bread recipes

Cranberries

Cranberries

VicentaLakin

Breads, like Sucon, can produce infinity. Blueberry doughnuts are the ones that add blueberries to the noodles. Without blueberries, cranberry's good. It's just that, when the dried noodles flatten one end, it's thought that the dry branches may affect the effect of the package. It's all right. Put all the dried fruit that was exposed to the scepter and leave only the skin. That way, you don't have to worry about the thick skin. It's a good color, it's not round enough, and the cranberry acreage is a success。
Bread

Bread

VicentaLakin

It's actually bagels. There is a bagel mold used to cut the face into a circle. Mr. Meng's beego was used to pierce the center and then pull out the ring. And the Japanese master grew up with noodles, and then he cooped up. The interface is also unique: flattening one end to the other. There is an interlocking line for baked bread. The bread book is very detailed. But there were also mistakes, and there was some confusion. The picture above indicates a basic fermentation time of 90 minutes, while in step text it is 30 minutes. A full hour. An hour and a half or a half? That's not a good judgement. A review of the previous pieces of bread compared to the increase in the hair of the lasagna in the picture took half an hour. Turn back, the basic fermentation time is clearly stated in all the steps text and process summaries of the changes in the bread cycle. It seems that the judgement is correct and that only the battle is over. Noodles that do not require post-oiling are rather cumbersome and seem to be difficult to shape, except for a bit of murmur in the heat. The first one, strictly followed the instructions, burned for 30 seconds each. Then, for a shorter period of time, 10 to 15 seconds on each side, I wonder which is better? But there seems to be no difference after the bake。
Cinnamon rolls

Cinnamon rolls

VicentaLakin

This bread is a high-oil, high-calorie, high-calorie bread. I don't like cinnamon, but it's not enough to make bread -- it's oily, it's imaginable, it's sugar, it's the key, it's the bite, it's the sand. Six of them are too crowded, but they're worried that they'll split into two. So let's just leave it alone. Besides, it's not just heavy, it's a little bit of a look. I saw some cinnamon rolls coming out of the oven, and the surface was still flat, and I tried pine rolls and rolls, and long and short rolls can be said to be nothing. - It'll always be like a spiral when the rolls come out. It's the best thing in the middle. It's been baked once with bread membranes, and every one of them is flat since it's out, but because the membranes are too wasted, they are not used again. It's kind of hard to throw it after it's finished and it's not sure if it works。