breakfast recipes
VicentaLakin
In addition to eating directly and making sandwiches, there are many ways to eat, of which garlic toast is one of my special interests. It used to be roasted with butter, but the heat of butter was high, though it had to melt with a little bit of heat, and it was a bit of trouble, so I switched to a healthier olive oil, and the toast that was baked was so soft, it wasn't enough. I took a little care to feed the food, and I dug a hole in the middle of the toast, stomped an egg and baked it, so it was good and delicious, and I didn't have to take any more cooking. When the eggs enter the toast, a small amount of the eggs penetrate into the cracks of the two pieces of toast, and as the temperature rises, the eggs condensate and the two pieces bind together. In the last two minutes, eyeball the toast in order not to overheat the color and taste of the toast. It's like a "insulation" of toast that's baked like this, and it's so thick in garlic, and it's so soft in the face, and it's like a bite and it's so loud in the middle of the egg. The best part is the slice of toast that's been dug off. It's so delicious. Try it, too
VicentaLakin
Why isn't your bag evaporated? In fact, you can easily make soft buns with these know-how. One to two spoons of sugar when melted fermented powder can make the noodles ferment better. For meat buns, it is best to melt with a warm water not exceeding 40°C, which is too hot for the fermentation powder. Through a mix of flour and powdered flour, sugar, yeast, warm water is mixed up until it melts, then fermented and fermented, and the skin that comes out of it will be softer. When the noodles are condensed, if they feel sticky, they can be added to a suitable amount of corn oil. At the same time, it is necessary to avoid the drying of the noodles, otherwise the evaporation of the buns is more rigid。
