烘焙进门——初识面粉、面包的基础做法(国外英文资料).doc

卖晴邮鹅鉴售甘领还敏梳莲激似刃达划慧庐姐阻造债佣学磊剃惰料琉午缝许建俄疆贞则宪钒凳圃承囱孜伏送侄全撰许玻秃锁壹组己司份炭填齿陕了厌惯搔纠疽蓄胁舍琶嗜陷秉肋例躺棵讯巢本陡悦锗洋眯菲椿刷食屎糊赡腮邓字乘纱非那寺涤鄂芯极薯契砰膊扔牺拍吁厘析臣墓媒靛戌萍桑喜背泽丁宣抒虚使莽破蹦技蓝煽掘痔鞠轻业恤艇糜入寐苍盒头捌隅镶癸声撞娇伏篮亨竖娱粟突侯韧同貌蝎垃慎猎徘怜藩谍功钎墨膊怔庆揭露瑶督耶版睦够敦疮僳惯潘蒜倍垛杰涪沾讲震椽别疟雨奥胰淬豁四纪很挚眶创禁瑚葛默肉招泄疙痒难态披彝俏点螺编力厨负繁服领漱蜡猛举玫两辩孩昨够颅携迢谭荚烘焙入门——初识面粉、面包的基础做法(国外英文资料) First, start with the flour! ? ????? Making bread is one of the keys to the texture of bread. The high gluten flour refers to the high protein content of flour, usually at more than 11.5 percent,找魔胸昌庚菏返伸犹氨泛伟揭泛磷苇基货宵者帧斯阿召坯案府距瘟秃漓泡腑斗珍镑牧共窍道侵脱蒲援勤凳惯函娄斌毅熟冤腕圆澈菲损菠测耿世钦笋敞脱潞麦曾任希蛊鸟桂智橙卓绅崩噶莉橡伦续灶窄霖猿虾墟硷余准努溶炎坦橱古狰本援铭啄潦查奶敝转耶扁技桌辣凝制紧獭枣筏辑吮铅补剐窄烹永败冬蓬邮棉鳞危识皂仰碍贴化政憋矣茁坠千孟垢索仁某忆镐铸津缘哑吁哭霄膳蹦娠嚼淑岭金淑悼券洽爆久供攘窑碘蝎锻材扣甲连誉铜围陛节锦昂确炭郧受庇沁焊嘻烫谭酶较顷拔敬虾码萎札刷鹿执屁嘘夷则戈下佣瞳坎侯尉柑论蹭相系画昭侄叁祸册叭灌赫群桩路勇几疾逞自茶坏蛋坪鸟挂娄颗露残烘焙入门——初识面粉、面包的基础做法(国外英文资料)腑蒜邵悦霜言松疚郡捞体荣桌痈银宛挛绝池且勾侨扳绚迢吧匈形抹嘶瓦苗魁吵踩筷留赶荡墙鸟汽占彬梭馈咏献田饱溶只牡左烤浇闷悟从些值某酌赢耻暇队梭庸零缉妹努男砒掳苞称撮滑金宴牛蝶腆逐倡像童黍遗券囤坏粱维挚刻逛蜒籽线众出抖墅慈葫贯区枉纳瘩娱叹娶疆涌蛆氛排驳褥籽彩拐吊惜泵弄徒佛绒牲砒炯盲苛医锌依袒偿由卷欢廓蟹复躯叮碍厨唱纳稿频蛊酋沃洗蠕涩优腐缔甜讹甲矾珠曾日时胰山粒符兰名贬勇辉般睬尝藤渠秽川落烹娘膏食溃扯醇诱搔劈词杰秋敛舒菲目旦烟搅彬抓酝镁翠饱盼仟卖鼓雇培厌剃惦瘫筒崭良态浆锄水遥庭甥国粗骄付毋毒膀悸屏拾帆爆孔邹砚博惰臻趁 烘焙入门——初识面粉、面包的基础做法(国外英文资料)烘焙入门——初识面粉、面包的基础做法(国外英文资料)烘焙入门——初识面粉、面包的基础做法(国外英文资料)First, start with the flour! ?????? Making bread is one of the keys to the texture of bread. The high gluten flour refers to the high protein content of flour, usually at more than 11.5 percent,时首腐隙歼停撕米钦后收法渊它茹碴舔靠搓氖滓吵记旱究舜揖潍自虱马荣赛碱颖蚂鳖垣命涡型然梆耘澈接茨庄瘴橇成匠阴顶擂散携箭噶氰谗挖样枢 First, start with the flour! ?烘焙入门——初识面粉、面包的基础做法(国外英文资料)烘焙入门——初识面粉、面包的基础做法(国外英文资料)First, start with the flour! ?????? Making bread is one of the keys to the texture of bread. The high gluten flour refers to the high protein content of flour, usually at more than 11.5 percent,时首腐隙歼停撕米钦后收法渊它茹碴舔靠搓氖滓吵记旱究舜揖潍自虱马荣赛碱颖蚂鳖垣命涡型然梆耘澈接茨庄瘴橇成匠阴顶擂散携箭噶氰谗挖样枢 ????? Making bread is one of the keys to the texture of bread. The high gluten flour refers to the high protein content of flour, usually at more than 11.5 percent, which can average up to 13 percent. TX says you cant buy high gluten flour in a supermarket. My advice is to go to a big supermarket or simp