milk fragrance Recipe

Hong Kong-style egg tarts

Hong Kong-style egg tarts

EmelyStanton

The egg tarts recipe I just saw on the Internet the day before yesterday (Hong Kong-style egg tarts made by Daisy in the kitchen) are Hong Kong-style. I thought I hadn't made egg tarts for a long time. Speaking of egg tarts, it was because of this small snack that I started baking. Journey, because my mother likes to eat them, she always goes to kfc and feels that the price is a bit expensive. From starting to learn egg tarts to slowly trying every kind of pastry, baking has become an indispensable part of life. <br /><br />The ones I have made before are all Portuguese-style egg tart, which requires layers of crispy quilt, which is quite troublesome. Moreover, butter melts easily in hot weather and is even more difficult to operate. I saw the recipe for Hong Kong-style egg tart online, and it looks good and easy. I want to think my sister is getting married, so I can make some for her as a wedding gift. I also wish them harmony, beauty and happiness forever! <br />Hong Kong-style egg tarts are crispy and non-greasy. They are very delicious
potato cake

potato cake

WinifredPagac

Glutinous rice has the effects of replenishing the middle and replenishing qi, strengthening the spleen and nourishing the stomach, and stopping hypothermia. It has a certain relief effect on deficiency cold of the spleen and stomach, poor appetite, abdominal distension and diarrhea;<br /> Not suitable for the crowd:<br /> Anyone with excessive dampness and heat and phlegm and fire should not eat; anyone with fever, cough, yellow phlegm, jaundice, or abdominal distension should not eat. People with diabetes eat less or no food.
cotton cake

cotton cake

RusselRunolfsdottir

This cotton cake is my children's favorite cake. It has the aroma of butter, is soft and light like cotton, and is full of elasticity, but it is also very high in calories. I only make it occasionally. After making it this time, I left half for my children. The other half is given to my friends. I don't know if it was because the egg beating head was not dried or for some other reason, but the egg white couldn't be blown no matter how hard it was. I could only beat it until it was wet and foamed. There was no way. I thought I'd give it a try, but the results were okay. The cake was just a little waist, and the internal organization was quite delicate and soft.