raisin toast

Breakfast is good, lunch is full, dinner is low. It's easier to make breakfast on a wheel, with a bakery, with one-key bread, three hours to wait, and a lot of nutrients, with jam and ham. Children and adults love it

Big barley, Hokkaido toast

Wheat juice was supposed to go for it, but I'm not used to it, and it's always hard to swallow. The good stuff can't be wasted, watching as green as a cup of tea powder, the idea of adding it to the dough to make bread, the hope of making toast, the colour, the smell, the fresh face of toast, the taste of it, the taste of it。

Red bean pie

Soft toast has become a breakfast food for many. The addition of red bean pie has increased the softness of toast and the taste of toast. Guys, try it sometime。

Coconut, fragrance

It's cold, and it's New Year's, and it's a great honor to make this golden coconut garter for a friend. Coconut black twig bread, which can be easily handled with a bread machine, with which to wish everyone a happy New Year! Coconut black twig bread is well nourished. It's nice. It's nice. You can be a baker, too. If you don't believe me, try it。

All-wheat muffin

They like the natural aroma of wheat bread and make bread in Chinese. Before leaving in the morning, a whole wheat fermentation was put in the freezer, and at night the material of the main omelet was put in, and the next ones continued, with a soft, plastic, secondary fermentation and baking. Although it appears to be taking longer, the bread made is better and slower in taste and tissue than the bread made directly. Today's whole-wheat pine bread, which uses a larger amount of whole-wheat bread, is still very soft and delicious。

♪ Snack monkey bread ♪

The monkeys offer the best food in the world. A new year has opened up new hopes and new blanks carry new dreams. In the sea, in the heaven, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the sea, in the earth, in the sea, in the sea, in the earth, in the earth, in the sea, in the earth

Red souffle bread

Red bean sand can be used to make snacks, and the nutrients add to the taste. The souffle can not only be decorated, but also add to the taste of bread, with a little more fun in it. It's red bean soufflé bread, a six-inch cook who doesn't stick a chimney. Turning a small noodle around a chimney full of molds, the finished product is a beautiful flower, saving bread-cutting troubles, eating a little bit of cake, which is convenient。

Red sugar pecan bread

The red sugar warmth, odour, spleen, which has the effect of irritating blood, stenching stomachs, absconding pain, active haemorrhaging bruises, adding nutrient-rich walnuts and blueberry drys to the bread with a taste and nutrition level higher。

Orange toast

The day before, when red silk and orange silk were made, they deliberately saved out the sugar powder that was left in the pot and used it to make this toast, which was more fragrance than the orange fragrance with sugared orange skin. If you like orange toast, you can try the original orange silk from that red silk and leave sugar to make toast, which will not disappoint you. I made two together, and it was quickly wiped out, and the whole family loved it, and they all said it was delicious, and came to my non-breadful husband, who always said it was delicious, and demanded it again。

Ice-cooked souffle

The so-called “5° ice species” is a way to make the noodles mature slowly at low temperatures. To give yeast time to develop good taste. It may be time-consuming, but the unique smell and taste of bread that fermented at low temperatures makes you feel that this waiting is worth it. Its characteristics: particularly soft。