It's already normal for my family. The bread that you bake yourself is more real than the bakery, and it smells good in your mouth, without worrying about the additives and the improvements. It doesn't seem so hard to do it. The bread is made softer than the direct method and will not become hard for three days. But often the bread is not going to last that long, basically the first afternoon I baked, the children came back from school to resist the temptation to eat one or two, and the rest was settled by the family the next day. Whether it's bread or toast, it's either high-strength powder, or it's easy to save. It's a high protein content, it's easy to rub out the mural, and the baked bread tissue is chewy. A small amount of low-strength flour added to the small bread can increase soft tastes and, although the protein content has been reduced after the flour has been mixed, it can still produce transparent and flexible gloves. It's not just a film, but it's a sense of satisfaction. This intestines, which are home-made beef larvae, with no pigmentation, is the original beef color, tastes good, eats well. The formula of the larvae can see my recipe shared a few days ago and can be used to process it in the fridge and to freeze it back in advance. The surface of the intestines is wrinkled after a high-temperature baking, and it looks like some color and look like it's a bit of a “frozen combination”. Well, thanks to the soft bread, the taste is better than the shame。
