bread recipes

Slurp monkey bread

Slurp monkey bread

VicentaLakin

This monkey bread is translated from the name Monkeybread in English as if it were a sticky bread, a maze bread. It's actually a dessert, because simple food is often used as breakfast food in the United States, and local housewives do it, which is said to have been passed on from Mexico. The real way to eat is to get sticky syrup on the surface and eat it with one hand at a time. It's a special pleasure to eat with your hands when the bread comes out hot. You see that Lassie in the picture? See that cheese coming out of there? It's a good thing you don't have to do it without a stretch
Fist

Fist

VicentaLakin

“Baguette is the most traditional French bread. The representative of French bread is “stick bread”, which is originally meant to be a long bared gem. The French long stick bread formulation is simple and uses only four basic ingredients, usually no sugar, no powdered milk, no or little refuelling, wheat flour without bleaching and without preservatives. It is also uniform in shape and weight at 76 cm and weighs 250 g each, and provides that it must have seven cracks as a criterion. ". Feeders: 170 g bread, 70 g low powder: 3 g yeast, 3 g salt, 135 g clean water
Old raisin bread

Old raisin bread

VicentaLakin

It's the last day of the day. Make a raisin bread with merry grape juice. When the grape juice and the raisins meet in the bread, there's a sense of the ancients passing through? The grapes are hidden in the bread, except in a slightly grey colour, which can be inferred. And the raisins proclaim its existence directly by stimulating its fragrance. The one-key bread program was interrupted and the dough was given sufficient time to fill the space. All night long, for the first time, you know, the minimum-size bread machine can be so good。
All the omelet

All the omelet

VicentaLakin

the olive omelet is a bold and creative combination that integrates the baking pickles into the baking, with unexpected tastes, aroma, soft and elasticity, and changes the monolithic way in which the brackish salt eats porridges or buns. scratch it, forget it, and have another way of eating it, when it's finished, when it's finished, when it's closed, when it's ready to cool, when it's cut to 0.5 mm thick, when it's in the bamboo basket, when it drys it, when it's volatilized, when it's made of bread, when it's fresh, when it's used as tea, when it comes to tea。
Snail bread

Snail bread

VicentaLakin

This little snail bread is also based on Free Sister's formula, and I changed it to 50 grams. Because the snail's “small house” is too tight for me, the face is squeezed out, and the snail's “house” becomes a high tower, the top of which is more prominent and nature is the first colour, so the color of the finished product is not even. Cathedral sauce is unfrozen on an ad hoc basis, squeezed in an uneven manner and overcrowded. In short, the bread has several flaws. In many cases, we look low-key and look at plastics, but in practice, we encounter problems such as this one, which must not be too tight, leaving room for the fermentation behind. So the snail's house is a more disciplined spiral. Speaking of color, my oven is not evenly colored, it's fast in the middle, it's slow in inside and outside, and I've had to cover the middle bread with a small piece of tin paper so I can get the color uniform. For my oven, tin paper, it's essential