Cream bread

It's actually Briault. The baker Apprenticeship has three versions: the Rich, the Middle Class, and the Poor. It seems that the difference between them is mainly the amount of oil and sugar. I wonder which version of the bread book should be? Bristol has a special mold, sort of like a petal egg-smoke, all sizes. I don't know what the Japanese master uses. But I didn't plan to go back to Bristow's mold, speculate about the size of the mold, flip out the 12th-born cake. - It's probably the same size, but there's no petals, and the angle is smaller. With 10 petals of Brio sculptor, the cheesy bread with its little head on it, in a bouquet of flowers, looks funny and cute. And the way you make it out of a cake model, it's probably a little thicker. The book's use of the combination of butter and cheese names is fully demonstrated here — there is no butter in the formulation, only “cheese” (cooled in the refrigerator) and in the steps, there is no cheese, only butter. So cheese = butter. In the latter Danish bread, butter was replaced entirely with cheese — the whole word could not be found, only cheese. Then, from the way the cheese was wrapped in the dough, it was easy to think that cheese was butter. However, the Danish bread, which has always been unloved, is neither necessary nor necessary, so what is cheese? Turning back to butter bread, which is quite heavy, butter is half the amount of flour. As many eggs as butter together with butter make the noodles look special yellow. It's rather soft and bright, and it's kind of confusing. And the Japanese master's way of making a monk is quite interesting -- hand-to-hand, cutting the face out of a tiny head connected to the body, looking like a lying snowman, and holding it right, putting it in a mold and putting it in the body. That's not very good. A little monk's head turned upside down, and finally, it's a bit hot. The end result was good, the pasta was swelling, and it just happened to be in the end, suggesting that the size of the cake model should be similar to that of the Japanese master. After fermenting and baking, the little monk's head is almost crooked, and it looks like it's really not that good。