Fingercakes are often used to make tiramisu, but what you don't know is that, with peanuts and peanuts, they are better cooked than tiramisu. It's not like a soft party, it's not as hard as a cookie, it smells like peanuts, and it's like a pretense on the surface, so it tastes different. It's fresh, it's fresh, it's fresh, and it's going to get soft in the bag。
Many people always fail in making cookies, either when they're baked or when they're ill-defined. Actually, making cookies is not as difficult as you think, and I can start with a simple formula, and I've chosen the most basic cookie formula, with fewer ingredients and no milk powder, and changed the whole egg fluid to protein, which is lighter than the whole egg fluid, less material, and better suited to the new hands. It is most important to note that egg fluids have to be added in a series of phases, with a little extra time, so that they can be fully integrated and a little more so that it will not be easy to separate oil and water. And the other thing is to make cookies. Better make them with sugar powder, not with sugar. Doing both would basically not fail。
Only when you eat it, it's a protein suvere, a healthy sweet with no oil and no water, so you don't have to worry about weight, eat or not, eat or grow meat. It's also very simple, there's no cumbersome process, there's just skill, no rush, 100% secret, now, look down。
It's the hottest dessert in a while. Thin like pudding, sour and smooth, and thicker than ice cream when it's frozen. This half-baked cheesecake that I made today, with no additives at all, only natural foods such as eggs, milk, sugar, flour and cream cheese, makes you fall in love with it as soon as you eat it. The formula comes from the Japanese chef, Shinji Tera, where the cake is sponge cake, and I'm using twilight cake, which is more subtle. The cake embryos used were a 6-inch anode model for cooking, and the amount indicated was about 30 elliptical semi-pretty cheesecakes。
