Cinnamon It's a sweet mouth, it's sour, it's beautiful, it's rich, it's fragrance, it's fragrance, it's sweet soup. Zenium
Lazy bread I've had a hard spring, and with a lazy bread made by a baker, it's the biggest experience in the process, from simple to generous. I don't care! I'll take your second brother's leg after he's come to read it
The nut velvet fern snow Finnancier, a well-known French pastry... ..the red velvet nut, Finnancier, is definitely a nobleman in Finnan snow... In the process of baking, the sugar has become too hot... just out of the oven, and the taste is so soft... it's so great! It's really delicious. You have to try to do it. It's a total subversion of the taste bud
Angel Cake Roll A good way to consume the protein! A good formula worth collecting! The finished product is soft, and the scrolls are not broken, and the paint is high。
100% of Hokkaido toast The Chinese Hokkaido toast, which failed in its second round, thanks to the patient teachings of the dream, and continues today, seeing the second fermentation in its normal state and the thawing in its heart, the toast is still quite well baked, whether it's high, soft or radish, and it's very popular
"Christmas with tea cookies." Green tea like pine twigs, white frost like snow, full of nuts. It's a wonderful Christmas snack
Hamburg Macalon Macalon - a recognized brand of bakery. It's clear. Temperature. Humidity. Combination. It's a problem juvenile -- crack, hollow, sticky. But who can avert its temptation? Hamburg Macalon belongs to the Italian macaron, also known as the thick horse. There is no doubt that the Italian Macalon needs sugar. Speaking of sugar, you must have a probe thermometer. This can't be omitted. With eyes, I don't think it's a good idea. Because it's really gonna lose in the protein cream part. The sugar pot, don't be too big, try some branded sugar pot. If you don't have the tools, don't try them easily。
