it's a shame to come here and say that i've been making bread a dozen times, that i've been making bread because i don't have the tools to do it with experience, and that i've failed to start making bread, but then i've learned a few times about the watering and stretching of flour, and i've started to say that it's my bread road, and i've started with a nine-liter oven, and i've been busy trying to bake bread, and i've started with hands and faces, and i've been rubbing my face for one or five hours. first, the noodles are soft and unmanageable, and then the flour isn't high-weave flour. after doing it four or five times slowly, a certain amount of experience began to emerge, and it was then a year ago that the bakery machine, 24 litres of ovens, had been made one or two times a week, dozens of times. unfortunately, you can't show your hands to your seniors
This white sauce, it's a very nice name: Berschamel's butter sauce, a book I bought called "Doing Vegetables at Home," a little change in the fabric, a little bit of it, a little bit of it, a little bit of it, a little bit of it, a little bit of it, a little bit of it, a little bit of it, a little bit of it, a little bit of it, a little bit of a week. It's a soybean sauce, which I used half of my milk, which is more vegan than a child's shoe that needs to control its weight, and which I make, which is more ooze, which suits my Norbo taste。
It's just that the pancakes sold outside are short of fruit, because the fruit is fried, one is unhealthy, the other is too oily early in the morning, the other is that the family doesn't like the fruit in it, and the other is the process of saving breakfast time. I've added whole wheat powder in it, and it's more nutritional. The entire pancakes consist of flour, eggs, meat, vegetables, which are more comprehensive as breakfast nutrition, with a glass of milk or a bowl of porridge, with a few pieces of fruit, and a perfect breakfast is quickly ready. Let's try it
