The first time I made a pine, it was quite successful, half a pound of thin meat, came out full of bowls, and I didn't know how to do it. I've never felt too special about meat pine, and I've never been able to pick up bread for this taste, but watching what I've made, taste what I've made, suddenly feel like I've been living for nothing. The most important thing is that there is no need for anything but oil. When the caterpillar slowly grew in the oven to the moment when it broke out of the oven and exposed the pine, I fell down on the chair and finally knew what to call and how to cry. How could I have failed like this? It's been done so many times, it's been more than ten pounds of flour, it can't be thin, it can't be silk, and the saddest thing is that there's no idea what the problem is. Why is this bug so perfect? The same rule, the same procedure, has made four insects thicker than the arm, and has achieved the soft, thin wings that I'm after, and if you want to pull, you can pull. Is it because of the new quality flour today? Or because of two more? The pasta, like marshmallows, is very elastic when it's a blowout, and it's an occasional experience. Then two rounds became thicker than the arm, and it appeared that the previous laziness was the direct reason why the finished product could not be softer. In retrospect, if it is the powder that determines success or failure, it is easy to see how it would be in vain if it were born out of wedlock, and if it was born out of good genes, the likelihood of success would be greatly enhanced。
It was the first time that Kashda's toast had been made, and it was possible to look at the formula online, and it was a really soft toast, and it was so much fun to eat it with your hands. If you have to make a freezer an hour in advance, then you have to make a cuter and use it. Good bread is also good flour, and last year it came into contact with fresh bread and cake flour, bought home the first time a toast was made with bread, and it worked so well that it was recognized that fresh bread was made with bread. This time it was a trial of fresh, small bread flour, a pack of 260 grams was made with toast, a pack of which was not wasted at all. The toast was baked, and then the same one was baked, and the son came home from school with a toast that must have cost me two thirds in case I didn't take a picture. It's a super-eat, too. It's a fucking match。
Five families came to eat and made their own coconut juice, so one coconut could come out full of slag. It's a shame to think about it now. So the starting point of this course is actually to re-utilize coconut dross through bread. Coconut is a little different than the rest of the meat. Coconuts are hard. They chew with a blender. It's still the same taste as before, but it's just as easy to chew up as the coconut that was bought, which means it's worth replicating, and we'll return it to its elegant name. I was inspired to dry the coconuts by the experience of buying the coconuts back and drying them, and mixing them with white sugar and fried peanuts. Let's make one of the simplest rose buns, and the steps look complicated, but it won't fail if we make basic bread, because it's the third time I make bread, and the first two times I make horny buns:) If we want good bread, you can't make a fool's bread machine, but you can use it to wipe your face. In the course of the roasting, the smell of coconut cream was fragrance, and the coconuts were still very beautiful white, covered in champagne roses, as lovely as the raindrops. Remember, coconuts can be made by themselves
