I don't make a lot of wheat bread, because I think wheat bread is coarser, I usually add 30% of wheat flour, I don't add more, this recipe is strongly recommended by Rainbow Baby, I did it very early, the result was delayed until today....

2023-10-29

There is a personality blogger on the website called SansanL, who is known as the Bread Girl, who returned from studying in Japan and worked as a chef in Shanghai's Epi-ciel Bread Shop, whose trademark is salt bread.Salt bread, characterized by hollow, soft, and milky scent.The largest of these is the hollow center, which is actually the result of the melting of a large amount of salted butter and the formation of a hollow after high-temperature baking.The content and images of this square are from the teacher of l...

2023-10-29

There is no doubt that it tastes best within 6 hours of cooking! It will age overnight! But it doesn't matter, it just doesn't taste good if you chew it dry, it should have been eaten with soup and water.How to eat: Put a little oil in the pan, fry it a little, then dip it in milk or eat it in a thick soup....

2023-10-29

Flour and yeast mixture.
Salt and water mixture.
The two-step mixture is mixed again because the water content i...

2023-10-29

Eat more sweet bread, try a salty one.(Square from Little Snow Handmade Baking)...

2023-10-29

This recipe, the lace effect is super good, and the bread made from refined milk is also very tasty, sweet and sweet, used in Chinese cuisine. ...

2023-10-29

This is a loaf of bread made in China.The secondary fermentation method refers to the method of passing through the secondary fermentation stage in the production process.The secondary fermentation method makes the dough's effect and characteristics more mature due to the longer fermentation.After mixing the dough, the dough is refrigerated for 17 hours, then mixed into the main dough, and then the dough is mixed again, and the dough is mixed again, and the dough is mixed again, and the dough is mixed again, and th...

2023-10-29