After eating walnuts for a few days, suddenly thinking that walnuts can actually be used to make a lot of things. Like bread. Although it seems that many of the western dots about walnuts are done with canned walnuts, it is okay to try with fresh walnuts. I noticed this Chinese bread that made up walnuts. This look, it's never been tried. With fresh walnuts, the biggest fear is that too much water will come out and, while waiting, it will change colour. In order to reduce the waiting time for walnuts, it's only when it's about to take up the walnuts, half the cuttin, half the strips. Peach chops are too thick to stick their branches in there and become an obstacle to knitting dough. It was soon that the right fineness was found, and the initial hemlocks were gradually turning into the right hand. It's not that easy to move a long strip full of walnuts to the grill. The effort, at last, is in. The consequence of this baking has been that the baked bread has become bent from the expected straight, and the end of the bread has been swollen. It seems that it should be woven directly into the dish. The back wall of the oven was apparently warmer, and the front looked just right in color, and then the other side was found to be 10% dark. But it tastes good。
Biscuits, hand-to-hand. Put jam in the middle of a nut. It's really not done. Unfortunately, there's still some almond powder without almond chips. Maybe? Let's replace the almond chip with a readily available peanut. All we need is, go to the shell, cut, remove the red. The pasta is very soft, and even after the freeze has become hard, it quickly returns to its initial softness with summer enthusiasm. Just wrap it in peanuts, and don't worry about getting stuck. Press flat, light jam, quickly the sweet scent mixed with butter and the scent of peanuts。
There's a recipe for red bean, and the bean is delicious. I made this souffle with it. It's a ginseng, salsa, fragrance, and sweet bean. And I have made 80 grams of extra-sized yolk, and the soothing is made of traditional pig oil, and the soy oil is made of special soaks, and the slag of soy, and if you don't like it, you can also replace it with an equal amount of butter, but it's not soaked with pure butter, and if you want butter, you have to use a piece of butter. Half the butter and half the butter. You can taste it. You like it. I usually like half and half, but this time it's pure pig oil。
