One key of bread, it's best to put all the food in one-time, and then the first key starts without charge, just waiting to eat, doesn't it? A non-oil-free formulation (yellow oil, liquid oil) was encountered, so a single key function was tried. It's getting cold, the fermentation doesn't come in summer, so I paused and extended the fermentation. The bread products are evenly coloured, skinless, and the family is satisfied。
Cannelé, a traditional dessert from Bordeaux, France, and a pink Macalon toll-bread look even less beautiful. It's full of fragrance rum, and it's fragrance, and it's QQQ.'s taste, and it's gonna fall in love! The first time I've learned to do it, it's with the square of the Parisian mom! I did it once and I thought it was amazing, it was caramel-like, and it was soft like pudding, and it was made of eggs, milk, flour. But it took Luri a long time to do it, 24-48 hours to do it, one hour to bake, but it's not complicated, and it's worth it。
I love the fermentation process of the noodles, and whatever shape, after time, it's gonna be full, full and fat. This bread, this time, should be a piece of cake, in a rounded model that lets the face extend, expand, swell, naturally look beautiful and attractive
