Its cold and I have a special preference for all kinds of things with warm aroma, such as hot baked sweet potatoes, fried chestnuts with sugar or mutton, casseroles, casseroles. The key to feeling warm and comfortable is to satisfy the desire of the mouth and nose. The idea of making bread was born for a long time, but always wandering outside. The time to go home is either this activity or that activity. I took an empty net of peas and fruits and sent Baicuis bread machine. Its better to choose a day than to hit the sun today. Lets take local materials. My favorite feature of the bread machine is to weigh up the material and then throw it into the pot and do nothing until I hear the buzz and the steaming bread comes out. If you do it in the evening the next morning, if you do it in the afternoon, you can serve it as afternoon tea directly. I made it in the evening. The next morning I poured it out of the barrel. The fragrance, smeared with the honey jam I brought back from Australia, was full of joy.
Food Material List
2Vegetable Oil (Olive Oil, too)2 tablespoons
4Refined salt13 spoons
7Powdered Milk3 tablespoons
1This is the bread machine I use this time, Baicui powder.
2Turn on the bread maker pour in vegetable oil pour in milk add eggs pour in milk powder add sugar pour in flour and milk powder (I did not sift this time, but it did not affect the taste at all, I see that the instructions of Baicui did not require sieving, it seems too suitable for us lazy people) and finally pour in yeast (1) Avoid yeast contact with sugar and salt.
3I choose 750 grams of European bread with 11 recipes. I choose dark color for burning. Its the end of the story The left chart is the bread machine itself working, mixing noodles, once fermenting, twice fermenting, and finally buzzing out of the oven is the big bread. The taste is super soft.
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