Practical Book
Slowly fermented bagel
Author Masako Takahashi
The texture of the bagel is important. This book is "Mochimochi", "Mugyumuguyu", "Fukafuka".
The texture is divided by type. Various variations that match each fabric.
We also introduce molding, snack bagels, dips, etc.
This book uses instant dry which is most suitable for bread made at home.
East. That's just a little bit. 1/10 of the East bread normally made at home
It's about 1/5.
-
Version type:B5 size molded horizontal
-
Page:Page 112
-
Body:1,600 yen + tax
-
Issued:2008/09/01
-
ISBN：978-4-89194-786-6
ONLINE SHOP
BOOKS
-
The World of Masamune Shiro-The Trajectory of Creativity-
-
10th Anniversary Collection of Works
Nishimura Yuji's Secret ExhibitionWritten by Yuji Shimura -
THE iDOL Ken Miyake Photo Book
Published by Ken Miyake -
An instability rest
Published by Sara Minami Photo by Masumi Ishida -
Neo dumplings
Edajun -
Finding insects that can be enjoyed at any time in spring, summer, autumn and winter
Written by Shu Makita