She sat in the small garden behind the house in the light of the sun, with a cup of tea, a book, her eyes closed, her lips raised, her face intoxicated and light. The book's name is Bread Story. She loved it. She's been in love with this soft and sweet west side since she was a child. In addition to her studies, she continued to study, and her obsession with food became a lifelong pursuit. She makes the most healthy bread with the most natural ingredients. The rest of the time is always when you figure out a piece of bread that is both nutritious and delicious. The silk smell of bread came out and she got up and walked into the kitchen. Pull up the oven. It's just a nice black malt cheese. He was sent by the company to work abroad for a year. They don't know each other for half a year and face separation. He did not know what to say, and she comforted him by saying that doing what he had to do would be all right. Yes, life is presented to us in all its forms, and there is no warning. And all we have to do is be nice and everything will happen. And she's doing what she has to do, sharing what she loves with the people she loves, that's all。
The peaches represent the traditional Chinese snacks. They are sweet, they are so sweet, they are so sweet, they are so sweet, they are so sweet, they are so sweet, but they are so fat and sweet. Do it at home once in a while, just to solve the problem. There are no perfumes, colours, preservatives, and there are no “smelt powders”, a few little sodas and powder powders, with a little bit of skill, and the taste of the market. A little more black wheat and a little more food。
like the stick, shabada is a seemingly basic, but difficult, bread. in addition to requiring a thin shell and a rich and chewing taste of internal organization, its greatest characteristic is the large and irregular number of holes in the interior. it's very rare because of the high water content. methodological experience is important, and it must be as little as possible to rub the face and increase the muscles by folding the face. this time, albeit far from perfect, there is much room for progress, but at least two times better than before, not only in-house tissue and outer shells, but also because of the long fermented biga yeast, the flavor is very good。
