์๋
ํ์ธ์?
๋ฒ ์ดํนํด๋์ค๋ฅผ ์ด์ํ๋ โ๋ณธ๋ฐ๋ธ๋ฅดโ์
๋๋ค.
๊ทธ๊ฐ ์์
์ ์งํํ๋ฉด์ ์ถ์ ๋ ๋
ธํ์ฐ๋ค๊ณผ
์ฌ๋ฐ๋ ๋ ์ํผ๋ฅผ ์ฌ๊ธฐ์ ๋ด์๋ณด๋ ค๊ณ ํด์.
๊ฐ๋ฒผ์ด ์์ปทํผ๋ถํฐ ๋ค์ํ ์์์ ๋ด์๋ผ ์์ ์
๋๋ค.
์ด๊ณณ์๋ ํ๋ฒ ์ด์ปค๋ค์ด ์์์ ๋ณด๊ณ ๊ทธ๋๋ก ๋ฐ๋ผํ๊ธฐ๋ง ํด๋ ์์ฑํ์ค ์ ์๋๋ก ์์
ํด๋ณผ๊ป์!
๊ถ๊ธํ์ ๋ ์ํผ๊ฐ ์๋ค๋ฉด ๊ตฌ๋
์๋๋ค์ ์์ฒญ๋ ๋ฐ์
์งํํ๊ฒ ์ต๋๋ค.
๋ง์ ์ฌ๋ ๋ถํ๋๋ฆฝ๋๋ค. - ๋ณธ๋ฐ๋ธ๋ฅด
Hello? I'm Bonnetable
I've been getting a license. Common knowledge I've learned through many different academies.
The pros and cons of operating the class. A variety of methods accumulated in my own way.
I'm going to put all this stuff in this place.
Finally, I was able to open the channel to save it on YouTube, dreaming about a day when I will return to my true home Baker.
I'll show you the details here so that you can do the same by watching the video and copying it.
If you have any recipes you want to know, please ask.
Thank you. - Bonnetable