It's an Italian hard stick, it's hard to taste, and I've recently seen a lot of kids eat it, so I've made some for my daughter, because I'm not doing it right, I'm not so hard, I'm just saying it's a little hard, I didn't think my daughter liked it, so I took it. She eats it, and she likes it, and she says it's an energy bar, because she eats two, and she's got a clear stomach
Winter comes to spring, flowers bloom, day and day, and the children go out. Sitting on green pastures, the warm sun shines around, leisurely and quiet. Looking forward to the willows of the wind, chasing the children of the play, with their thoughts coming out of the air, remembering the joys of the running, the joys of the past, the dreams of the past, the aspirations of the past, and the feeling of happiness in their memories. A smile, a record of the mood and feelings of the day, and a cuddle of them. Put those lost in the past, fold them into paper, fly them in the blue sky, let them follow the wind and find their lost way back... Despite the hurriedness of the years, there is a green leaf deep in the heart, written about the journey of life and the laughter of life... I always believed that we were never old and we were always dreamers. I'm ordinary, I'm flat, I don't have much to ask, this year, I'm not beautiful, I'm good, I'm calm. Warm, grateful, unmatched, unchallenged, silent... This is the cranberry toast that brought the snack to the park and shared it with two other kids who came to the park with them, which soon disappeared. Little baldy said, "Mom, sharing is happy, I'm happy." Although words are simple, I can read his heart's joy. May the child be naive and the world be beautiful。
This bread, which is still made in Chinese, has been made many times, with high powder and low powder, which is soft, which suits my family's taste, and I use less sugar, and I don't like too sweet baked food. I only have a little sweetness, and I feel good about myself, and if my relatives prefer to be sweeter, add more sugar to it. Every time you make bread in a Chinese way, your family likes it, so every time you do it, it's a lot more, and today it's made 24 snail breads, baked in two ovens. To save time, I make this snail bread very quickly, a snail is born very soon, and it's a quick snail. This, in the absence of experience, and when my relatives do this, the volume must be flattened, so don't let it go up in the middle, or it'll look bad after the fermentation, and that's why I'm here today. I didn't paint the last surface brush too even after the fermentation, it seemed like I couldn't focus too much on detail if I did too much at once, but it tasted so good that when I took my picture I was almost half consumed by my family...
