My home is a small town in the northeast, and when I was a kid, I rarely saw a baker. There's only bad cake in the so-called cake shop. It's like the four-leaf-type. Almost at the end of primary school, there was a bakery, actually a grain shop. There's only one bread, now called old bread. No pot, but it was loud and it was delicious. After a while, various kinds of bread, even butter bread, began. And my favorite is the bean soybean bread with soybeans and sesame dots. That's when we called it "bread." The sweetness of the soybeans, combined with the soft bread, is like the creation of the sky, which makes the youths' time better. Growing age and the number of bakeries on the side of the road are increasing, as are the variety. How many people have been seduced by bread in the baking shop and there I am. And I've tasted a lot of bread, but when I was a kid, I liked it all the time. With a bakery, more moments of happiness are when the bread comes out. More recently, Chinese bread has begun to be made because the process, though complex, does have a much better taste than a single-key bread. The red bean toast is softer and sweeter than ordinary toast, and father and mother love it so much, that almost one has been eliminated at lunch. So popular, let's try it together
Cinnamon, apple, red sugar. Seeing the texture of cinnamon syrup, it's very moving. It's getting colder and colder, and this cake is perfect. There's nothing unusual about the cigarine. Imagine cinnamon syrup pouring on the face of the paste and pulling a few of them at will, you can get nice texture. I didn't know that cinnamon syrup was so sticky, that it started to drop to the face, and all of it went out, and it was heavy and it was very soon invisible. Let's get them out of the way. I don't know if it's a complete success, but I can't wait to figure it out. The texture on the surface seems pretty good, and after cutting, there's one or two pieces of syrup that can't be pulled。
