Old full eggcake

Peaches

Peaches, which is a palace snack, a long history, a unique form, a pink look that makes people want to eat, simulating a petal shape of a snack, a sweet skin, a thin and soft inside, and every time it's baked, the oven comes out, and it's wiped out. It's said to be the favorite pastry of the queens, made by the chef herself, and then passed down, and turned into an improved peach macabre, which is more convenient and common to make, and can be done by hand. Pig oil mixed with face skin, covered with simple wraps, pelts, dry with high temperature. The smell of pig oil always makes it particularly long to wait for the stove to come out

Puffy

It's as if cream melts on the tip of the tongue and a soft skin fits the taste bud

Banana pound cake

Mom came back from the market and brought back two big bananas, sweet bananas, which had the effect of intestines, but if they were to be made of cake, the taste would be great. And because of the high sugar content of bananas, sugar use in cakes can be reduced. I thought about it, I looked at a couple of baking books and finally decided to make a banana pound cake. It's a pound cake, but it's not a lot of butter; two bananas have a little bit more, and the cake is a little thinner; but because of the powder, it's growing well and the cracks are pretty good. This banana cake is enriched in nutrients and a stronger sense of taste by the addition of nuts such as walnuts, cashew nuts and blueberry dry nuts. Breakfast or two in a row has a strong sense of satisfaction。

Coco pine rolls

It's good when you're done with your kids。

Potato cream

Meat pine cake

The meat is salty, it's sweet, it's sweet, it's salty, and it's not tired of eating three at once。

Coffee chocolate pound cake

The cake was added to the coffee powder and chocolate beans, which tasted like chubby coffee and chocolate, and tasted sweet. Punk cakes have a high success rate. They don't need an egg cleanup。

A really simple cake

It's a simple cake, and there's less

Pork onions

Lazy Dragon is a pasta staple that we northerners often eat, and it's nice, full, soft, easy to make, cheaper than buns, better than buns, so my family can eat two or three meals for 10 and a half days. It's good to eat hot or cold or to fry the rest of the lazy dragons in the pan. Lazy dragons are good, but they do not require too much technical content, and the meat is small enough for their own taste. To soften the skin, the hair is the only key point. The traditional hair is more fat, but today more young people are less fattening than dry yeasts. It's a little trick when you use a dry yeast, which is a little bit of sugar, a little bit of nutrient for the yeast, so that the dough can grow fast and good, and the finished product can be smooth and soft. This method applies not only to today ' s lazid lasagna, but also to the Chinese dots like buns, rolls and buns. Even if you were White, you'd do it proportionally