The consumption of this slice of bread is a bit large, about 10 o'clock.

Huang Sixunsi said that if he had an oven at home, he would make flour and dough by himself, add leavening agent, and then bake real bread. The cost of a slice would be at most 2 o'clock.

Excluding the proportion saved by creating books, the gap between the costs is staggering.

So, can you record the microscopic composition of a pancake in a book and then directly make pancakes?

Will this be more convenient and less consumption?

When he thought about it, Huang Si first kneaded a very small dough with flour, and then went into the microscope to observe the composition of the dough.

What Huang Si saw was an extremely chaotic scene. The long chain of starch molecules became entangled with the light green water molecules, and the density was much larger than the pure water and pure flour he had seen before.

However, since we have the experience of making these two, it will not be too difficult for Huang Si to re-master the molecular entanglement structure of dough.

After trying to create some, Huang Si finally had a flash of inspiration, and he connected the consciousness to create a book, directly outlining the complex structure of the dough in the book.

He immediately returned to the macro world and turned the book. All the molecular structures before only occupied a very small part of the pages, and the pattern generated by the dough did not occupy a particularly large area. It did not record the entire dough, but instead intercepted a part of the repeated microstructures and displayed a pattern of molecular entanglement in the book.
Chapter completed!