Red Bean Sand Bread

Flower bread looks beautiful, like a flower, and it looks so good. I made a lot of different types of bread, including toast; I thought it was soft and smelly, even with two or three days of softness, so I used it every time I made it. The skin of the bread, which was baked for a few hours, was not wrinkled like that of toast, and the skin of the bread, which was warmed the next day, was not wrinkled, so the photograph was particularly good. I particularly like the fact that there's a lump of sugar on the bread. It's really good. As for red bean sand, which is also made in the maker's jam model, it controls sweetness, does not get too tired to eat, and does not put pork oil in the canyon. Likes to replace red bean sand with meat pine and potatoes. Bread formulations can change water to milk, although individuals believe that there is no difference between water and milk tastes; bread made with water rubbing is soft, and the taste of bread made with milk is stronger the next day. Mountain tea oil may also be replaced with salt-free butter, and some materials may be adapted to individual tastes。