Gingerbread
By VicentaLakin
It is an honour to have this trial, and first of all thank God for his kindness. Thank you for offering this trial. This ginger acre is the natural smell of ginger that keeps the acne but lowers the spicy, nutritionally healthy and cuisine, tastes it, and the genuine sense of the ginger is to eat the sweet, magical and mysterious. So the moment I opened the lid, I wondered if my nose was smelling wrong, and it was a very plume of ginger, rather than some kind of additive in the food, and the taste of it when it tasted like an hour of sugar and ginger juice, restored the taste of the original juice. The raw material is said to be organic ginger, 100 per cent natural and fresh, from Fujian and Bahai, Indonesia. The founders looked for unique ginger inspiration from all over the world, and put ginger's spicy and sugar sweet to the right taste, making it delicious. Gingering and good health are essential features of ginger, small batch making and tunneling, maintaining the purity of the ginger and its health. Cream buns made of ginger juice are soft and sweet. The smell of ginger is in the meditation, although it's less like eating bread with ginger, so learn if you like。
Recipe Recommendations
- Jiang Jianbao secret sugar making and ginger juice 20 grams
- low-gluten flour 40 grams
- high-gluten flour 280 grams
- yeast 4 grams
- white sugar 30 grams
- eggs one
- butter 22 grams
- milk powder 20 grams
- coconut juice 135 grams
- salt 1/4 spoon
- white sesame 10 grams
- sweetening
- roast
- several hours
- divine level
Steps for Gingerbread

1
MATERIALS; 20 GRAMS OF LOW-STRENGTH FLOUR, 40 GRAMS OF HIGH-STRENGTH FLOUR, 280 GRAMS OF YEAST, 4 GRAMS OF SALT, 1 QUARTER-GRAM SUGAR EGG OF 22 GRAMS OF BUTTER, 20 GRAMS OF MILK, 135 GRAMS OF COCONUT, B AND 10 GRAMS OF WHITE SESAME, 10 GRAMS OF LOW-STRENGTH FLOUR
2
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 。
3
...and roll in flour and yeast to start and face。
4
..the noodle can pull out the film
5
Add butter to re-start and face procedures。
6
...the tweezers can reach the extension stage and cease to exist。
7
.
8
...when the noodle ferments to 2 to 2.5 times the size of a single hole with a hand。
9
9. Twelve pieces continued to be loose for 15 minutes。
10
10. Queued to the tongue。
11
11. From top to bottom。
12
12. Once again, it's a cow tongue。
13
From top to bottom
14
Cut in half with a knife。
15
WHITE SESAME, MIXED B. SESAME ON THE BOTTOM OF THE CUT。
16
Put it in the saucer
17
2 fermented twice as large。
18
17. An 18-minute roast in the lower middle of the oven, which is preheated at 190 degrees in the upper tube。
19
Done