Caramel pudding

A heartful cheesecake

It's not hard to make a heart attack, and it's done in two steps, i.e. roasting the platinum first, then roasting the cavity, and if you're prepared for the fire, you can make the corky plume and the flowy pip of cheese. The formulation is based on round pigs, with eight towers

English butter souffle

After warm noon, bite the sweetness of your lips

Cranberry balls

Eggsticks are equally popular in my home and make simple so they often appear at breakfast tables. The cranberry dry sour special appetizer, this time I added some cranberry dryer。

Cheesecake

This cheesecake is ready to enter, it's fine, it's smoother, it's cooler, it's better。

Caramel almond pie

It's a pie that's super-heavy, that lays caramel almonds on the surface of the pie, full of sweet caramel, but it's just enough to smell. You can't stop the smell. The size of the four-inch rectangular model used by the square is two if the six-inch mould is exactly one quantity。

No colored macaroni

1. The protein cream must go to the end of the chicken and fall back if it is not hard. 2. Air moisture is best around 60 per cent, and if too wet, the wet machine is removed. Three, baked and put on the dryer, then pick up the macaron, and when the heat is hot, you break the macaron shell

Red bean souffle

The soufflés, which see the world's young companions being made every day, are seduced by the fact that it was done once a while ago, not as hard as it would have been to imagine. It was a very good wrapping and sending. And I made black sesame, and it was delicious, and I made only a map of the souffle process, and black sesame sesame, and I wrote it in short text, because it's the same thing, except for the making of the pie. Here's the soufflé. My 30-litre oven was baked once。

Potato pine souffle

Chocolate lava cake

It's been trying to try the chocolate lava cake, but because it's difficult to operate, it's too late to do it, and it's not difficult to do it until it's done. The key to this cake is the temperature and time of the bakery, which requires a high-temperature test to reach the external tissue, but it's still liquid. If the roast is too long, then the interior will be condensed and the lava will not come out! If we don't have enough time to bake, the outside tissue isn't strong enough, maybe the cake will fall down when it's out! And what, in the sweetness of the appearance of beauty, hides the high heat that makes you cry too late to stop