Snow souffle

When you and I meet each other, it is when the mountains are scattered. Snowflake world, sweet, dreamy, romantic. I can't wait to do it

A gruelling cookie

At home, everyone learned to make cakes and skins, and the kitchen whites began to show their beauty. When the babies love cookies and think about it, I made them a healthy groceries cookie, which, after all, has to improve their immune capacity. It's not very pretty, but it really tastes like it. The baby and I can't stop eating. It's easy. Let's get this over with。

Rose rolls

30% of all wheat Chinese toast

The square is two toast quantities, with 31 per cent of all-wheat powder added, although it is easy to get out of the membrane, but it's not strong enough to bake, and the fermentation is what it looks like to be baked. Adding walnuts and black gallons enriches the taste. Ice milk should be used during daytime heat and the amount of water should be reduced appropriately in the summer。

Red sugar bread

It's a beautiful day to pull out the red sugar bread, the sweet red sugar bread, the red sugar on your own. I didn't brush the egg fluid, and the skin color was fine. Tastes soft, soft, sweet, just what I like。

Tea and snow

Chinese soft bread

The Chinese noodles can also be fermented three to four times larger without the refrigerator, and then rubbed together with the main ones into a membrane state. Chinese noodles were added to make the bread made soft and loose。

Pumpkin rolls

Pumpkin buns

Light cream toast

It doesn't taste like I'm the one who sells her own guacamole, but it's the real thing, not the preservative, not the additive, not the best cream, not the purest eggs, not the best. It's a Chinese cream toast formulation, but this time, instead of freezing fermentation in the fridge, it's a direct fermentation, as soft as a cloud, torn with a little hand。