Pondomi toast

A lot of freshmen have asked me a question. Why is my face so wet and sticky? What if it's wet and sticky? I've been thinking about this in terms of water use, and I've suggested that they do as I say: add two thirds of the amount of water, not all of it at once. But the problem with the moistity of the noodles still exists, and I suddenly think of it when I first made bread, and then I find that the problem lies not in the amount of water, but in the flour I chose! I didn't mean to discover that. I found that many of the bread-making friends used gold-eating bread, and then the net bought some of the gold-eating flour. As a result, I found out that the problem of the moist viscos was solved. I didn't put water on it, I didn't rub it, but my flour didn't choose! Many of the so-called "heavy flour" in the supermarket didn't meet the requirements for making bread! So, then, when the freshman asked me about the moist viscos, I first asked, "What flour do you use? For beginners, the choice of flour is the basis of all operations, and Mi sprouts suggests that it would be better to buy special bread for bread, which would be more likely to succeed. There is much on the Internet, and there is something else that can be used to find out for itself, so that the rice sprouts are no longer listed in order to avoid advertising。