Roast milk is a popular practice on the Internet for the last two years, and I've seen a lot of formulations, mostly made of yolk, with light cream, so that the roasted milk must have a very strong taste and a very fragrance, but there are also real problems, such as yolk, what about the protein? There are more headaches, a better one-litre box of cream, which is mostly one-litre, and which is difficult to keep and very easily wasteful. This is an important reason why many of our friends who try to bake milk are looking away! The milk practice that I share today is to avoid the above-mentioned problem. The eggs are made from whole eggs, not from milk, but from light cream. In order to make the taste more strong, I am used to increase sweetness by refining milk, which, as you know, is also a milk product, which is sweeter, but also a better taste. Of course, if not even milking, I can use sugar. I will introduce the amount of milk that is made from this formula, although it uses the whole egg and there is no light cream, but it is still particularly good and tight, it is not loose, it is soft, it is smooth and it has a sense of entry, which is particularly delicious, and it is not wasteful on materials and its overall price is very high。
Green bean cake is a traditional Chinese snack that can be eaten directly and made of snacks, which can be used for mid-autumn and mid-autumn. No, no, I've brought milk and green bean paste today, which is no less expensive than buying it off-the-shelf, and even more expensive with manual work, but it's real, and it's now ready to eat, fresh and fun to make. It's been a few years since I made my own green bean cake, and I've adjusted the formula every time to ensure taste, in addition to trying to keep it low. This time, I'm very satisfied with the green bean cake, which is always warmed or frozen, which is ready to enter, and the heart of the man. It's made of moon cakes. It's cuter. I'm using 50 grams of peanuts and pineapple molds, which, if you think it's too thick, can be reduced to 30 grams, so it looks more refined。
I myself prefer sweet noodles, old-age foods like pumpkins and potatoes, all my love. Pumpkins like stew and potatoes are salty, and if sweets are usually evaporated directly, and roasted pumpkins are popular on the Internet, I try to find that if the pumpkins are not sweet enough, they are either steamed or tasted less than they would like, so I thought about it, and I share it today. Pumpkin's sweetness is not enough, so I'll do it with butter and milk, and I'll do it again on the pumpkin's face, so that the high-temperature roast will voluptage the extra water in the pumpkin, so that the taste will be more high, the oil on the surface and the refined milk will become sweeter, something like rock sauerkraut, not only sweeter, but also a little milky and sweetness with bebed pumpkins, and it'll be wonderful. When I get out, I'll eat half of the pumpkin myself
