If you can do this, you can't do this. The whole family likes to eat. Because of it, I'm full of love and passion for bread. It's also a milestone, and that's pulling me back from the cake pit to the bread road! I was running all the way down the cake road and I had to buy a bunch of eggs because I could use five to six! It's because it's simple, it's fast, it's delicate, it's quick! And the bread, the oil, the fermentation twice, the plastics, the baked bread is just the same. If it's a failed bread, it's like crying. Wait for a pot of good, soft, soft bread. It's so tired. And then you order a collection or forward, and you have to take this baking box today. I'm not exaggerating. This bread is too simple! All materials other than honey beans are mixed, covered with noodles, ready to pack, molded or baked, and fermented twice as large. The oven doesn't have to be preheated. It's going straight in. Words still seem a little complicated, but when you go through it, you'll see how simple it is! Bread made with fermentation, super soft, soft and soft, pulls silk out. It's exactly the same bread that comes from two fermentations。
In April, the cherry blossom season, it turns out to be a pink memory: "Ten suns of cherry blossoms bloom, and the flowers go round and round once again," and it keeps memories with good food, makes cherry sauce, and has cherry cakes, soothing skins, soft flowers... It's a pity I've been mixed up in the black sesame, covering up the original color of the cherry sauce, but the smell of the cherry blossom still exists
