Chicken corn sausage

Chicken corn sausage

It's getting hotter lately, and it's getting worse. The big girl has gone home for the summer, and the little girl's last week of the week and she's starting the summer vacation next week. The chicks eat their breakfasts and lunches in kindergarten, which saves them much of a difference. In the morning, you can go out and practice in the morning and come back and send the chicks to kindergarten and then make breakfast. It's going to start the summer break, and we're going to have to make up for this four meals a day, three meals a day, and then we're going to have to get the silica sausage molds, and we're going to give the girls some sausages, the most nutritious food, and the fire. Chicken corn sausages are still covered with red-hot rice folding steam pans
Suvere cake

Suvere cake

Suvere is a French-based cooking method. This particular cooking method consists mainly of egg yolk and a mix of different formulations into a modulated protein with a light and loose cooking quality. Souffle's word comes from a verb in French, souffle's past term, which means that the words “inflated” or simply pointed to “combustly swollen” baked suvere will have to be tasted in seconds, otherwise it will soon be “sipple” and will generally collapse in 20 to 30 minutes。
An eight-inch kamikaze cake

An eight-inch kamikaze cake

I had a 10-inch-and-a-half-hour model in the house, and I felt so bad that my friend had lost an eight-inch high-school model in the country. The 8-inch cake that I made earlier, and someone left a message that four eggs could not be modeled, and now it's clear that I'm too short to live in the mountains for too long. It's better to be taller, and the cake looks like a big deal. The eggs I use are large, each between 55 and 60 grams. This formula comes from the little sister of North America, and the temperature is adjusted by my oven。