Sausage and Chive Conditioning Bread
by Tian Luo girl
Favorite
Difficulty
Easy
Time
1h
Serving
2
By the way, Shanghai seems to have entered autumn all of a sudden. I got up in the morning and shivered from the cold. It seems that the sound range of the last few days has brought a chill! Although the good thing is that it’s not hot anymore, the bad thing is-the noodles are really slow to ferment. I get up early in the morning and leave the noodles for the whole morning. There is basically no movement... just use this fermentation mode. Try it!
This is a very fragrant savoury bread. I don’t really like to eat something particularly sweet, so basically most of the desserts at home have been converted to salty ones by me. This is also ~ but the special thing is not its taste. It’s because I didn’t put butter on it, but added it with the scallion oil from the bibimbap. The effect is not so good. When it’s roasting, it’s almost fragrant in the whole bedroom~~ ~Ah~~~
This is a very fragrant savoury bread. I don’t really like to eat something particularly sweet, so basically most of the desserts at home have been converted to salty ones by me. This is also ~ but the special thing is not its taste. It’s because I didn’t put butter on it, but added it with the scallion oil from the bibimbap. The effect is not so good. When it’s roasting, it’s almost fragrant in the whole bedroom~~ ~Ah~~~
