It's nice to be baked, and it's amazing to be out of the oven. Unknowing grandpa eats a piece of cake when he's hot. When he's cold, he eats cookies, he eats them, he eats them, he eats them, he eats them, he eats them, he eats them, he eats them, he eats them, he eats them, he eats them。
I've failed many times, wasted a bag of sugar, a lot of eggs, made French, Italian, had a hard palm like a cookie, a scavenging cup of cake, an empty-heart briquettes, and now it's tweaked with the oven, and it's as simple as French, it's easy to operate, it's not like I mean to cook syrup, it's a little smoother, but you've got the taste of it, and you can bake beautiful ponys dry, make them better, make them better than uncomforted, mix them, and touch the temper of the oven. Twilight
How dare you! How dare you! Mr. Meng's wheat sugar toast has been adapted into a red sugar toast. Black Wheat Juice, this thing can go hunting. However, there is no idea what black wheat juice can do except for 160 grams in this toast. The red sugar toast of wheat is temporarily sided. All of a sudden, it's stuck in my head. I don't know how it got stuck, but it just lit up. Red leaf sugar boils for tea and has the effect of spreading the cold in the cold and decompressing the pain. How does it feel to have a red sugar toast? Try it? Try it. It's a better day to crash. Aie 15, boiled with three bowls of water, poured out 160 grams, made red sugar toast. It seems that the cream cheese is a little out of place, and we have cream cheese. It doesn't matter. It's supposed to be nice here with that apricot bread, and the materials are ready and simple. Room temperature hovers 10-13 degrees, maybe even lower at night? The noodles are growing slowly and slowly. The base fermentation is about eight hours, with the head of the face forming a ball; another eight hours, with a second fermentation to the mouth of the box. It's good to be cold. Don't worry about pasta. In fact, it's a little worried, but it's obviously still going to extreme. The baked bread tastes like a dim leaf, but how did this skin get out of these little bubbles? There is no doubt about the sweetness of the red sugar, and the fine brown bread chews out the bitterness of the leaves, the bitterness of which is scattered, and there is a light sweetness。
