Sweet buns VicentaLakin Today we come to make a soft base of sweetness, with some of the problems and attention that we face. 1 On the distinction between single and secondary fermentation. Why would two buns come out with one or two dead buns? Why can't three buns get up, wrinkled. Four buns are not smooth. Five buns of skin are dry and hard, and the open areas are exposed to air and frozen. Why are six buns cracking? What if seven buns of hair go off? 8 Distinction between common yeast and high sugar yeast. 9 yeast how to save. Distinction between high and low band flour. It is 500 grams of flour today because it is considered that families rarely make buns with 100-200 grams of flour at a time. The flour I use is a five-star。
Potato mashed ham and buns VicentaLakin Hi, everybody. I'm going to share you today with a sweet-sniffed mashed mashed ham roll, which a lot of people do, but I'd like to write this recipe in my way, maybe something different? Focus: The formula is mashed potatoes and noodles, not alkaline and small sodas, or you'll cry without seeing the finished ones. Colour
