the pineapple is taiwan's famous snack, with a pineapple pineapple, which is not a simple pineapple, but is usually added to the pineapple for taste, which is the way i've made the pie. materials: soccer: butter 160g, sugar 100g, salt 2g, egg fluid 60g, egg yolk 1, milk powder 30g, low-banded flour 300g pie: cucumber 940g, pineapple 380g, fine sugar 80g, water poaching 80g surface brush: egg fluid proper (egg fluid: water at 1:1)
The suvere cheesecake of Mr. Squirt. Combining with protein cream, such as a large amount of Kiri cream cheese, which is made into soft and lubricant cheese cakes, the mouth of which is uniquely soft and lubricated owing to the fact that sugar accounts for 58 per cent of the protein cream and the fine and smooth air bubbles. This time, two were done, the first one was not well-adapted, the taste was wet and thick, the cold in the fridge was taken to the company the next day to share it with colleagues, the taste became cold and thin, and the first one changed the intensity of my taste, and I was deeply tempted to become a bakery. Size: 18 cm in diameter of solid base model
puff, a western dessert from italy. creamed with cream, chocolate, ice cream, etc. today i made the puffs into strips, and i used the kathda sauce to make the hearts, and the surface was covered in black and white, and a little colored sugar. right now, ordinary puffs become cute. it has always been thought that making a puff can only be with low-weather flour, but whether the puff can grow and expand is not too much to do with the weight of the flour. you can make puffs with low-band powder, medium-band powder, high-band powder. the key is the level of cooked flour and its late state in the oven. as i used today, the puffs are still swelling. in the table below, the main ingredients are puff material, and the fabric parts are cathedral sauce and surface decoration material。
