In the middle of the year before, I made a screwdriver sofa, which had been baking for four hours with careful wings and four coloured souffles, with tea, cocoa, potatoes and original colours, and when I came out of the oven, I was very happy, at least for the first time, or did it succeed. Now look at the finished chart, it really feels like it's getting better, and it looks like it's made today. May we not forget to continue on the fine path of baking。
new lessons are learned in making medium-sized snacks with hot noodles, super-operated, and after they are done, the level is very clear and so much like ~ materials: oil skins: 220g of corrugated flour, 40g of fine sugar, 70g of pig oil, 90g of boiling water: 180g of low-stamp flour, 90g of pig oil: 275g of soybeans, 225g of lasagna, 20 ointments of salted egg yolk: 2 egg yolk, appropriate black sesame
Pearlballs, also known as tiara, are famous snacks. It's a veggie, made of pork chops, made of pellets made out of veggies, which can also be fertilized with veggies of time, which can be enriched by the mouths of my pearls. When my meatballs are fertilized, the luminous, crystal-cracked, tasted rather well, with a mouth full of fragrance, with a mouth full of fragrance, with a mouth full of fresh and juicy meat, with a mouth full of veggies, with a mouth full of veggies, with a mouth full of blemish, and with a little bit of egg yellow。
I've been making souffles with corn oil, though it's the best, and second, butter. But it's more cumbersome, it's not easy to lose when it's not careful and it's not easy to buy ready-made pork oil. But butter was too expensive to consume, so I ended up using famous brands of corn oil. I'm a little bit picky about food material, so the soybeans in the sofa are made by myself, and as for the choice of salty yolk, I've chosen a very good mouth. Although it is said to be the least effective vegetable oil, it can be used with a light touch, soothing, soothing, sweetness of the soufflés, salty sweetness, and clearly sarcophagus, and attractive. Here's 20 souffles。
The broad moon cake is a traditional traditional food for the Mid-Autumn Festival in the southern part of the country and is a more classic one, characterized by thin and soft skin, oil flashing, coloured gold and yellow, stylish beauty, fine pattern, well-articulated, non-fragile and easy to carry. In my own pies, I prefer moon cakes with yolk, especially my own pickled duck eggs, oil from the yolk fragrance, and my own fried lilies, and sweet mouths, which, in addition to serving as an indispensable treat for the mid-autumn meal, occasionally serve as snacks for the mouthless
