Hi just to clarify (1)your method doesn’t require bulk ferment? (2)Just require final proof before bake? (3) can use this recipe for buns and loaf bread, what is the difference? Hope you can help. Tks!
@maylinmok72613 жыл бұрын
老师…面团从冰箱拿出来要等多久才放厨师机打呢？
@andrealiu9184 жыл бұрын
好可愛的毛毛蟲麵包💗
@user-ym2fb6bb6w
4 жыл бұрын
是的呢
@karenkuakaylin42343 жыл бұрын
Can't understand u don't give English details recipe translation..so l can't find it interesting to try this recipe
Пікірлер: 13
小时候的最爱啊！！！这个周末争取试着做看看
Hi just to clarify (1)your method doesn’t require bulk ferment? (2)Just require final proof before bake? (3) can use this recipe for buns and loaf bread, what is the difference? Hope you can help. Tks!
老师…面团从冰箱拿出来要等多久才放厨师机打呢？
好可愛的毛毛蟲麵包💗
@user-ym2fb6bb6w
4 жыл бұрын
是的呢
Can't understand u don't give English details recipe translation..so l can't find it interesting to try this recipe
老师 冰水可以换成牛奶吗
谢谢，改天告一哈，我和我娃儿些都喜欢
@user-ym2fb6bb6w
4 жыл бұрын
哈哈，重庆人吧
为什么我的面团很粘已经放粉还是很粘哦很难推😅
@janeding850
2 жыл бұрын
我也是 方子水太多了
我的毛虫条纹在烘烤的过程中断裂了，怎么回事？？
@AZHUANG0424
8 ай бұрын
沒救了