baking Recipes
VicentaLakin
When you're a kid, you like to eat soybean foods, what kind of bean buns, snacks, and so on, but you can't say you don't like it when you grow up, but you can say you don't like it. It's just like it, and now it seems like you can take it. The other day, I bought a big bag of red dates. Yeah, it's a big bag. It's not 10 pounds. It's no fun to eat red dates, and suddenly it's good to make date mud, wrap it up, make some Chinese snacks. So, at night, the good guys started making dates. Previously, people had only been watching dates on the Internet, had to boil, had to be crushed in a cooker, and had to be fired in a pan. Look at these steps alone, it's trouble, so I never tried them. But with so many red dates this time, Tasty Man still wants to try and mix a little walnut into pieces
VicentaLakin
This is from my bread book, Homemade Bread. I love the bread, which is very soft, and my favorite coffee fragrance and cheese pie, and makes two big breads, and looks extremely satisfied. Some of the small partners may ask what is Polish, first by introducing the Polish method of making bread, which came from Poland in the first half of the nineteenth century, and later from Vienna to Paris. It is also an yeast, which refers to the practice of water powdering at a ratio of 1:1, which is added to a small amount of yeast mixing after long periods of fermentation and mixing with other materials. The yeast is very simple, and the fermented Polish yeast is spongy and very wet, and is therefore called a liquid seed or fermented ferment. It's very soft to make bread in Polish, and it's very good to make an internal radish of toast, which I like very much. We'll share it with you next time。
