IT'S A LITTLE DIFFERENT THAN BEFORE, WITH AN EGG PURIFIER IN IT AND A FINGER CRACKER, A COOKIE WITH SUGAR, AND I LOST SUGAR, AND IT'S STILL NOT SO SWEET. THE WHOLE TASTE IS LIGHTER, AND THIS TIME I'M ADDING RUM AND COFFEE, BECAUSE MY BROTHER SAYS IT'S NOT STRONG ENOUGH, AND IT'S PROVING TO BE BETTER. IF IT'S IN A CONTAINER, IT'S BETTER NOT TO PUT THE GLITCHES IN IT, BUT IT'S RECOMMENDED TO TAKE THEM OUT OF THE FRIDGE, SUMMER, HIGH TEMPERATURES, EASY TO MELT, AND IF IT MELTS, THE COOKIES ARE BAD, AND THE WOOD WITH THE MOUTH. PS, THE SIZE OF THIS FORMULA IS AN 8-INCH MODEL OR TWO 6-INCH MODEL. ACTUALLY, IF THERE'S MORE, JUST FIND A SMALL CONTAINER AND LOAD IT UP. SOME WORDS ARE UNPROFESSIONAL, NO JOKES。
THE DIFFERENCE BETWEEN FRENCH MACALON AND ITALIAN MACALON IS MAINLY REFLECTED IN THE METHOD OF PRODUCTION, WHERE FRENCH MACALON HAS A RELATIVE MEANING OF SWEET MACARON, WHICH IS DIRECTLY EMITS PROTEIN CREAM AND MIXS TPT. THE ITALIAN MACARON MADE PROTEIN CREAM, FIRST BY MIXING TPT AND EGGNOG, THEN MAKING PASTA-LIKE ALMOND SUGAR, AND THEN MAKING OSTEOGLOBIN FROSTING, I.E., BY ADDING TO THE FRENCH PROTEIN FROSTING THE SYRUP THAT HAD BEEN MADE UP TO 116-120 DEGREES. AS A RESULT OF DIFFERENT APPROACHES, THE SURFACE OF THE ITALIAN MACARON WOULD BE SMOOTHER THAN THAT OF THE FRENCH MACARON, WHILE THE PROTEIN CREAM ADDED TO THE SYRUP WOULD BE MORE STABLE THAN THAT OF THE FRENCH PROTEIN CREAM, WHICH COULD NOT EASILY MELT AND LEAD TO HOLLOWNESS. THE ITALIAN MACARON APPROACH, ALTHOUGH MORE COMPLEX, IS MORE STABLE AND HAS A LOW FAILURE RATE. QUIETLY: YOU CAN PRACTICE THE HAIR OF CONSCIOUS PROTEIN FROSTING. YOU CAN PRACTICE THE SUGAR TO THE EGGBASKET. FOR EXAMPLE, IF YOU MAKE LESS FORMULATIONS, HAVE SMALLER BOWLS, HAVE NO WATER AND NO OIL FOR ALL USES, HAVE WHITE VINEGAR TO WASH THE EGG BASIN AND THE EGGMAKER, OIL AND WATER ARE THE ENEMIES OF PROTEIN, ENEMIES, ENEMIES
There's a small diet called yogurt soybeans that should be familiar to families with babies, but a lot of people haven't heard of. This baby had no idea what yogurt soybean was a few months ago, but since the baby had the baby, and the baby started adding supplements, I started studying recipes, and this was the first time I was exposed to it. A lot of people ask me, "Are sour soybeans good?" Well... how to put it... the hard one doesn't. It's probably super simple for others, but for whites like me... so let's just say, I've spent a month with yogurt soybeans, and I've tried them dozens of times, but not many times I've been able to make perfect beans... I know I've done a lot of good in the first few times, but it's why he's failed after the starch and the milk powder are running out and changing the brand at the same time at the next production, but he's unformed and totally unsure, and the day before he thinks it's funny to make the same soybeans as anyone else's. From then on, the road to the death of the soybeans began. Turning back the starch that was used, it's not good; some people say that some milk powder is going to melt, and they're going to buy a lot of bean powder that's used by people who make pretty beans, and it's still not good; online, people say that they're going to beat the starch and the protein together, but it's still going to melt, but I'm going to come and share with you some of the clues that I've been able to draw after all these tests (which may be suitable only for me = )。
