Used to make a rose twilight cake with rose sauce. One day, thinking of the remaining rose juice from that can of rose sauce, wonders: if the milk/liquid from the cake were replaced with rose juice, the fragrance of roses would probably be more rosy. It should be a very viable idea. Such rosecakes are probably especially suitable for girls. He is lazy to look for the squares of the past roses, and to find another one, turning milk from it into rose juice, and rose sauce is the petals of rose sauce, which, of course, contain more or less sugar. They all come from roses. The first six inches of wind in this oven seem to have worked well, not broken into big mouths, not collapsed, and the bottom of the oven is flat, not skin-skinned. The rose petals are mostly hidden in cakes, and only the bottom can see a few roses。
The soufflé has been made several times, each time with soybeans and yolk, this time in exchange for a taste, with soybeans and pine, and a very good taste, to share it with you. It's worth a taste. Before I baked this soufflé, I snuck into the bakery and found that the price of the soufflé in the ceremonial shop was very expensive. I showed contempt and went home to do it myself, and the products came out, both head-on and cost-free, on several streets. (Note: The amount of material in the diet is 12, and I'm doing 36 times the amount myself)
