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Jacqueline
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I bake small lupinbread: crustdough filled with a lupin and onion mixture. To get the crustdough shining and brown I put some soymilk on top before baking.The breads come out of the oven looking great, but after a few hours the colour gets lighter.
Are there other options to make the dough shining and brown that will last longer?
Are there other options to make the dough shining and brown that will last longer?
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