Salted yogurt

for a friend who likes toast, controlling the temperature to ferment is a small problem. traditional toast production takes a long time to ferment and the temperature of fermentation is related to the taste of the final product. how can you ferment a simple and effective fermentation, and the newcomers control the face of the noodles? the answer is, "frozen fridge! this is not just a convenient toast. it's your favorite part. take a bite, it's soft, it's sweet, it's sweet, it's sweet. this partner does 300g toast, and 450g of all toast materials multiplied by 1.5 times。

Pork steak

Almond sauce bread

Very soft and delicious bread. It's high sugar. I've lost more than half. It's just sweet。

Pizza buns

Stromboli, the standard Chinese translator, does not know that a pizza is translated as a barrel of pizza or as a pizza pie. At the SBARRO restaurant in Hawaii and Guam, there was love at first sight. It is said to be a pizza chain of New York-based Italian descent that has not yet entered China. The so-called “cylinder” is sealed on both sides, and the finished product can be cut off for sale, not open like a dumpster with a lair. This is the English interpretation of Stromboli: atypeofurnoverfilledwithvarious Italiancheeses (typically mozzarella) and cardcutsorvegetables. I've always wanted to try in my kitchen. The ovens, the air frying pans are used, but they taste good。

Milk toast

Milk toast, a high-nutrient bread, without a drop of water, with milk and noodles, and milk powder to increase the smell of milk and nutrition. You can cut the bread into a piece of peanut butter, jam, cheese and so on, but I think it's good to eat directly。

Eggs, yogurt

To make bread, it's a hard thing for a lot of people, but instead, you make buns, and you make bread, and it's much better than buying. At first, learning to bake for the sake of a healthier family, they practiced over and over again at home and learned a few lessons that could be shared. In order to make bread, it is soft and lasagna, and the flour is indistinguishable。

Peaches

In mid-Autumn festivals, do some Chinese traditional peach blossoms, traditional festivals, in addition to mooncakes, perhaps some Chinese traditional pastries, fragrances, stratification, and the key is a very high price for paint. The color of the peach blossoms is so beautiful, it can also be colored with red edible pigments, but it must be kept in mind, too much is used, and the colours are less beautiful. Peaches are divided into three parts: soaks, oil coats and pies. Among them, the flour required for the sodium is low-banded flour, the oil coats are medium-band flour, and the pies are generally red beans. The oily skins, which consist partly of water, pig oil and condensed flour, rubbing or machine-stamping a smooth face, are in the best condition to pull out the film and do not crack during re-production. I used the gold dragonfish's corset wheat powder, which is easy to film. The soufflés consist partly of low-strength flour and pig oil, and the soufflés in the soufflés are made out of goldfish pastries, which are made out of 100 per cent of good wheat, which are not easy to build, and which are delicious and delicious。

Red bean pound cake

Used to be particularly fond of buying cupcakes at supermarkets, especially those with heavy oils, chewing on sweet and soft, not those of Chifeng, but not hard at the entrance, with fresh skins on the face of the cake, wrapping paper sometimes immersed in oil, and then a piece of oil in the hand, which is heavy oil, like Myaf cake. In fact, it can be made at home, and it's not different from what it tastes like outside, but the only difference is that you can choose a better butter without adding any perfume. When I learned to do it, I never went to the supermarket to buy cupcakes and made them better. His son ate a few of them and took them, so he was not hungry for dinner。

Onion pine bread

I'm the baker of the tunnel. I tickle when I don't scratch. But at a low level, you want to make yourself a good breakfast. Today, I swung an onion bun。

Souffle cream abalone soup

Have you seen Uncle Bo's presentation of Western cooking? It's really about Uncle Bau's knowledge blind, not his own project. So this time, Uncle Bo was planning to cut water all the way to take notes, and specifically invited a foreign aid teacher who was good at this. Uncle Bob, who's been working with the abalone in the daytime, is a big deal! Turns out the abalone taste was unprecedented with light milk and butter。