Everyone is familiar with the egg curds, and the friends with the ovens are basically supposed to do it, because it's simple and delicious, and because it's relatively complicated, so very few people do it, usually buy it, and so do I, the curds are frozen and kept for a long time, the kids want to eat it, not to unfrozen, especially convenient, and I used the curds, which are not effective, so I've always made it myself, especially simple, all the materials can be mixed up, all the three-year-olds can do it, and this time I've used the little curds, first time, it feels good, I can take one, so don't worry about the kids eating too much, the little ones eat just fine, and I'll record the temperature and the time of roasting the little eggs for information. This formula is full egg formulation, with 10 eggs, a normal size of 5-6 eggs, a low level of sweetness, a non-refined milk that can be replaced with equivalent sugar, and a full egg that is not wasted, but rather with a nice egg color made of yolk and a full egg, this time with the help of a son, full of kisses, and a pot of eggs full of three of them
Christmas, though it's not so much to do with us, it's not boring to make two grotesque breads with the wind. The Christmas tree was green, so I added some tea powder. When the tea powder was opened, it was stored at constant temperatures, so the color went dark and ignored the fact that the two Christmas trees were doing well. Three groups of noodles, with the middle bean sand bathing with water, are not greasy or particularly sweet. I thought it would be dry, but it wasn't. I've added light cream, so my taste is soft, and the amount of pasta per tree is not low, so it's still very high, especially in tree cadres, and it's a little thick and tastes like ordinary bread。
