This is a recipe that was previously seen in a dessert book, and this time it finally took the opportunity to try out a new oven, and the sour-mixed tastes are not tired. ~ The temperature difference on the new oven is small, but because of the 30L capacity plus flat design, the pre-modified baking conditions need to be adjusted accordingly. ~ Well, these are not the same materials: plums: butter 60g, sugar powder 25g, egg fluid 25g, low-weather flour 100g, salt 1/8 soy apricot butter: butter 30g, sugar 30g, egg fluid 30g, almond flour 30g, strawberries 30g, light cream 100g, sugar powder 10g decorated fruit: strawberries, blueberries, strawberry, black gallons, red gallons
this is a very simple piece of cookie, which is simple enough to have a little bit of butter, and then to mix the powder material with the mix, and make it more casual, even with a small ball of hand. it's good to have a good cookie, but if it's a sweet cranberry pie, it'll taste better. materials: (approximately two plates) pancakes: butter: 100g, barbed flour: 100g, sugar powder: 50g, almond powder: 50g, salt: 20g, wine cranberry: 15g
REMEMBER WHEN I FIRST LEARNED HOW TO LOOK AT THE OVEN, LOOKING CAREFULLY AT THE DRESS, AND THE JOY OF SEEING IT COME OUT, BUT SEEING THE SKIN CRACK FROM HEAVEN TO HELL, IT FEELS LIKE IT'S LIKE IT'S REALLY STARTING TO LOWER THE TEMPERATURE OF THE SECOND OVEN, AND IT'S DECOMPOSING THE TEMPERATURE OF ITS OVEN, AND IT'S FINALLY SEEING A WHOLE BEAUTIFUL MACAROON, AND IT'S FINALLY GETTING GET, AND IT'S EATING IT WITH JOY, AND IT'S EMPTY. INDEED, MANY PEOPLE HAVE GONE THROUGH IT, SAYING THAT MACALON IS A PITIFUL PRINCESS, THAT THE TEMPERATURE IS PERFECT IN ALL ITS ASPECTS, AND THAT IT'S NOT SO HARD TO HAVE A NICE DRESS WITH A GOOD SKIN. THERE ARE MANY KINDS OF MACALON'S PRACTICES, AND THERE ARE MORE FRENCH AND ITALIAN. THE MASTERY OF THE ITALIAN MACARON IS BETTER, AND THE SUCCESS RATE IS GOOD, SO HERE I SHARE MY APPROACH。
A very good medium-sized snack, "Photo chestnuts." The chestnut rose was used to make a moon cake souffle in the autumn of last year and was frozen and stored in the fridge. Chestnuts are good, and the abundance of unsaturated fatty acids and vitamins, minerals contained in chestnuts, which combat diseases such as hypertension, coronary heart disease, artery sclerosis and osteoporosis, are complementary products to anti-age and proliferation. Scrambled and made of macaroons made from multiple processes, fragrances and impurities, the entrances were ready. It is used to produce medium-sized snacks as high-grade food, and the market is expensive but too sweet. It's 100% pure and sweet, but it's hard not to worry. It's a good taste to have a little tweezer with a chestnut
Three questions: One, donuts? Or is it a sweet roll? 2, butter = cheese? 3, eggs? Where are the eggs? Question one: Circle or rolls. Donuts, in my mind, are empty-ringed fried bread. And these three donuts, from the shape of the practice to the English name of "sweetroll," make people think it's better called a sweet roll. Question two: Butter = Cheese? Butter and cheese are entangled, starting with donuts, and the bread book is the most troubling part of the population. The first half has been clear. There is a clear distinction between butter and kerosene in the material base and there is no confusion. Cheese only appears in pizza bread, with three names, indicating that they differ from butter. To come to the donuts, the concept of butter is beginning to become vague, like a cloud, and has to be supported by recipes, step text, pictures. In donut noodles, butter is the usual butter, very clearly. It seems that butter is no longer the butter. Three donuts, three plasters: wood, sugar and peanuts. The wooded doughnuts, formulated in a formula of “15 g butter sauce”, “cheese (at constant temperature) 50 g”; steps to describe “place butter cheese in the basin” and “mix cheese in the other basin”; the picture does not show cheese blocks, nor does it show that the smooth and soft butter cheese is butter. Butter sauce = butter cheese, but what's cheese? Almond jam uses 25 grams of butter and banana sugar uses 50 grams of butter. Almond jams are made “in the noodle cheese in the noodle basin”, while banana sugar is made “to heat the oil pan. And when it turns into the color of butter and sugar, put in some cheese?" Where does cheese come from? Peanut doughnuts. Using the term “butter (proper temperature) of 30 g”, the step indicates that “the butter cheese is inserted in the flour basin”. In combination of three doughnuts, butter = butter cheese = cheese. It's all butter, and banana sugar donuts are the most readily available. However, there was a small adaptation of the composition of the milk sugar to a soft collapse of someone who failed to stand up to the wall, and it was eliminated. Ready, start making noodles. Question three: Where are the eggs? When you're feeding, you're used to taking a quick look at the text, you're holding back, you're adding eggs to the mix? And the eye is turned to the picture, and it is clear that the brightness is the egg, and then it turns to the table of ingredients, and one item is carefully identified, and indeed there are no eggs. Where are the eggs? If you look at the amount of water, it's obvious that a little bit is not enough to rub out soft noodles. The eggs were indeed missed. See the old sweet bread of the master of Japan, combined with the impression of making bread on a daily basis, adding 30 grams of eggs to be the end of the noodles. The rolls with a string of questions finally entered the oven, and after about five minutes, it suddenly became apparent that the colour was too fast and heavy, and that it was too busy to lower the fire and soak. Turn your head and look at what's in the book, and keep your head down -- it doesn't have to be light. By the way, maybe it's the sugar. This guy has more color than ordinary bread
