It's a very simple cookie today, especially for our first baker friend. It's a large amount of oatmeal, high cellulose, and it's not sugar, it's a little almond powder, it's a little cheese powder, it's rich, it's smelly, and it's healthy walnut oil, so it's a nutritionally unaffordable cookie, and it's a cookie that I like very much, and I eat it all the time in a day or two。
Turn the corn almond scone from the pan to the baker. It is now becoming increasingly apparent that it is convenient to treat such a small amount of snacks with a baker. There is no detail as to whether or not to save fire, but at least there is no sense of space being wasted. The only weakness is not to be too physical. But it doesn't seem to be too much of a measure. Although it's called a corn almond scone, from formula to step, there's no corn. Only the corn grains that came out of Siconry in the pictures confirmed their existence. Without corn grains and practices, it's up to you. You like corn a little more, and 50 grams is probably enough, and you're just gonna stick it in the noodles. Learning from the previous lesson, one-time bake time is more than enough — it doesn't matter if it takes too long to stop. And when we stop, we start again. It's good. It's a lot of corn, it's found in four places, and the corn grains at the bottom are baked yellow, and it smells like roasted corn
A tan-coloured tortilla that makes people love and hate. It's like a magic thing, but it's a simple thing. It's called Macalon. Macalon's street and Gui are known in Point West for its difficulty in making it, its detail, the proper benefits of the process, the separation of the fire from the bottom of the bakery, the smoothness of the surface, the presence of a skirt, and the ability to stand up; it is expensive because raw materials are imported, and the almond powder used in it needs to be sifted in order to be used or rendered useless. Despite this, however, many people are still intoxicated with Makalong and determined to develop. If you succeed in making Macalon, you can go straight to the five-star hotel. Macalon is a French-style tortilla, which has a soft shell and a soft, moist interior with a slightly visceral character that makes it unique to Western Europe. When Markalong entered China, many fashion-seeking people began to show a keen interest and desire for it. Some love its softness, others like to challenge the difficulty of making it, and others like its aristocratic character... A small tortilla thus usurpes the status of the sweet world, but in fact, those who know it know that it is just a cracker. And now Macalon's walking into the house, but it's up to you to make it。
The square of blueberry cakes, actually, is a lot. All you do is Master PH's "Golden Peak Blueberry." But when it's hot, I don't want to eat a cake like that. My favorite berry and almond powder were in the cake, so the scent was very strong. There's fresh blueberries in the cake, it'll boil when it's baked, so the cake is wet. The cake was also filled with wine with orange skin, so it tasted fresh and didn't get tired of eating it in the summer. The cake doesn't need butter, so it's done quickly and it's done very simply. Guys, there's so many great guys, why don't you try it
