bread recipes
VicentaLakin
when cinnamon rolls are made, sticky rolls are set aside. it's good for cinnamon, but the "0.6cm thick caramel syrup" is prohibitive. except for oil, sugar, caramel syrup, which only reminds you of the preceding sentence, "it contains fat that grows directly into your hips." although it's not meant to be sticky. not like sweet bread, especially so heavy sugar. but it's a temptation to bake on caramel syrup, turn over to the bottom, and smell of cinnamon. it's getting colder, and it's like this sweet bread is just providing heat for the cold. try it a little bit, with only one third of the sum of noodles, and only one fifth of the weight of caramel, and not a thick 0.6 centimetre, thin layer, just look at the bottom. five small rolls of caramel, which should have been covered with an entire dish, have been wiped thinly on only one layer in each of the noodles. the middle one's thicker, half a half a centimeter, and see what the difference is between thick and thin. so stingy that leaves a fifth of the caramel. the next question to be addressed is, how do we solve the remaining syrup? fortunately, “the remaining parts are stored in refrigerators for next use and can be kept in sealed containers for several months”. watching caramel magma turn brown in a hot oven, grunting and rolling, in the middle of the day i realized why i put such a thick layer on the grill. – the syrup melts at the bottom of the back, so it's immersed, as if it's fried in a shallow sugar pan, and it's baked to the bottom and caramel on the top and on the side. this is definitely not the effect of the thin caramel that you're wearing. moreover, because of the low temperatures and the scarcity of caramel syrup, when it comes out of the oven, the syrup flowing from the oven quickly becomes condensed into blocks and cannot be “painted carefully with a machete on the bread”. but think about the oil, think about the sugar, even a little caramel on the surface. a sticky roll with thick caramel is still left to imagine, and if it's sweet, it's probably never going to think about it。
VicentaLakin
When the red bean sand made in the previous period was spent, and a lot of flour was accumulated, and I stayed at home for the weekend to continue my baked journey, and the most consuming of soybeans and flour was the soy-salary bag, which I had not had until it came out, because I was new, and the buns were made for the first time, and the kung fu wasn't meant to be, and when the ovens were smelling of lavish milk bread, you ran in the kitchen, watching carefully how it had changed, and it had turned from white and fat to gold, which was a wonderful process. It's a family compliment. It's delicious. It's soft。
