Beans bread

Yogurt snack

“As long as the noodles are in place, the fermented package will be as soft as the two fermented, and will not become hard for two or three days.”

The Great Lakes

The Great Leba, the Big Bread. A bite will make you fall in love with the Breakfast Energy King. It tastes sweet, sour, soft, chewy, smelly. It is not the same as ordinary bread, and it is better to slice or tore into soup and milk, easily digestive, and its unique way of making is very good for the stomach。

Bean white toast

Seventy per cent of the Chinese + water is legal, the finished super soft bean white toast is soft enough for a soft girl who can't handle it, and this formula is used to rub the machine, so long as it's well controlled, it's not too stressful. Because normally the way bread is stored is simple, the package of food bags is a direct room temperature of three days, so I've always liked bread with a large water content, so it's still too soft for three days. The liquids in the formulation are pure water only and 90 per cent of the milk content is 100 grams if it is intended to be converted into milk. With regard to the legal benefits of the use of water by the main noodles, there are three things: one can wrap up more water, two summers, and a better cooling of the membrane could take place。

Coconut

Just one fermented snack, easy to learn, finish the bakery. *Baking * up and down a fire of 180°C, mid-level, 25 minutes or so, glazed paper to the satisfaction of the top to prevent it from being too dark。

Light cream toast

Pumpkin red beans

Black full of wheat toast

Many times, this time it's a more satisfactory part of the whole wheat toast, which is not only soft, but also tastes good, eats more toast that is not fat, chews more fragrance and tastes better. Black wheat accounts for 40 per cent of the total, 70 per cent of the volume of heavy water is too soft for the finished product to be frozen and fermented for too long, and room temperature remains soft for three days, requiring a sharper bread knife to slice。

Rosemary doesn't rub bread

Now that a lot of people on the Internet are showing bread free, we're following the wind. It's convenient to think of bread free. But it is felt that this kind of bread tends to flatten bread, such as slipper bread, Ciabatta, or Focaccia, and we add a little bit of our own fresh rosemary, which doesn't go too far。

Polish yogurt bread

It's cooling again in the last few days, and the passion for making bread has increased. Just in time for the new festivities, it's called love in the heart! Let's start with a plate of yogurt bread! The Polish species are very soft. Don't be frightened by that name. It's just an yeast. It's super simple. The Polish bread is super soft, slower than the direct fermentation bread, and is not hot or Chinese. Homemade yogurt is used to make bread, which increases the wetness, softness and smell of milk. During the fermentation process, it produces lacid bacteria that also brings different flavors to the noodles. Honey's bread is not so white because honey has color effects. Honey is not a complete substitute for white sugar, and its effects, in addition to increasing sweetness, are more likely to be wetting. Polish seed, yogurt, honey, and the three are “strongly united” so that the twirling bread with 500 grams of flour is not only beautiful, but even less tasteless. I use 13 inches of the sun, from the top to the four sides and the bottom, evenly warm, beautiful