I had the impression that the winehouse's food pack was sweet and delicious: it had a piece of honey painted on its surface, and it was soft and soft, and there was a classic fork-burning material in it, the Midwest and the West. This is how Cantonese tastes like sweets. Chestnut red bean soft packs, using oil-free, low sugar-free chestnut red bean pie from the natural forest instead of the traditional fork-burning pie, bread-skin is full of yogurt, softly based on an extra smell of eggs, sweetness of the whole mouth. The gold-coloured 12-packed molds don't sticky, they don't need oil, they're baked and they come out, and the nice texture adds a little bit of color to the soft lunch pack, you know。
“Macaron, also known as Macalon, a French dessert made of proteins, almond powder, white sugar and frost, usually contained between the two biscuits, such as jam or butter. Its origins date back to the nineteenth century of almonds; when it comes out of the oven, it is based on a shell with a circular flat floor, coated with protein, and finally a hemispheric crust, which forms a small round of sweets with a rich sense of taste, which is the most endemic food in the western French province of Viena, and which is occasionally seen in the north-eastern part of France.”
