French cheesecake

On the day of the cold, a cup of hot tea, a piece of dessert and a book of your own

Butter souffle

Onion pine roll

The twilight roll, the salad sauce and the pine, is more popular than the sweet roll

Eggstick

I've always wanted to make a snack, but it's hard and hard to do it, so I can't try. You usually make snacks. Friends and family are the favorites. A warm winter afternoon, a cup of coffee and a couple of balls. Come and learn

Tiramisu

French Apple Tower

although it was a black apple, it did not want to waste its food and simply throw it away, so it became an airplane lunch. the material is six inches. it's actually a magic cube, but after three days, i couldn't make it.

Quartet mousse cake

How long has it been? Of course the answer is spring. Romantic cherry blossoms, and the spring of the regenerator, bring a year of anger. This mousse cake, which challenges the limits of your taste, the four-heavy mousses, plus a piece of cake, can taste five different tastes at once, each of which is a surprise. Whether it's tea mousse or blueberry mousse or cherry jelly, it's a light color, like spring, and it's fresh and fresh. It's a paper cup. It's easy to carry。

Ice cream

ONE OF THE THINGS YOU LOVE MOST WHEN YOU'RE YOUNG IS ICE CREAM, WHEN YOU CAN EAT WHATEVER YOU WANT. ONE SUMMER WITH MY UNCLE'S HOUSE, MY DAD GAVE ME A TEN-DOLLAR "GREAT MONEY" WHEN GUANGZHOU'S FIVE SHEEP CYLINDERS WERE ONE AND FIVE. TODAY, THIS CHOCOLATE ICE CREAM, ALTHOUGH VERY SIMPLE, HAS NOT BEEN REDUCED BY THE TASTE, BECAUSE OF THE ADDITION OF RUM AND YOLK, THE ENTRANCE IS LEAN AND THICK, AND SO IS HAGENDAS! QUICK, PREPARE FOR THE BELOVED

A figade

IN FACT, GUANGDONG DOESN'T PRODUCE FIGS, AND WHEN LOGISTICS IS NOT SO ADVANCED, ALL WE EAT IS FIGS. NOW, WITH ALL-POWERFUL TREASURES, EVEN THE FRUITS AND VEGETABLES OF THE FAR NORTH, WE CAN EAT WHEREVER WE WANT. IN OCTOBER, WHEN THE AUTUMN FRUIT CAME TO THE MARKET, IT WAS NOT EASY TO KEEP IT, EVEN IN THE FRIDGE, EAT IT AND MAKE DESSERT. IT'S SO HOT, HE'S HUNGRY EVERY TIME. HE'S BEEN USING THE SCRAWNY FORMULA MANY TIMES. IT'S A FIGS-UP, IT'S A NICE SMELL, AND IT'S JUST A EVENING OUT OF THE OVEN, AND AFTER TAKING PICTURES, I'M SITTING ON THE BALCONY WITH MY DAD, EATING ALONE, THE AUTUMN SUNSET, THE WIND, THE SUNSET, THE SWEETNESS OF MY HAND, THE GOOD THINGS SHARED WITH THE LOVE, THE HAPPINESS OF BAKED. THIS RECIPE IS MADE FROM THE PREY PE 5459 OVEN. THE SQUARE IS AN EIGHT-INCH PLAN

Chestnut cake

WHAT IS THE BEST FOOD FOR AUTUMN? I'M THE FIRST TO THINK OF CHESTNUTS, HA HA HA HA HA HA HA FOR EATING TOO MUCH! EVERY YEAR I'VE HAD A TIME TO POINT MY FINGER AND THINK, WHEN IS THE TIME TO HIT A CHESTNUT? BUT THERE ARE NO CHESTNUT TREES IN THE SOUTH, YOU KNOW. THE CAKE CAME FROM MR. YUKO OF BEAR VALLEY, WHO NAMED IT "TRUCKY WORLD CAKE," WHICH IS SAID TO BE BELGIUM'S TRADITIONAL DESSERT, BECAUSE IT USED TO BE MADE WITH WATER INSTEAD OF MILK TO MAKE KASHDA SAUCE. I HAD TO TAKE THAT NAME, BECAUSE IT WAS THE ORIGINAL, AND I DIDN'T CHANGE IT. THE CAKE PIECE IS A DAKOTZ CAKE MADE OF PROTEIN AND ALMOND POWDER, MIXED WITH KASHIDA CREAM AND CHESTNUT MUD, AND THE UPPER LAYER OF BLACK SUGARY CREAM, AND I DON'T UNDERSTAND WHY IT'S SO BAD. THIS RECIPE IS MADE FROM THE PREY PE 5459 OVEN。