It's a coconut

Double-skinned milk is the traditional food of Guangdong Sunde. The two-skinned milk entrance is soft and tasteful, not only as a sweet spot in the neighborhood, but also as one of the special snacks that the food-eaters from all over the world are bound to play. Coconut-cooked milk. Taste better

Fernance

The original formula for Fernandino came from a cake called "visitandine" created by nuns at the Visitation Monastery. Lasne, the baker, not only took the formula "not to mention it" but also changed it to a gold bar, according to the location of his bakery and its customers, and replaced it with a new financial-related name, "financier", which in turn became a French classic. The original Financier, which resembled a reduced version of gold bars, was a tea spot invented by the cake chef near the Paris Stock Exchange, allegedly to enable financiers at the Stock Exchange to eat quickly and not dirty their suits. And the pastry itself is made in gold strips, and it's very symbolic. - Encyclopedia

Beef veal pizza

Love the beef pizza。

Chicken golden needles and mushrooms

Soybeans

Thirty minutes, easy。

Banana egg waffles

Soup and onion sausage bread

I love all kinds of good toast. This time I baked onion onions. The roasted toast tissue is soft as a cloud, its mouth is wet and fine, and its taste is greatly enriched by delicious beef sausages. With soup, the amount of water is much larger than the normal toast, the ageing rate is much slower, and the toast is still very good the next day

Suvere

Schufflelle is a French way of cooking, which is also called the happiness of combing and soufflés, soft and soft and wet. Sensor

Pearl cupcakes

"Puppet-cup cake" with pure egg cream

Black Jell-O Chelsea

Friday is the birthday of a good friend of Little Boy's kindergarten, and the kid has already asked me for a gift to eat. He asked me to make a nicer cookie, a pink one, better have a picture of the princess. After Bao's request, I imagined Princess Van's cookies. The first feeling was Lacevan, and then the food was prepared. I'm still very confident about the cookie part, making cookies out of dragonfish pastry. It's the frosting that drives me crazy, and I think the lace should just squeeze. I didn't think it'd work twice. And the last thing that happened to Po was like a tasting cracker, and I thought it was just a little bit ugly for a second, watching the kids enjoy the cookies I packed. Biscuit friends can consult me. It's a great taste. Sugar is on your own. I'm sure you're better than me。