bread recipes

Butter rolls

VicentaLakin

Coconut cranberry bread

VicentaLakin

When I came home yesterday, I wanted to make soup, and I opened the lid, and there was a little bit of rice left in the past few days, and I honestly didn't know what to do with it. It suddenly occurred to me that the credit machine, which had the function of rice bread, had been converted these days, so I wanted to make bread and go in there. I'm not back yet, but I can have fun when I make it

Ginger bean

VicentaLakin

All of a sudden I want to eat bean, it's just sweet, it's sweet, it's sweet, it's good on the surface, and maybe that's the charm of bean. It seems to be simple, but it has the sweet taste of a single piece, the temptation to resist. Bean production, which requires making red beans for more than four hours, is so happy for a food that is so obsessed. For the sake of my addiction, for the sake of the sweet taste that I miss and imagine... the perfect combination of honey beans, secret ginger juice and red beans, so that the honey beans satisfy the sweetness of the taste buds, they also remain healthy. Let me tell you a little secret. Chon can go

Light cream cranberry toast

VicentaLakin

The light cream toast is super soft, but it's greasy, so I put some cranberry dry in it, so the sour and sweet tastes, with the thick cream, are delicious and nutritious。

Cranberry cheese loaf

VicentaLakin

The bread, which has never been made of cheese, is the result of the feeling of an increase in the amount of heat, the making of a cheese bread at the request of the daughter today, the limited use of cheese, the reduced use of sugar, the best fear of unsettling, the sifting of sugar powder on the surface, the fact that the sifting of sugar powder really reduces the use of sugar, and the fact that a little sifting of sugar powder makes the whole bread sweet on the surface. I've always liked the taste of cranberry, and this time there's still a little bit of it in the bread, and it tastes like a little sweet. It's simple, it's just that I didn't do it too well when I was an embryo, and it didn't look so good when I fermented, so be patient.

Frog bread

VicentaLakin

I used the usual blend, and this time I put the peanut oil from 93, and the bread came out sweet

Milk potato bread

VicentaLakin

There's so much sweet bread for a taste of salt. (Cube from Small Snow Handicraft Baking)

Raspberry bread

VicentaLakin

A good friend's intention is to be used for the next day's bread, with the rest of theberries being fertilized with milk and yoghurt and a noodle. This bread tastes delicious because it has seeds and can taste it when chewing。

Peach bread

VicentaLakin

This pecan bread is made of whole wheat flour and fragrances. This pecan bread is delicious today, half of which is pinned on. And the fragrance of souffle. It smells so good, it's delicious, it's corky and soft.

Pumpkin toast

VicentaLakin

Pumpkin Toast's Golden Autumn Advents (Pumpkin's luminous colour, representing a productive autumn; Pumpkin's, civilian food everywhere behind the house; Pumpkin's, a very plastic set; and Plan for a lot of pumpkin food. Pumpkin is a natural pigment, and the food is colored and the effect is excellent. Pumpkin's pastry was made a few days ago, and today it's made this pumpkin's toast. By the way, more toast has been done lately, and there's always been a single meal. Materials: The evaporated pumpkin 170 g flour (of which 370 g low powder) has 100 g water, sugar 40 g, butter 30 g yeast 5 g salt 4 g shows, inter alia, that the water content of pumpkins varies widely, with formulas only for reference purposes, and that, if used for 300 g flour, it would be 120 g melon mud, 250 g bread powder, 50 g low powder, 70 g water, 30 g sugar, 20 g butter, yeast 3 g, salt 3 g, leaving water to be adjusted for normal experience。