Brioshur

In the streets, from the rich to the oily, the rich-gold Brio to the middle-class Briosho, with half of the capital. This Brioshu, the ratio of butter to flour is about 50 per cent, similar to that of Brioshu in earlier bread books. This percentage is acceptable. Split the original line by four,50 grams of butter into six little Brioshos, each containing an average of 10 grams of oil. “This pasta can make many kinds of bread that are very well suited to cinnamon rolls or sticky rolls, soft block bread and Brioshosho.” In fact, if you replace the high-band powder with low-band powder, increase the use of sugar, and add, as appropriate, a bit of sodium soda and soufflants, this oily ratio can also be a good taste for marfin and biscuit. In another form, the head was pierced. It seems easier to do so. It's a little bumpy after plastic. And when the hair rises, the boundaries of the shoulder neck become blurred, and when it is baked, it becomes a conical hat, not a round monk. Could this be a fermented marfin