The lady's dessert, Macalon, must have known the classic French dessert in this legend, which was first invented in Italy and then spread to France, which is still one of the more luxury sweets. Remember this summer, when Bubu’s colleagues were invited to our house in party (all French colleagues), I prepared Macalon for dessert, because all French people, including Bubu, were almost obsessed with Macalon, and the biggest boss-a 60-year-old grandfather, who didn’t believe me at first, asked me “really?” three times in a row, and took a lot of food: (b) Perhaps in French consciousness, Macalon is still a difficult and expensive piece of dessert, but those who did it would know it was easy. In the context of the macaron approach and the French approach, although the Italian approach has a high success rate, the taste is too sweet and Juju prefers the macaron option。
AND FOR ALL THE CAKES, I THINK I'M THE ONE THAT'S BEST AT EATING CHIFENG, AND FOR MARFFEN, I FEEL LIKE IT'S A LITTLE EGGY AND A LITTLE HAIRY. I'VE DONE BANANA MARFIN BEFORE, AND THAT'S HOW IT FEELS TO ME. IT'S NOT FUN TO HAVE A MARVENMO. IT'S BEEN A COUPLE OF DAYS SINCE WE'VE HAD A COLD DAY AND WE'VE BEEN THINKING ABOUT BRINGING SNACKS TO OUR KIDS. IT'S ALL ON THE INTERNET, AND SEE IF THERE'S ANY GOOD PASTRIES TO MAKE, AND THINK ABOUT IT BECAUSE IT'S COLD AND IT'S LIKE IT'S A LITTLE HEAVY OIL. SO HE TURNED TO MASTER PH'S "BLUEBERRY MAPHEN" WHEN HE SAW THAT PICTURE, AND WHEN HE CAME OUT OF THE OVEN, HE COULD NOT HELP BUT EAT ONE. WOW, IT'S REALLY GOOD. IT'S SO DIFFERENT FROM THE OLD ZHUBONG MAPHON. WHEN YOU GO TO PICK UP THE LITTLE ONES, IT'S WARM FOR HIM. IF IT'S JUST OUT, IT'LL BE BETTER。
Macalon's third. This is the third time you've tried a chocolate marclon. For a long time, it was known as the noble lady's Macalon. Until the King's Macalon was seen, the events reached a real stage. It's a bit time-consuming to send out some protein. For the first time, you're looking at a chocolate marclon that doesn't need protein. It seems simple and progressing well. However, the destruction was on the word “one moment”. How many seconds, exactly? It's never been understood as a long time, at best for about a quarter of a month. However, it was only for more than 40 minutes that it was safe to touch it with its fingers, and the soft shell naturally. But the result is tragic: it's a mess and it's wrinkled. Although the ugly look did not stop it from being killed, it was always frustrating. For the second time, it was over two hours, and it was partially split. Suddenly there was hope, and it was clear that the soft shell was different. Thirdly, until the fourth hour, it was in no better condition than it was when it was just squeezed out, and the fingertips were still attractive to it — this gruesome and humid winter. The dark sky outside of the house makes it impossible to expect God's blessing. I hope the oven will help. Put the oven in the oven, set up an fermentation function, turn it off after a moment and wait and open the door. Then, finally, we wait for a third success: none of them cracked, although later, when they were picked up, they broke some cute faces. It's a long breath。
And the cookies made this time were really obnoxious, and I was just trying to do something, but I didn't decide what to look like until I started working on them, and then, in the process of making them, I decided to make cookies. But, this square, it's a square that's good for pressure modelling, which is, for cookies, the noodles are too hard. As a result, when you squeeze cookies, your hands are breaking. So at the end of the second plate, the ball was slammed and crushed into the oven. But it's a nice square from Xiao Mei, especially with cranberry and a little sweetness
