Bread raw materials

in this recipe, i have mentioned several important raw-material flours for bread: it must be made of high-banded flour, i.e. bread flour, which is recommended by the queen, with a higher price of fresh, high-banded flour and whole wheat flour: some would like to eat a bit of healthy flour with some coarse grain, which can be replaced with 20 per cent of high-strength flour, which can be replaced with 20 per cent of the whole wheat flour, which can be replaced with, for example, 200g high-banded flour + 50g black wheat flour: the recommended brand is iron towers, the president, ancahyan-free butter, cold storage with a knife to cut small pieces, frozen, and can be used as a squirt, frozen butter can be added directly to reduce the temperature of the face, and it has a very good effect: if you can use high-fouled, not ordinary, you can also use high-fried bread, i have tried to do it. my family makes bread, buns with sugar-resistant yeasts, no ordinary yeasts. as for preservation, yeasts must be dry and not be damp, cold or cold. i bought a fresh yeast this time. it's very good to make bread. you can try. i'll teach you how to split this fresh yeast with two times the amount of dry yeast