toast recipes
VicentaLakin
It's the first time I've tried to make a Chinese toast. I ate all this toast today. Count's milk sauce, tea in the afternoon is a salad sauce with homemade pine; I really like this toast. This is the word for toast, which is an adjective in Cantonese. The bread is cut off when you usually eat toast, but it's hard to cut it off. So two days in a row of Chinese toast, and the next day a blueberry was for a friend. It's so soft and soft, it's so soft. The Chinese subrooms are warm and refrigerated. The Chinese part of the room temperature needs to be fully distributed, so it takes longer to ferment. It is generally possible to make good faces before work, when the noodles are ready after work, and then continue with the main noodle-painting-fermentation-defiction-the final fermentation. The Chinese can stay in the fridge for 10 hours, stay in the fridge until the morning, or the good Chinese can stay in the fridge until they come home at night. Colded Chinese can operate directly without the need to return temperature。
VicentaLakin
How dare you! How dare you! Mr. Meng's wheat sugar toast has been adapted into a red sugar toast. Black Wheat Juice, this thing can go hunting. However, there is no idea what black wheat juice can do except for 160 grams in this toast. The red sugar toast of wheat is temporarily sided. All of a sudden, it's stuck in my head. I don't know how it got stuck, but it just lit up. Red leaf sugar boils for tea and has the effect of spreading the cold in the cold and decompressing the pain. How does it feel to have a red sugar toast? Try it? Try it. It's a better day to crash. Aie 15, boiled with three bowls of water, poured out 160 grams, made red sugar toast. It seems that the cream cheese is a little out of place, and we have cream cheese. It doesn't matter. It's supposed to be nice here with that apricot bread, and the materials are ready and simple. Room temperature hovers 10-13 degrees, maybe even lower at night? The noodles are growing slowly and slowly. The base fermentation is about eight hours, with the head of the face forming a ball; another eight hours, with a second fermentation to the mouth of the box. It's good to be cold. Don't worry about pasta. In fact, it's a little worried, but it's obviously still going to extreme. The baked bread tastes like a dim leaf, but how did this skin get out of these little bubbles? There is no doubt about the sweetness of the red sugar, and the fine brown bread chews out the bitterness of the leaves, the bitterness of which is scattered, and there is a light sweetness。
