In Hobo's sweet kingdom, there is such a lovely, changing elf, whose materials and practices are simple, but they are mundane, magical, delicate, delicious. Whatever food you add, like bananas, apples, blueberries, or walnuts, apricots, almonds, or red tea, or coffee, it changes a surprising taste. It's-- it's a marfin cake. Compared to the softness of Tsing Fung and the thickness of the pound cake, the mouth of the maffin cake is in between, both soft and dense and slightly wet. And chocolate marfin cake is one of the most popular。
The name of this dessert is both lovely and unique. It is a translation of Kugelhopf, which comes from German, meaning “the shape of bread as a ball”. In Germany and France, in Alsace, the grunts are traditional desserts, not only of special shapes, but also of a rich variety of dried fruit, nuts, wine, juice, sugar and finely lubricated butter, making the grunts look like bread, but the taste is as wet as cake. The fine, luminous chocolate cream is evenly covered in grunts, rounded with silver beads, star spots, very fine. Fresh blueberries and edible gold beads, like sapphires and gold ornaments, are placed on the top, adding a noble and elegant royal style。
There is an interesting story about black forest cakes, which are said to be based on the tradition of local women wearing black skirts and large velvet caps. Soft, delicate chocolate cake with fresh cherry. Peach meat, with sour and chubby cherry sauce, with a little cherries, with a little cherries, with a little cherries, with a little cream, and then a little cherries, with a little cherries, with a little cherries. The three colors, black, red and white, mirror each other, sowing the mystery and charisma that characterize the Black Forest Mountains。
Today's share of yolk cookies is dominated by yolk, which, because of its slag taste, still needs to be passed out, with a small addition of powdered powder, which makes the pasta more Gabonian, makes the taste more thinner. With one full egg and two egg yolk, I made a large bag of yolk, which is unimaginable. The only disadvantage of this recipe is that I have two eggs left. Don't worry, I will produce a recipe of protein sugar, which can be made with an egg clean, so that the three eggs can be used perfectly, making two small snacks of different tastes。
