the whole wheat walnut bag, the square reference to the free sister, with minor modifications, the other person who made the model reference, the author's name was forgotten. here's a thank you to freedom and to this forgotten predecessor. i wanted to do it in the form of a free sister, whose bread was coarse and pristine, but i saw it by chance, and i thought it was pretty good. it's better to have a whole barley platter, and it's easier to squeezing an olive. ps: the whole wheat powder i use is the whole wheat powder, all of the pellets and flour are inside, the particles are even and the color is deep. the walnuts are broken in the face, and the walnuts are in the shape, and the finished walnuts are so fragrance, they have a better taste than a soft walnut, but each of them chews sweet walnuts, with the unique smell of red sugar, the smell of wheat on the surface, and it's so fragrance. all right, let's finish the pros and cons. the flour on the surface is a little thick. next time, a few breads have been made over the last few days, and i feel like every single one of them has a problem, which is, in general, a plastic surgery and a lack of photo technology. we still have to work on it
THIS BREAD IS FOR THE REST OF THE MID-AUTUMN MOON CAKES -- CRANBERRY BEANS. IT'S FROZEN IN THE FRIDGE, AND IT'S MADE BREAD. THAT'S THE FUN OF DIY, WHERE BREAD IS FREE AND MADE, AND IT CAN CHANGE FOREVER, AS LONG AS YOU LIKE IT! THE SQUARE AND SHAPE OF THIS BREAD, REFERRING TO THE FREE SISTER'S OVEN BREAD — “SWEET PUMPKIN PACK” AND BREAD FROM THE VAN — — “BEAN-SALARY BREAD”, HAS SAVED THE FREEZER AND FINE-TUNING OF THE REFRIGERATOR, REPLACING IT WITH A PLASTIC FORMULA — SOYBEAN BREAD. THE MILK WAS REPLACED BY A THICK RICE SOUP WITHOUT A DROP OF WATER. THE REST OF THE RICE SOUP AND SOYBEAN IS A VERY GOOD SOUP. IF YOU HAVE ANY LEFTOVERS, DON'T FALL DOWN, MAKE BREAD. AS CAN BE SEEN FROM THE FINISHED PRODUCT, THIS BREAD IS NOT VERY GOOD, AND I SUM UP THAT A LARGE PART OF THE REASON IS THAT IT HAS TO DO WITH THE PIE, THE PIE FOR THE MOON CAKE, AS YOU KNOW, HIGH-OILED SUGAR, WHICH IS OF GREAT VALUE. IT'S NOT PAINTED, IT'S FILMED IN PANCAKES, TOO MANY ROLLS, IT'S IN SHAPE, IT'S IN THE OVEN, AND IT FEELS LIKE IT'S HEAVY, SO IT'S EASY TO CRUSH THE FACE. IT IS SUGGESTED THAT WHEN YOU MAKE THIS KIND OF PIE BREAD, YOU SHOULD NOT ROLL TOO MUCH, AND THE NOODLES SHOULD NOT BE TOO THIN, SO THAT, WHILE IT MAY BE TOO STALE, IT IS EASY TO LOSE THEM. AS YOU CAN SEE, ONE OF THE BREADS IS TWO KINDS OF PIES, BECAUSE THE CRANBERRY PIE IS RUN OUT, AND I'VE BEEN MIXED IN WITH THE CASSAVA SAUCE AND THE COCONUTS FOR A WHILE, AND I CAN'T BELIEVE IT'S GOOD. FREE PLAY, DOUBLE TASTE
This little snail bread is also based on Free Sister's formula, and I changed it to 50 grams. Because the snail's “small house” is too tight for me, the face is squeezed out, and the snail's “house” becomes a high tower, the top of which is more prominent and nature is the first colour, so the color of the finished product is not even. Cathedral sauce is unfrozen on an ad hoc basis, squeezed in an uneven manner and overcrowded. In short, the bread has several flaws. In many cases, we look low-key and look at plastics, but in practice, we encounter problems such as this one, which must not be too tight, leaving room for the fermentation behind. So the snail's house is a more disciplined spiral. Speaking of color, my oven is not evenly colored, it's fast in the middle, it's slow in inside and outside, and I've had to cover the middle bread with a small piece of tin paper so I can get the color uniform. For my oven, tin paper, it's essential
