Bean-cushda

The previous recipe shared the soy milk cassava, while the iron was hot, and today the cassava was shared with the heartbread and the soy sauce was made. What is shared today is a kind of plasticization of bread, similar to that of long strips of old-fashioned cream bread, which learns to be concrete, so that as to what kind of pie to make, you can do whatever you want, and if you don't want to make sauce, you can do it directly with jam. The bread is also made using the direct method of fermentation, the formula being the exact amount of 28-by- 28 square dishes, the 28 square dishes that are more commonly used in home bakers, and more convenient for small partners to recaptulate. I made eight rectangular breads, summing them up and making 10 rectangular dishes and eight more suitable rectangular moulds. The bread is not so sweet, it tastes so sweet, because the soy milk is homemade, so the soy milk is thick and plumey, the bread is so soft, it's generally not complicated, it fermentes at a time, and the whole process is closely connected during the free time of fermentation。