Brown sugar and honey bread

Brown sugar and honey bread

I made whole wheat bread last time, which was really good. Under this challenge, I used soup-growing method to make whole wheat bread, and the effect was very satisfied. For the black molasses mentioned in the book, I used Molasses molasses and changed the almond grains sprinkled on the bag to peanut grains, and the effect was quite good. The first time I made soup and bread, I just followed Teacher Meng's instructions in the book, and it went smoothly. I really want to thank Teacher Meng.
Red bean whole wheat bread

Red bean whole wheat bread

This was the first time I made bread with whole wheat flour, and it was quite successful. When I made it, the aroma came to my face. After taking the slices, I couldn't wait to eat two. <br /><br />Due to different brands of flour and different water absorbency, when using Teacher Meng's recipe for stirring the dough, I found it too dry, so I added an egg yolk and 20 grams of water, so that the dough would be more dry and wet. I also changed sweet potatoes to potatoes and mashed potatoes to red bean paste based on my current ingredients.
big Leba

big Leba

The characteristics of Russian bread: rough, affordable, less oily, durable, and not prone to spoilage. The most representative one is "Daliba". <br /><br />Although the famous Russian-style "Black Lieba" is not very good-looking, it is very nutritious and is rare now. "Leba" can be divided into white flour, black flour and whole wheat. The production process can be divided into old noodle fermentation method, seed noodle fermentation method and new noodle secondary fermentation method. It can be used during baking, including large spatula baking, baking sheet baking and mold baking. In the past, in Russian bakeries, most of these lepa breads, which were made as a staple food, did not add oil. What they needed was the aroma of wheat and the original aroma of yeast. This was similar to some French breads, but it was not as exquisite as others. However, its size was large and rough, and it was a representative of Eastern European bread.
assorted fruit cakes

assorted fruit cakes

When friends come home to play, they often bring small snacks such as nuts and dried fruits. Over time, they are everywhere at home. I counted it on Sunday, wow! There are more than 20 packages in the entire package, not including the ones that have been opened and sealed. Basically, none of them have yet expired, but some are about to expire. Every time I meet this time, I turn the original soup into the original food. Give it back to whoever brought it, and how to return it, haha! Of course, we can no longer return the nuts and dried fruits intact. So I used these things to make some snacks, gave them (them) to eat, and told him (her) after they were finished; these were made from the dried fruits and nuts you gave me. Unexpectedly, it was counterproductive. Instead, they delivered it more frequently and specially asked me to cook it and eat it. I couldn't continue cooking! <br /><br />Today, I just grabbed a few randomly and made my own "Mixed Fruit Sauce". I introduced it to everyone. How to deal with these small snacks at home in the future? I can prescribe a medicine guide here. As for how to pick up the medicine at home, you can feel free, haha!