Chinese Food
All Recipes
Mini all wheat stick pizza
Those who want to eat pizza but are afraid of being fat. This simple, low-fat and delicious Mini all wheat baguette version of pizza is a good choice.
The third trial recipe of the European style soft bread baguette machine with raisins
With the recipe brought by the bread machine, the whole process is automatic and the materials are put in. You can sleep at ease. The picture was taken on the third day. It's soft~
New eating method of staff
I saw it on Japanese TV. I think it's good to cook and eat. Ha ha.
Different baguettes, fresh bread and salad
Stick every week. Baguette is a kind of bread that is very easy to age. According to the data, baguette has been aging since it came out 8 hours ago. The next day, the baguette dehydrated and the flour aged. It became hard and tasteful. It lost ... ...
Mashed potato with French stick
The French stick tastes good. But the old man's teeth are not delicious and it's hard. So he improved this one based on the mashed potato sandwich.
Making hard toast with a stick
Bata bread has a lot of deformation. The same dough, shaping and ingredients are different. It can be made into different flavors of bread. Hard toast is a kind of deformation with less change. The dough is exactly the same. It's only necessary ... ...
Mambu kitchen garlic cheese baked staff
I was just about to go shopping. My neighbor came to have a sit down. My family had nothing but French long sticks. Fortunately, it's summer now. There are a lot of lush ingredients in the garden. So I'm going to bake a garlic bread with milk tea.
Mambu kitchen ruffled cabbage ham staff
Cabbage with wrinkled leaves is also called cabbage with wrinkled leaves, cabbage with wrinkled leaves and broccoli with wrinkled leaves. Compared with common cabbage, cabbage with wrinkled leaves has soft texture, sweet taste and higher nutriti... ...
Baked staff with cheese
A roasted and fragrant staff with a brushed masurilla can't be better...
Baguette Mini staff
The water content of the staff is up to 70%. Shaping, fermentation and steam can be the main factors for swelling. There are not many holes in it. The size of the holes is not large. Whether the cutting mouth is baked with slightly cocked ears o... ...
