Making bread at home is more likely to be based on family tastes. It's like today's corny pine bread, full of food and mouth. I use ready-made cornbread flour, which is also very thick flour, with a variety of grains such as oatmeal, wheat, black sesame, rye and pistachio. There is no ready-made grain bread flour, which can also be added on its own, with a ratio of around 25 per cent of the condensed flour. In addition, I added two more ingredients — platinum and meat pine. It's called "Taiwan" and it's more common to say that foods made with milk and white sugar, like "Daifu" we usually eat, can be called "max" like snowmeisters. It's one thing to say, whether it's a platinum, or now it's all written. Take a bite, and there's a fragrance of fragrance in the corn bread outside, a fine and soft fragrance in the middle, and a little salty in the inside. This bread is so satisfying that it's hard to eat. I've made six of them. Everyone's eating for breakfast. Can't we have a roast every day
