Many people like to eat bread, but when they think about long fermentation, they retreat. Today I bring the sweet little bakery of the world, which, despite the yeast, does not take long to ferment and can be operated with a little fermentation. It's the word we used to eat Chinese. It's called loose or still in bread making. This little darling is the bagel. The bagels look like doughnuts, and they're so round. It has a glamorous appearance, but it does not have an egg brush; it is soft and tenacity in its heart, which is clearly different from the shell with a slightly metal sense. A bite reveals a clear difference between the beego and toast and sweet bread, which, if not prepared, may even be a little choked. But it's this strong sense of mouth that makes so many of them unpopular, and it's the more they chew. Beagle, sugar, salt, oil, and this -- black whole barley, fragrance, soft and stretchy. There's no fermentation, there's not enough for breakfast. Eating or wearing jams, eggs, bacon, sausages, they taste so good. This is also a bread that many people who lose weight like。
Mini-cinnamon toast, fresh saliva toast, with no small toast box, can be made directly into a small meal pack, with a much larger formulation, and new hands suggest water. A few pounds of cinnamon made last year, it takes a year to make tea. It's very fresh. Cinnamon: Fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh I love all the fresh food, so it's hard to find a creamy, sugary plum in my recipe
Another soft, super-soft-lace toast, said to be like Taiwan's dad's sugar. I didn't eat daddy's sugar, I don't know how it tastes. This is a very high sugar content, so it has to be sugar-resistant yeast. I used the usual red-packed swallow yeast, and I can't believe it's all right to make Brioshu's sugary bread, but this time it took me 10 hours to bake it, and then the fermentation went crazy, and once suspected that the yeast didn't work, so that it didn't disappoint me when the final product came out, super softly laced, smoky, like the sweet toast bun sold at the bakery. By the way, gold and blue-packed swallow yeast are the sugar-resistant yeast, of which blue is super-gold。
The red-treed grapefruit is soft, and there are no stories that are simply meant to consume the family's red-tree powder, and it's made of ice cream, so it's fresh. The red date powder in the formula is not the dry date powder, but the finished date powder. [icefruit practice: fresh grapefruit skin slices are immersed with water for three days, with three replacements per day with simple hand rubs before they are replaced] Scratch helps grapefruit skin to quickly produce yellow bitter juice, so that it can dry up when it is almost free of yellow bitter juice, such as the white meat of grapefruit, which is more abundant, can be cut with scissors. Without a small amount of fresh water in the pot, the fresh water is just as easy as the grapefruit skin, and the water is filled with a proper amount of old ice sugar (silver sugar) to dry it down with a small amount of non-savory oil, which is evenly smoothed and continues to dry up the excess water, and the made icefruit fruit is fresh and sweet, and I am usually used to make cots or ingredients. Grapefruit is stored in cold bags for at least six months, without which the direct storage of preservatives can deteriorate.]
