Penny Donny

Gingerbread houses, fruitbreads and cow-rolled sugar are all national holiday elements, while in Milan, Italy, they have one final Christmas dessert: Panettone Pennyoni. It's a rich, combined version of Pandolo and Stallon, but bread is like a cake, and fruit-drys add sweetness. However, the traditional sugar oil content makes the bread more difficult to ferment and generally takes three days to one week to produce. But it is also for this reason that Panettone can be stored for a long time, and the longer it lasts, the more fragrance, the choice of Christmas companions in many countries。

Red bean souffle pie

Rhodish fish

Baby food

Potatoes

Gold and sand pine rolls

Flat pan soybeans

And the wind and the fruit

And the wind's snacks are very delicate and beautiful, and they have more aura than other desserts. It's like this one you've taught us about. It's got a lovely look and a sweet heart。

Pumpkin Chifeng

pumpkin's cake. it tastes like a light pumpkin. the square came from yotube, but she did eight inches, 170 degrees for 50 minutes. i'm only 10 inches short, so the amount doubles, the sugar decreases by 10 grams, and the temperature adjusts to our oven. if we're doing eight inches, we can cut it in half。

Net cheese bag

One fermented cheese bag, delicately organized, softly. Sweet cheese sauce, yummy mayonnaise that drives you crazy

Cake

It's like a cheesecake. The protein frost of the old early cakes is enough to be wet and bubbled. In general, sugar is added three times: it starts to pass at low- and medium-speed to thick bubbles and is added to the first sugar; it is added to the second sugar after high-speed stroke until the bubble is lean; it continues to pass at medium- and high-speed until the third sugar is added when the protein cream is tattooed, and then it is prepared to wet hair bubbles with low- and medium-speed, and the protein cream is thin and radiant, lifting the egghead to pull up the big hook。