ice drink
VicentaLakin
I haven't tried making a new bread for a long time, and this Hong Kong milk kit from the florist's milk is done again. It's the first time I've tried to make Chinese bread. It's taken longer than direct bread, but it's absolutely direct. It's very soft, it's addictive to rip it off with a hand. It'll feel too sweet when it first tastes, but it'll feel good if it comes down slowly! When the milk chop packs came out of the oven, they wiped out two snacks. [milk chopbox] Chinese pasta material: 140 grams of high-weave flour (gold image), 2 grams of dry yeast (Swallow Mountain), 7 grams of fine sugar and 106 grams of milk. (c) Material for the main group: 60 grams of condensed flour (gold image), 48 grams of fine sugar, 30 grams of protein, 1 grams of vanilla, 10 grams of whole milk powder, 20 grams of butter and 13 grams of milk. Baking: mid-level oven, fire up and down, 180 degrees, 18-20 minutes, on top of yellow。