Smelting bread

Coco almond cookies

Remember when I learned how to bake cookies with a lot of simple, quick hands and easy to get satisfaction, and then I felt that butter sugar was a bit heavy and made a lot of bread and stuff, but I thought I'd be able to make some crackers while I was on a trip

Nut bread

It's a nice breakfast

A natural yeast, Penny Toni

Panettone, also known as Pennyoni, originated in Milan, Italy, and is a traditional local Christmas food. It's a fermented bread, it's full of butter, all-coloured fermented fruit, honeydew and liquor, and so on. Naturally, it's rather rich and rich. The authentic panettone is made with natural yeasts. And this time We did not only make natural yeast, but was on the verge of demented. It wakes up in the middle of the night and then rises to see how the yeast is. This time, Penny referred to two Penny practices in the Presbyterian blog of the Texas Farmer's Hot Cook. The first uses only natural yeasts, while the second, based on natural yeasts, further produces pasta, which is more cumbersome, time-consuming and more difficult. In turn, the bread produced by the second approach should also taste better. Because it was the first time that this bread was made, for insurance reasons, I chose to focus on the first approach, while at the same time adapting the formulation to the second approach. The final finished bread, by the standards of the farmer's forebears, should be good. (The farmer's forebears mentioned that the 1000g face group, using a circle model of 17 cm in the base diameter, should end up at about 11 cm. I have 958g pasta, 17.5cm in diameter at the bottom, 10.5cm high after cooking. I think Penny's taste is better for family than last year's Stollen. It tastes softer and thinner, and tissues are almost close to sponge cakes, and the rich variety of fruit dried is really, really good! With this experience, I intend to continue my next attempt to produce the second formula for the ancestors of farmers. Who says only for Christmas. The method of production of haha natural fermentation can be found in the blogs of farmers' predecessors. Link here: http://blog.sina.com.cn/s/blog 5e15a7120100d436.html (for reference purposes only, 2 large bakings of 17.5*11 cm can be made in quantities as follows, of which A is a dry wine fruit material, B is a noodle material, C is a main noodle material and D is a surface decoration material)

Cranberry mackerel

Almond cream cake

As the new year draws near, a New Year's gift will always make the whole holiday a more cozy one, and I'll have my cream cake practiced twice before. The cream is always too late. It's said that when it's hot, it's hard to put butter on the ice and turn on air conditioning. It's getting colder, but it's much better than before, and it's good to see the whole cake done, to feel good, to eat and to eat。

Potato almond snack

It's the first time I've ever made it with mashed potatoes. I didn't know it was delicious. It tasted like a milky yellow bag, but it was healthier than that。

Almond Brownie

Pumpkin red bean toast

This toast is a regular one of my family's best tastes, and it's more nutritious with pumpkins。

Orange almond braid toast

The sugared orange skin is now addicted because pastry is delicious, and orange skin has a spleen and stomach, a wide range of air, and the effect of deretrogenic sluice is good for the human body。