Whole wheat oatmeal bread

Whole wheat oatmeal bread

We all know that it's good for you to eat more, so even if you make bread, you can mix it with some, because it's all groceries, and the taste of bread gets rougher, and only a part is added to it, and it's a great boost. Bread is usually made with wheat flour, which means that wheat flour contains the skin of its outer layer, so that its internal milk and skin are in the same proportion as the raw wheat composition, and the finer powder is not able to taste any particles. If you like to eat pellets, you can use all-wheat flour with corrod. A big can of fruit nut oatmeal was bought, and there were other ways to eat than breakfast milk. I put some fruit nut oatmeal in the top, not only to raise the face, but also to add a bit of a different taste
Kansai seafood pancakes

Kansai seafood pancakes

A few days ago, Con Hee came to China with a new book by the groceries, and I went to the scene to get his autograph, and to learn how to make this western seafood pancakes. The scene was explained and demonstrated by the boss, and then the “gold” came up to practice. I'm one of them. Not this trip, not this trip. For more than 20 years, Mr. Ko has served in hospitals in Taiwan for five years and has developed a different diet for special groups of people. So it's not hard to understand why there is such a deep “doorway” that looks like a simple dish. Four large pancakes were produced at the scene and were looted by the girls. So, I'm going to do it again today, and while some of the materials are missing, they don't affect the enjoyment of delicious food。
Poultry rolls

Poultry rolls

Northerners, who love pasta, always look like they make all kinds of buns of noodles and don't bother eating them. Today we ate the spa. It's been known for a long time, and it's never been tried, and it's been liked today. It's really delicious. Fried, by definition, is to boil the oil rolls directly into the pot. So the problem is, it's just fried. Can you get it? It's a little bit of a trick, not too big, but water in the course of the frying, steaming the buns to fertilise, and the bottoms are thin and delicious. I always make up the dough at night, ferment it naturally, get up early in the morning and put it in shape, so I can fry it directly in the pot and quickly. Don't friends have hair? fermentation at a ratio of 100 grams of flour 1 gram of yeast 60 grams of water will be sufficient for the pasta and smooth fermentation in warm places. It would be easier if there was a cooker-breader or something in the house that would make it easier to put the material in the machine。