A WEEK LATER, THE NEW YEAR OF THE YEAR HAD ENDED, AND IT WAS TIME TO SIT DOWN AND REST. THIS IS THE LAST LITTLE WEEKEND OF NEW YEAR'S, AND I'VE GOT A BIG RED ROBE FOR YOU, AND I'VE GOT CRANBERRY CAKES FOR YOU, AND I'VE GOT TEA FOR YOU! I DON'T KNOW IF YOU LIKE THIS UNBRIDLED FEELING, LOOKING THROUGH A TRAVEL BOOK, WALKING AROUND THE WORLD WITH THE AUTHOR'S DESCRIPTION, TIRED, STOPPING, HAVING A CUP OF TEA, HAVING A LITTLE SNACK, THEN CONTINUING TO GO DOWN. I APPRECIATE THE AUTHOR'S MOVE TO LEAVE WITHOUT LEAVING. THE SUN AND THE MOON EXCHANGE, YEAR AFTER YEAR... AND REMEMBER THIS YEAR, HOW ARE YOU? THE CRANBERRY CAKES, THE SWEETS WITH THE ACIDS, THE SWEETS WITH THE ACIDS, LIKE OURS, DON'T BE A SINGLE BORING THING. SIMULATOR: 6 CUPS OF GOLD WITH NO STICKY MARFIN CAKE BREAD BAKER: BERTRY PE 5386 OVEN, MID-LEVEL, 175 DEGREES UP AND DOWN, 25 MINUTES
Having made a few pecan walnuts, which are very popular with their families, and then doing some of the peanuts that are left with peanut sugar, together, this tastes so good that this medium-sized, west-west pastry cake is really delicious, and it's not so demanding, and it's very delicate, even for new hands. It's very soft, not much like butter, and it has a particularly high saturated fatty acid, so a portion of corn oil has been added, but it's not much less brittle, so do it in a way that suits you。
