A fig tree branch bread

natural yeast fig twig bread is made on the basis of the country's breadfruit group. the pasta and the former raisin-rural bread use the same rural bread base, the natural yeast-rural bread base, which is wet and tastes sour that it is the staple bread that is often eaten by french rural people. the bread added to the fruit is better suited to chinese tastes and can mask the taste of micro-acidity and be more sophisticated. this bread was supposed to be dried with figs and walnuts, but i had no walnuts at home, so i only had figs. the figs need to be made early with rum, and it won't take long. the plastics of this plastic bread are also interesting, wrinkled on purpose and baked as if it were a broken branch of an old tree, so the natural yeast made and fed by the swabs can be found here at http://home.meishichina.com/space-5965002-do-blog-id-525497.html or http://home.meishchina.com/recipe-176167.html

Country cranberry bread

the bread is a lot, but it's never been easy to try it. the initial impression of the european bag was either thick, solid, and able to kill a person like a brick; or high-oiled sugar, which seemed guilty. of course, these were the first feelings i had since i saw the picture. later on, christmas bread, stalland and pandolo, tasted good, though a little hot. however, the impression of europa has also changed. the formulation of the experiment was still based on the new book of the free sister, which slightly modified her country bread. materials: liquid species: high-banded flour 113g, low-fudge yeast 1/4g (0.75g), water 113g main group: high-banded flour 188g, whole-wheat flour 75g, low-fudge yeast mother 1 kg (3g), salt 7g, water 139g, butter 17g, winecrackers 75g

Almond

The almond soufflé is like old peaches. I use almonds, I eat them myself. Indeed, I cut the oil and sugar by 20 grams each. It's still soft and it tastes so rich。

All-sherry toast

The whole wheat toast. I haven't eaten for years. At that time, for some time, the whole wheat toast was a daily breakfast. And the toast is bought, and a pack of 13 pieces, two pieces a day, can eat for a week. Then? Then the breakfast memories are lost. Bread has been made for a long time, and the whole wheat bread is ticklish, because a person eats for days. At last, on this day of summer, determined to make bread of its own. For what? For what? Mr. Meng's Chinese wheat toast was finally made. In fact, whole wheat can bring peace, calm and satisfaction much longer than fine flour. It's like a restless heart. At the time of production, however, it remained impatience. I thought it was full of nines, and then I couldn't hold it. As a result, the baked bread was not covered. Finally, we had to take off the cap and bake the top. A lot better than the old toast. Next time, be patient。

Whole wheat pack

Summer's hot, like light. It's a nice bag with congee. It's easy

Black and sesame

Although blackness is not good, black sesame as a therapeutic diet, which benefits the liver, kidneys, blood, drying, hair and beauty, is an excellent health-care cosmopolitan food。

All-shell onions

Remember when one of my big brothers said that if you don't eat bread, it won't work. In fact, if you don't have to make bread, you can make bread. So I bought a pack of wheat flour. I like onions。

raisin country bread

the natural yeast raisin country bread is made of raisins on the basis of the country bread pasta. the natural yeast rural bread base is humid and tastes sour, and it is the staple bread that is often eaten by french rural people. the bread added to the fruit is better suited to chinese tastes and can mask the taste of micro-acidity and be more sophisticated. and in the next few weeks, i'm going to renew a few of the breads made from this base noodle, except for the fruit, which is different. all bread is made of natural yeast, which can be found here at http://home.meishichina.com/space-596502-do-blog-id-525497.html or http://home.meishichina.com/recipe-176167.html

The ice is full of wheat toast

IT WASN'T INTENDED FOR THE WHOLE WHEAT TOAST, AND IT WAS MADE LAST NIGHT, THINKING THAT WHATEVER TOAST COMES UP IN THE MORNING IS GOOD. IT WAS ONLY IN THE MORNING THAT THE CABINET WHERE THE FLOUR WAS STORED HAD TO OPEN AND LOOK AT THAT LARGE PILE OF WHEAT FLOUR AND ADMIT THAT IT WAS A FOOD THAT NEEDED TO BE CONSUMED AS QUICKLY AS POSSIBLE. IT'S NATURALLY SOFT AND WELL ORGANIZED. THIS TOAST IS TWICE AS GOOD AS THE WHOLE WHEAT TOAST I'VE DONE BEFORE, SOFTLY SILKED TISSUE, CHEWING IN MY MOUTH, EVEN SOFTLY AND FRAGRANCELY, THINKING I MADE ICE LAST NIGHT。

The whole wheat bun

When I got up in the morning, I took care of the kids and went to school, and I was busy with flour, and I wanted to make a whole wheat toast. When it was finished, the whole wheat toast formulation was 195 grams of macaroni flour, and I had the impression that 195 grams of wheat flour had been poured into a bread bucket, which had been filled with liquids, which had been sunk into the egg water mix and could not be brought out. When he was busy eating breakfast, he laughed at me and said, "Well, that's good," and I said, "Well, good, I'll make a whole wheat bun." He put up with the greasy porridge in his mouth and said, "I'm thinking about how not to make a bun when you call it flour. Ha, ha, well, you can't make a bun!" "You don't like it, you don't like it, you don't like it, you have to eat it, you have to eat it, you have to make it and you have to destroy it." He said, "Let's make milk." I'll pay for it