# Noodles # # made a big pot of lasagna last week, and I had 4 or 5 breakfasts with my mom, and they all said they weren't addicted; no, Mom called specifically to ask if I could do more? Mom wants to eat or ask, sure. I'm not surprised that my family likes my buns, because I'm making them at home, and I'm doing them with all my heart, and I don't know, hand-made, but I don't have any additives, all of them taste like food, and they're delicious。
I often make my own raw yogurt, drink it every day, fill it with protein, and have an appetizer. The yogurt's much better than that. That day, he learned the yogurt coconut bread, and everything was ready to do. The bread is worth a lot of money, it has to have something to do with it, and by the way, I'm going to relive the four braids. I've changed the formula, and I've increased the amount of raw coconuts by 20 grams. It is important to note that the butter used in coconuts is mixed, so I did not use the normal 35-38 degrees in the second round, but 28 degrees in order to prevent the butter from melting, and then it was okay to think that such a small amount was actually a little warm and fermented, not soaky bread. It's a little too much for me because it's two rounds cold, which means it's a little less explosive, but it can't be denied that this square makes a really good bread. And this bread is sent into the circle, and the eyes of the people are stunned, and they all come for formulas, and the coconuts are thick and soft, and they never stop。
A very large and very soft Polish confectionery formulation, this time using a legitimate hand of water to rub a hamburger hot dog, with a very large amount of water in the formulation, whether by hand or by machine, has worked well, suggesting that hand rubs and flour have a low water content of 20 grams of water, especially new hands, because it may be difficult for the new hands to grasp the whole facet. Three benefits of water legitimation,1 help cooks rubbing bread faster. Two summers of legitimate water use can significantly reduce the warming of the noodles. It is also possible to better package a certain amount of moisture because of the fact that it forms a certain band during the hydratorium, which is suitable for formulations with large water content. The most scary thing about making bread in the summer is that it's too hot, so we have to find a way to control it。
The black mimeso that I brought with me today, which is the appearance of the European bag, the softness of the Japanese bread and the amount of sugar and salt oil, has become unique because of the oil soaked tuna. It's hot for this bread, less oil, less sugar, soft in the body, thick in the smell of rice, two days in the oven. Tunas are deep-sea fish, rich in meat and nutrients, made into canned canned cans for long-term preservation, and added to bread, which is delicious and nutritious. I designed the pattern outside of Solo, drawing the pattern based on the size of the bread, then cutting the outline along the inside side of the pattern with scissors. This makes the flat black rice bread vivid. It's a pity I didn't hold it steady. The bread fell on the table and the pattern was plattered. Look, whatever it is, it's not perfect, it's always a bit of a pity, so it'll get people to do it next time, and it's probably an incentive
