Four years after getting married, she's been looking at food recipes and cooking. I've been thinking about passing on something I made. Ha ha. Let's start with simple. I've been working out with my husband lately, and my diet has been adjusted. It's the simplest breakfast, but it's nutritious enough to eat, and it's for friends with diet. A piece of wheat bread, a piece of soda cookies, a half of corn, tomatoes, eggs, defamin powder bowls. Protein, carbohydrates, coarse food, vitamins. Hey. It's important at work. Eat this, easy。
biscuit is always a very popular food for our little friends, so today we recommend a simple little cookie for you. this cookie, mainly with the smell of milk, has a soft taste. it's different from the cracker, but it's a little bit of the hard, like a baby grinder. it's easier to make them because they don't need butter. and there is no cracking or overinflating of cookies during the baking. personally, it should be a good option to use it as the root embryo for frosting or tumbling cookies. the other thing is that this cookie's face, handy, highly operational, easy to shape, and lastly, it's beautifully baked out of rain night nina, which is said to be the most popular cookie in japan. thanks for sharing the box
It is a little difficult to be glorified among the many kinds of bread suitable for homemade. Its “difficult” is mainly the so-called “embracing covers”, which wraps large amounts of oil in fermented skins, piles up and opens up, wraps the coatings into greases, displays a layering effect in high-temperature baking, with a soft entrance and aroma. The way in which the covers are folded is different and varied in number, they get different tastes. Nicola is the most basic of all. In the words of the original author, this is his “one-size-fits-all” bread, with a soft taste and soft tissue. Its formulations and practices are characterized by the use of a large quantity of fermented cream and the adoption of a three-fold “folder” approach. Accumulation of fermented cream is not only easier to absorb in nutrition, but also unique in taste; it has a high fat content, low moisture content and a very good stretchability and is well suited to “stacking”. The purchase of fermented cream depends mainly on the presence of fermentants in the formulation, with a lipid content of over 80 per cent. In fact, it is also possible to use common salt-free butter with higher fat content. Three triangulations, the simplest method of “stacking the covers”, are not only easy to operate, but also the finished product is very effective, layered, fragile and loosely organized。
