Many of the recipes I share are made from air-cooked casseroles, as is the little snack that I share today, which I call the chicken crumbs because it's made from chicken chests and has a soft sense of entrances, so I have a name. The chicken chest is used to control weight for light food, so it's often made in the home, and I'm tired of the air-cooked chicken breast, so I've come up with a new way to wrap up an air-cooked side and get into the air-cooked pan, and it's just a little bit of a soft taste. It's not really much, but I can't use a pack of a week's meat bar. Picked chickens are very tender, the exterior noodles are baked to make them so it's good to eat a little sauce when they come out of the oven, but if you stay over the night, it's not too much for you, so it's not recommended to do more once。
Today is another part of the sharing of old-fashioned pastries, which must have been friendly to friends after 80, 90, with a small variety of pastries as a child, of which the old chicken cakes, which are water-free and oil-free, and the main materials are flour, eggs and sugar, so they taste dry, but they are not the same. They include oil and milk in the materials of the kale cakes, and they have a very warm and wet taste, which is particularly delicious, except for wheat and egg. I've looked at all the kibble cakes on the Internet, most of them made from a 28-cm square dish, but it's shallow, it's thin, it's very different from the traditional cakes. The kibble cakes we had when we were kids were thick and thick. The formula I shared today was made of eight inches deep, thick cakes tasted more wet than thin, cakes were softer, and old people were better suited to their friends。
