bread recipes
VicentaLakin
What's the first thing that comes to mind when it comes to making bread? Scratch the face and rub the face. Even if there was a bakery, the noodles would have to be rubbed for some time to qualify. Can't you make good bread without a long face rub? The answer is: No! Ofcursenot! So what we're going to do today is we're going to have to eat a lot of ash, and we don't need to rub our face for long hours! Perhaps you should say, "How can the bread be so soft if you don't rub it to a certain degree?" Hey, don't worry about it. Because we put "natural softener" in the noodles — "tato man" is also! A high-mass meal, like potatoes and potatoes and pumpkins, which boils into mud and joins the noodles, which adds both to the flavor and to the softness of the noodles – it's a two-sum piece of bread! This alone has enabled it to emerge from a myriad of “sweet girls”; secondly, it is produced in a simple and fast manner, without the need to rub out the film and save time; thirdly, the potato, onion and yogurt are its “sweet three swordsman”, especially for our Chinese taste; and finally, the bread is free of sugar and healthier nutrition. All right, let's do it together. The square comes from the Southern Cat, slightly modified. The following quantities can be made of about 230g large and 12 65g small。
