Coco croquettes

It's the same roll that used to make wheels. However, Mr. Meng, the fine sugar used for the coco-concert, tastes more granular. It's kind of hard to figure out why everybody rolls white noodles outside. Wheel crackers have learned, this one. I want to roll dark out. It looks good。

Almond peaches

It's a chance to see this square online; it's even more interesting to me that this beautiful peach thing is super simple. The only complicated possibility is to use the moon cake model to make the flowers look good. But I don't think it matters if you don't have it, because it tastes good

The tea macaron

Concealed by Makalon's beautiful dress, it is said that even a master-class West Pointer can't ensure success every time. I've been trying from the beginning to the present several times, and the material is really wasted, but the desired dress does not appear. Many studies have shown that Macalon is affected by the weather and that the ovens are warm. For example, when I did it last, the proteins were very good, but the heavy humidity of the weather and the fact that Makalon's surfaces were not dry and failed. It was a nice day, and it was decided to try again, and the kung fu didn't have a heart, and finally I saw the beautiful dress, and finally the beautiful little dress that I had been waiting for. Macalon has the beauty of young women's breasts, which are very smooth on the surface and are still sweet and sugary. I'm doing less below, mainly to practice, improve and save material. The amount of material used can be doubled if skilled. More Macalon formulations are made as follows: 45 grams of almond powder, 65 grams of sugar powder (in almond powder), 40 grams of protein, 20 grams of sugar powder (in platinum) and, if you want to make tea or cocoa, the corresponding grams are reduced in the apricot powder. It's not like there's rainbows without the wind and the challenges are full of joy。

Almond waffles

Simple making uses mooncakes to turn almond powder into sesame powder or walnut powder into different flavors!

Grape cheesecake

Tiramisu, less fat

today's last particularly complex recipe — tilamisu. after all these days, i've had a lot of pictures and steps, and i've had a lot of problems with the recipe! but this is the classic dessert, and the favorite cylinder is slowly seen, and by tussor, patiently and surely successful. the most important feature of this tiramisu is — l, defaminating, deheating — the non-use of light cream in the pate, which is replaced by large amounts of protein, with a substantial reduction in fat and heat, without any impact on the taste. it is said that the package came from a chef named “tony”, well known. instead of using classic fingercakes, the cakes chose to use almond chocolate sponge cakes, using almond flour in large quantities, reducing the use of low-weather flour, increasing nutrients, reducing heat, while the tastes were still condensed and chocolate tasted more generally. 2. safety assurance: organic eggs, protein and yolk are disinfected at high temperatures and can be easily eaten. don't be frightened by the fabric table and process chart below, step by step, even if you can't make a superb look, you can get out of the tunnel, and anyone who tastes it is bound to cry and want to stop..

Cheese omelet

Does the French make mooncakes? Do they have Chinese Mid-Autumn? In fact, French mooncakes are used to inject French cakes and Chinese- imitated mooncakes into cakes, so they're called French mooncakes. The skin looks like a cake, and there's a taste in the mouth; there's still more in the production process and tools than in the traditional ones, but it's worth it when you eat. The skin of the French moon cake that's just out of the oven is nothing more than a broad moon cake, which is "hard"; it takes a day to return oil before the skin is luminous. So it's a combination of French and traditional moon cakes. There are several different tastes in this month's pie, one of which is cheese chocolate. It's a french moon cake with cheese, and it's very smooth on the outside. This year ' s Mid-Autumn Festival is the mid-Autumn Festival, where I have eaten the most moon cakes in all these years, and perhaps it is natural to make it myself。

Frozen cookies

Refrigerator cookies, a very simple but delicious one. It's best to eat when you're out of the oven because it smells like a house full of fragrance and a cup of coffee. The best thing is, the cookies are made in advance, frozen in the fridge, when they want to eat, baked when a friend comes to visit, baked, chatting while waiting, smelling slowly from the oven, looking forward to it。

Honey Cake

Watching the news, seriously afraid to give the kids a good friend, a branded chocolate pie like Darryn Garden, all kinds of additives are full of fear. Children love to eat, and children come to their homes and share in this kind of pie。

Almond peaches

It's a cookie that you like very much, and it's healthy, easy to make, classic. It would be a great pleasure if you would visit your parents on holidays. Even new bakers should theoretically have no failure rate, provided that they operate strictly in square quantities. Materials: 110 g of edible oil, 90 g of fine sugar, 1 egg (approximately 60 g), 260 g of low powder, 30 g of almond powder, 1/2 spoon of small soda: Baking ovens, regular eggbeaters, razors, kitchen claims, cooking spoons, flour sifts, mooncake (non-use), baking paper (tin paper/oil paper/not sticky cloth)