Steam cakes are soft and sweet, they're not good for fire, and many children like it. I've studied it, it's sort of divided into eggs and whole eggs, and it's like twirling cakes, which are treated separately from yolk, and need to be administered with an eggmaker, which is relatively complex and less successful. What I'm sharing today is a different approach, the whole egg approach, which I think is perfect for a lazy mother like me, with all the food mixed up and then evaporated into fire, with no technical content or failure, with no more than 20 minutes combined, ready to eat, easy to eat, easy to eat, and no bad taste, soft and sweet. I did five this time, without my son, and I made two first when I got out of school, and I wanted to taste a taste of it, and I didn't have to hold on to it。
Today is another part of the sharing of old-fashioned pastries, which must have been friendly to friends after 80, 90, with a small variety of pastries as a child, of which the old chicken cakes, which are water-free and oil-free, and the main materials are flour, eggs and sugar, so they taste dry, but they are not the same. They include oil and milk in the materials of the kale cakes, and they have a very warm and wet taste, which is particularly delicious, except for wheat and egg. I've looked at all the kibble cakes on the Internet, most of them made from a 28-cm square dish, but it's shallow, it's thin, it's very different from the traditional cakes. The kibble cakes we had when we were kids were thick and thick. The formula I shared today was made of eight inches deep, thick cakes tasted more wet than thin, cakes were softer, and old people were better suited to their friends。
The beauty of the pastry is that everything about the princess is popular, and today I share a piece of it, the beauty cake, the beauty cake, the fundamental difference between the old cake and the twilight cake is that it's baked differently, and the early baking method of the bath increases the humidity inside the oven, making the cake more wet and dense. In terms of production methods, old early cakes and twirling cakes are very similar, and they are made of proteins by splitting them. I'm sharing with you today the pastry of the fragrance early cake, which makes the cake more successful, tastes better, and is better suited to fresh white hands with less experience in baking。
