Japanese milk bean bread The skin is soft inside, the strong milk hands tear up a bread, four inches taller with a twilight wind, and make different new forms of bread, both in appearance and taste。
Bean bouquet It's the first time that this flower bread has been made, although it's a bit hard, but it's a beautiful product with sweet bean in it, and it's hard to break it with a knife。
Coco Potato Coco bean pine, it's delicious! The softer the softer the sweeter the sweeter, the better the sweeter it is。
A bean sesame pack All those who have made bread know that usually good bread is needed, and the noodles are done: The first fermentation, the second fermentation and the third fermentation rebaking process; and there was an unwitting online sight of the following: the New Continent, after a one-time fermentation successful toast; certainly great news for the less time-consuming friend and me; the same way in which bread was made today, after many attempts at the success of the toast, began to be made; the luminous: the lack of influence in the quantity of the fermented fermentation did not fill up, which led to the undersatibilization of the whole product; but the taste was really good
Sweet pea peanuts Hey, there's something new about bread. Looks like a pineapple bag, but tastes and tastes are something else
