THE CLASSIC TASTE OF COCONUT TOAST IS REMINISCENT OF TRYING TO MAKE DIFFERENT BREADS IN DIFFERENT FORMULATIONS. IT WAS MEANT TO MAKE BREAD, AND THEN IT WAS CONSIDERED CONVENIENT TO USE A TOASTER, AND IT WAS MADE OF BIG TOAST. TODAY, THE FORMULA USES MILK EGGS AND POWDER, HIGH PROTEIN CONTENT, A GREAT TISSUE OF BREAD, AND I REDUCE THE AMOUNT OF SUGAR, NOT AS SWEET AS I THOUGHT IT WOULD BE. FORMULA A: 300 GRAMS OF BREAD POWDER, 10 GRAMS OF SUGAR, 40 GRAMS OF SALT, 4 GRAMS OF YEAST EGGS (APPROXIMATELY 50 GRAMS)
SWEETS AREN'T VERY POPULAR IN MY HOUSE, AND THAT'S THE BIGGEST REASON I HAVEN'T GROWN MUCH, BUT ALL THE SWEET RECIPES ARE GOING TO BE IMPROVED IN MY HOUSE, OR MADE FOR NOTHING. THAT DAY, I TOLD MY DAUGHTER TO MAKE HER SALT BREAD, AND THEY SAID, "WHAT SALT BREAD IS NO SALT, NO TASTE, NO TASTE." HA-HA. IS THIS FOR MOM? OKAY, THEN IMPROVE. TODAY, SALT BREAD WAS MADE WITH A SQUARE CLOSE TO THE BEEGO, AND FINALLY IT'S DONE FOR THE DAUGHTER. FORMULA: MATERIAL A: 300 GRAMS OF BREAD POWDER, 3 GRAMS OF YEAST, 10 GRAMS OF SALT, 6 GRAMS OF CLEAN WATER, 175 GRAMS OF MATERIAL B: 10 GRAMS OF BUTTER, C: BACON, 5 PIECES OF CORN GRAIN, A PIECE OF BLACK PEPPER SHREDDING PRACTICE
MANY FRIENDS, EXCITED TO BUY A BREAD MACHINE, THEN EXCITED TO START MAKING BREAD, AND THEN SOON TO BE KNOCKED DOWN BY ALL KINDS OF BLOWS, TO DELIVER THE BREAD MACHINE, TO GIVE IT TO OTHERS, AND TO WHAT, BECAUSE THE BREAD MACHINE IS NOT GOOD. IT'S NOT REALLY A PROBLEM WITH THE BAKERY, IT'S A PROBLEM BECAUSE WE DON'T REALLY KNOW HOW TO USE IT, WE DON'T KNOW HOW TO DO IT, WE DON'T KNOW HOW TO DO IT, OR THERE'S A PROBLEM WITH THE FORMULA. TODAY, WE MAKE THE BREAD MACHINE A REAL BREAD MACHINE, WHICH CAN ALSO MAKE BREAD OF ALL KINDS. FIRST, THERE IS A SUITABLE FORMULA, AND THE AMOUNT USED IS ACCURATE. BREAD FLOUR IS BREAD FLOUR, NOT ORDINARY FLOUR. I NOW HAVE THE HABIT OF WRITING NOTES, OF WRITING THE RECIPES IN DETAIL FOR EVERY BREAD, AND THEN EVALUATING THE BREAD THAT'S DONE, WHICH ALSO ALLOWS ME TO MAKE MORE DIFFERENT KINDS OF BREAD. TOAST BREAD, WHICH IS IN A VERY DEMANDING STATE, USUALLY REQUIRES A MEMBRANE, WHICH IN FACT IS A STATE, I.E., IT MUST BE IN SUCH A STATE SO THAT THE BREAD CAN TASTE BETTER. UNLIKE THE PASTA MACHINE AND THE CHEF'S MACHINE, IT TAKES ABOUT 30 TO 40 MINUTES FOR THE PASTA TO BE FULLY RECONCILED, AND THE PASTA PROCESS USUALLY DOES NOT HAVE THAT LONG AND NOODLE TIME. THEN WE ADD A 30-MINUTE AND NOODLE PROGRAM BEFORE WE MAKE A GOOD BREAD, AND THEN START A SWEET BREAD PROGRAM, SO YOU CAN SIT DOWN AND WAIT FOR A SQUIRM BREAD. TODAY DO RED DATE TOAST. FORMULA: MATERIAL A: 320 GRAMS OF BREAD FLOUR, 175 GRAMS OF PROTEIN, 12 GRAMS OF MILK, 12 GRAMS OF SALT, 3 GRAMS OF YEAST, 4 GRAMS OF MATERIAL B: 25 GRAMS OF BUTTER, C: 50 GRAMS OF DATE PRACTICE
It's only been baked for 15 minutes, it's not dark, it's 180 on fire, it's 195 on fire, it's a book-to-book temperature, it's heavier on the background. Next time, I should change it. I'm using a model that is different from others', so the temperature and time on the square is debugged by my own oven and bread. But it's just a little yellow, and it's so soft in the oven. Food products: 250 grams of bread powder, 10 grams of milk powder, 28 grams of whole egg fluid, 28 grams of butter, 3 grams of yeast, 133 grams of water, 22 grams of white sugar, 70 grams of salt 5 grams of salad pie: 70 grams of corn gravy, 50 grams of shrimp indulge, pickles of pepper, 25 grams of salad sauce, and a small amount of wine
