OF THE 10L OVEN. ALTHOUGH THIS IS A RECIPE, THE PROCESS IS MAINLY FERMENTATION, ETC., AND IT IS VERY GOOD FOR THE NEWCOMERS, AND IF IT IS NOT WORKING WELL FOR THE FIRST TIME, IT IS POSSIBLE TO FIND OUT IF THE PLACE IS NOT IN CONTROL, BECAUSE THE EFFECTS OF THE SAME FORMULA ARE COMPLETELY DIFFERENT FROM THOSE OF THE PERSON WHO DID IT, WHICH I MYSELF TRIED TO SHARE VERY WELL. IF YOU THINK YOU'RE DOING WELL, IT'S A BASIC BREAD THAT'S SOFT AND TASTES GOOD.
As a result of the epidemic, many people are staying at home and are therefore more interested in the kitchen. Whether it's an electric cake, or a cold-skinned cat's ear, or even a bun of waffles, it's on the learning agenda. A lot of friends ask me if there's a way to make bread. After all my years of learning and groaning, there is. We all know that, in order for bread to taste, the most important thing is to rub and ferment. If we don't talk about fermentation today, we'll talk about how this pasta-free bread works. Because the “long” noodle process is avoided, the taste of bread is as perfect as possible, and there is no sip of slag, and there is a key point in mixing the noodle with a spoon. You know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you If you don't follow this crucial step, you'll have to buy it in a bakery or a private room! Besides, I've recently studied a lot of squares with different flavors of free bread, and interested friends can read my articles these days. There was an apple cinnamon bread a few days ago, which is unique and warm for people with bad stomachs。
Today I present you with a very delicious, tall, home-made French dessert, Strawberry Brest Puff. The surface of the finished product is a soft-sniffed soccer, biting down, and the fragrance shell is filled with sweet, sweet vanilla cassettes, plus sour strawberries, which can't be put down at once, when the tea in the afternoon is both pompous and delicious, no wonder it was in the Red Shop, which had opened in the winter. The Breste puff is simple and easy to use, and it is not necessary to give out eggs or butter, but it is sufficient to mix the materials in a step-by-step manner. Let me start by introducing Paris Bresser Puff, also known as Wheel Puff, as a classic French dessert. Speaking of its origins, it is important to mention the famous Round of the Ring Law Bicycling, which was launched by Paris and returned to Paris after Brest. At the beginning of the 20th century, a sweet man who liked cycling made his puffs from his shop into a cycle circle and named Paris-brest for sale. The puff was then popular and now visible in sweet shops around the world. Today you are presented with the classic Brest puff formulation and practice, which consists of three parts: Puffskin (top of the outer layer), vanilla cassava sauce (internal pie), basic puff paste (ring). If you're in trouble, you can do the last two. Let's do it step by step。
Feels like it's the most economical cake. But it feels like it's a collection of failed cakes: it collapses because it doesn't blow, it's out of caramel, it's out there, it's out there, it's out there, it's out there, it's out there, it's out there, it's out there, it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out. It's just to boil, not to bake too much, so the flour must be small. This is 6 inches, 8 inches = 6 inches x 1.75. The oven temperature was 10 degrees high, 240 degrees and 220 degrees, respectively。
