breakfast recipes
VicentaLakin
In the middle of the toast that was shared today, chocolate sauce was wrapped on the face of Olio, which tasted as a whole with a little bit of bitter chocolate and mixed with sweet and soft bread, and the olios that were baked out of the oven were so cuddly, particularly delicious, full of chocolate sauce, that it was an energy bomb, but it was also a tasteful feast, an absolutely chocolate-controlled and indelible toast. The approach I share today is a direct approach, which is the simplest one, without the need to freeze the Chinese noodles overnight, with only one fermentation, and the bread is still soft and unsweet, and will not become hard, especially good, and there are some key points that will require attention in the production process. I will make a detailed presentation in the steps, and the formulation given is summed up by constant adjustments, and I believe that if we read the paper carefully and do it step by step, even if we bake new hands, we can make successful chocolate toast。
VicentaLakin
Toast is an essential part of our freezer room, which is always used for breakfast off work, and the most common is sandwiches. I find that the toast is really almighty, it can change everything. I've done more than 10 different things with toast. It's delicious, simple, and it's very expensive, and beautiful. The way I share it today is to use toast for simple processing, which is soaky, eating, sweet honey with butter's smell of cream, can't stop, it's good for breakfast or for snacks, children always go home hungry in the afternoon, two mats are perfect, and the method of making is not very technical and 100% successful。
VicentaLakin
Water buns, which are known as Ziru, are now more than 360 years old, and often eat in Shandong, and can be seen everywhere in our local breakfast shop, whether in famous parlours or in ordinary porridges, with a softly yellow-colored bag, always attracts people’s eyes, and your taste of aroma so soft and delicious that you are satisfied with your taste buds, as well as with an inexhaustible taste that attracts many returning visitors. It's a common practice to share water buns below, with a soft and fragrance, and a good smell for the elderly。
VicentaLakin
This year, the rain in Beijing was particularly heavy, and in October it was still raining, so the temperature was lower than in previous years, and it was cold in mid-October. I was the one with the blood on my hands and feet, and it was cold every winter. I love corn juice especially in hot drinks, and there must have been plenty of it in the hotel. The fine, smooth corn juice with milk, sweet, thick corn smell is getting better, but it's more expensive, and a glass is about 40, so I tried to make it at home more than once, but this is better than the hotel's. So I'm going to record the formula, which is easier to find when you squeeze the corn. This time I added rice to corn juice, so that it was thicker, not rare, and so much more fragrance, the sweetness of the corn itself was a little bit worse, and I added sweetness with milk, which, of course, could be replaced by ice sugar or white sugar, if not milked, it could be put on its own, the food used was more common, and the practice was simple, and the taste was really good。
