Bread is grown in Hokkaido

1

I've got a cup and a spoon, I don't buy an electron, just the same, the yeast must use a hairy high-fry yeast, and the flour must buy bread for the pastry, and never buy it in a supermarket, and it's tough, but it's hard, it's hard, it's hard, it's hard, it's hard, it's hard

2

The liquid material, measured in 30-gram light cream, 100 grams of warm milk, half an egg, pouring in

3

Then put it in powder, sugar, 10 grams, flour, 300 grams, and dig a hole and put the yeast 2 grams on top of the powder

4

Start and face-to-face for about 20 minutes, 15 minutes, plus a spoonful of vegetable oil around 10 grams

5

Take out the noodles, ferment twice as big as the natural state, and the sun warms up in my house

6

Twenty-five grams of sugar in the toaster

7

Rip the noodles open, add a piece to it, add a two-gram yeast in the middle, and then finish the whole thing

8

Start a meta-program for 20 minutes, half a piece of butter. My butter is salty, so I don't have salt

9

Five more minutes, and that's how it works

10

You can take the face out of the plastic, you can add the material you like, you can add the honey beans you've made, it's delicious, and you can make walnuts

11

I didn't use my haircap function, so I fermented it in the home for 40 minutes, put it in the oven, put it in the baking mode, because I couldn't get it out, so all the materials were twice the amount, and that's what happened

12

It'll be 45 minutes before the bakery starts pouring out, and then it'll be cold. I'm tearing up the food

Actually, it's not as complicated as some online recipes suggest. It doesn't strictly require an electronic scale; measuring cups and spoons are sufficient. Personally, I find it very simple. Now I make one at home every two days. Each one is 1kg, which is definitely much better than what is sold in stores. No need to steam steamed buns anymore; I just tear off a piece when I'm hungry. You can substitute milk with yogurt, but since yogurt is sweet, you should appropriately reduce the amount of sugar. I hope you can make delicious bread too; a bread machine is truly essential. Mine is a Petus dough kneader; hehe, I got it online for 298. As for the ingredients, honestly, online shopping here in Xinjiang is unaffordable; the shipping is just too expensive. Luckily, I found a street dedicated to baking supplies that is even cheaper than online. By the way, you can brush the leftover egg yolk on top of the bread after baking for about 20 minutes. Mine was already done, so I didn't dare brush it, but the previous ones I brushed were also good. Also, bread made with all-purpose flour doesn't rise well and shrinks back. It is lacking in several aspects, but it still tastes pretty good.