It's a popular all-Australian, even global cake. The legend is that in the past, Australians used to make big cakes for the benefit of large families, but there were no refrigerators to keep them, and the continent was always warm and even hot, so the rest would soon be less fresh, so that someone could come up with a way to cut the cake into small pieces, fill it with cocoa milk or chocolate, and rub the coconuts, so that the Lamington Cake would be born. And from that, the world's cool little cake was originally used to hide the ugly. There's another interesting saying about its name, that in 1895, Mr. Baron Lamington, the governor of Queensland, accidentally dumped a large piece of butter cake in chocolate syrup and threw it away, or cut it open, but in order to avoid the chocolate soaking up the predator's hand, he suggested a coconut on the cake, which, unexpectedly, was very popular and popular, so he named Lamington.
Bacon fruit is known for its fragrance of many fruits. It is known as eggs and eggs, which are nutritious and smelly, but is less popular because of the complexity of the taste, with the exception of the two broad areas, Hainan and Fujian, which are rarely used as daily fruits. But I love the sour smell of it, and I buy it once in the season, and when I'm free, I break it open and dig it out with a spoon and eat it straight, without sugar or honey, it's pure sour sweet. This unique taste of fragrance, made to the west, also shows a different flavor. The sour sweet taste is really great。
Macalon, the more accurate translation should be Macald, which dates back to the nineteenth century, and which has so many things (dots) to say, as if it was not enough to do as many topics as possible. Started with a nice platter in a window at the West Point House, started with dessert after dinner at the VIP lounge at the golf course, started with a low-profile luxurious girl who took a picture of herself ... As long as she liked the West Point, few people would not talk about Macalon. In the early twentieth century, the baker Ladurée from Paris, inspired by sandwiches, turned the monolithic marcaron into two apricots and various insects, which have been widely circulated. In addition to the intoxicating outside of the skirts, the colours are made of fruit and vegetables powder or colours. The so-called “girl's breast” is said to be the name of the people of the country, but also to be praised by the French for its silk-like radiance. A macaron can make you spend a lot of time grinding back and forth, controlling the face, controlling the temperature, making no empty space, glittering the surface, and flipping over the edges of your skirts... . . ..soaring up, you find that time is going really fast, but when you fold up the well done macaron, you find nothing like that. Macalon is no doubt a mobby leprechaun, and after a series of failures, it is still interesting to find out what the problem is. For a family baker, French Macalon can make you perfect after a few testers, so have faith in yourself
