THE HOT WEATHER IN THE SOUTH HAS RAINED SEVERAL TIMES IN A ROW AND FINALLY COOLED, THE COLD WINTER AIR HAS BECOME DARK AND WET, AND THE EARTH HAS BECOME COLD AND COLD. A WEEK'S BUSY SCHEDULE MAKES YOU FEEL WEAK AND TIRED, AND YOU DON'T WANT TO TALK TO ANYONE ELSE, LEST OTHERS DISTURB YOUR OWN WORLD. IT'S NOT A GOOD HABIT FOR ANYONE. IT'S BETTER TO HIDE IN A BED DURING A SEASON, LISTEN TO A SHORT MESSAGE, LISTEN TO THE FAINT MAGNETIC SOUND IN THE EAR RADIO, SAY NOTHING, OR FLUSH YOURSELF WITH A CUP OF COFFEE, SO THAT THE FRAGRANCE MAY BE IN THE ROOM, OR BAKE FOR ITSELF A PLATE OF SNACKS, A WARM OVEN RED FIRE, AND THEN SIT BY THE OVEN LIKE A DRUNK DRUNK DRUNK, WAITING FOR THE FINISHED OVEN TO BE FINISHED. CRANBERRY COOKIES, BECAUSE THEY ARE SIMPLE, BECAUSE THEY HAVE A HIGH SUCCESS RATE AND BECAUSE THEY HAVE A GOOD TASTE, ARE NECESSARY FOR EVERY CHILD WHO HAS JUST ENTERED THE BAKING PIT, AND IT SEEMS TO BE AN INCOMPLETE FLAW THAT HAS NOT MADE CRANBERRY COOKIES. I'VE ALSO RECENTLY JUMPED INTO THE PIT OF CRANBERRY COOKIES, AND IT'S EASY TO DO IT, BUT IT'S A DIFFERENT THING TO DO IT AND MAKE IT GOOD AND BAD, AND MANY PEOPLE SAY WHY WE MAKE COOKIES THAT ARE HARD AND HARD. SO I'M USED TO LOOKING FOR A LOT OF SQUARES BEFORE I DO IT, AND I LOOK AT THE TABS UNDER EACH SQUARE, AND I FIND THE FIRST ONE: THE LOWER THE CONTOUR, THE BETTER, THE LOWER THE CONTOUR FLOUR IS ABOUT 8.5% OF THE PROTEIN CONTENT, BECAUSE THE PROTEIN CONTENT IS LOW, MAKING IT SOFT. SECOND: REPLACE SUGAR WITH SUGAR POWDER, WHICH MAKES THE COOKIES MORE LAX. THIRD: CRACKER NOODLES CAN BE SPRAWLED IN GROUPS, AVOIDING OVER-OPERATION, AND THEY CAUSE CRAMPS. FOURTH POINT: BUTTER RATIO, THOUGH IT'S RIGHT FROM A HEALTH POINT OF VIEW, SOMETIMES TASTE AND HEALTH IS A REAL DILEMMA, AND YOU WANT TO EAT A COOKIE THAT DOESN'T ADD ADDITIVES, AND YOU WANT TO TASTE WELL. FIFTH POINT: IS IT ALL OR ALL? IN FACT, WHEN MAKING COOKIES, THE SAME COOKIE OFTEN HAS THREE VERSIONS OF FULL EGGS, PROTEINS AND YOLK, SO IT'S SOOTHING WITH YOLK, SO IT'S TOUGHER WITH PROTEIN, AND THE WHOLE EGG IS IN THE MIDDLE, SO WHEN YOU MAKE COOKIES, YOU CAN LOOK AT THE EXCESS MATERIAL ON YOUR HANDS AND THE WAY YOU LIKE IT. ONE LAST POINT: A LOT OF PEOPLE SAY BUTTER DOESN'T HAVE TO PASS OUT, AND I'VE TRIED TWO SIPS, AND THE TASTE OF BUTTER IS SOFTER, AND THERE'S NO STYLISH, BUT IT'S HARD. AND LAST: COOKIES CUT THIN OR THICK? SEE IF YOU LIKE IT, THINNER, THICKER. WITH REGARD TO THE TEMPERATURE OF THE OVEN, LOOKING AT THE TEMPER OF THE OVEN FOR EVERYONE, THE LAST TIME I SENT OUT A STICKER OF BREAD AND A LOT OF STICKERS, I WANTED TO SAY WHY THE TEMPERATURE YOU ASKED FOR WAS SO HIGH. I WANTED TO SAY THAT THE TEMPERATURE OF EVERYONE WAS DIFFERENT, THAT PEOPLE DID NOT HAVE TO FOLLOW THE SAME ROUTINE, THAT YOU HAD TO TAKE IT SO SERIOUSLY, THAT I COULDN'T, SO DEPENDING ON THE TEMPERATURE OF THE OVEN FOR EVERYONE, IT WAS LIKE THE DL-K38E OVEN FOR THE FIRST TIME WITH MY HEART, AND I PUT A THERMOMETER IN IT, AND THAT LAST FEW MINUTES I LOOKED AT THE OVEN TO SEE WHETHER THE TEMPERATURE WAS THE SAME, HIGH OR LOW. WITHOUT BEING AFRAID OF WASTING MATERIAL, WHICH COULD NOT AFFORD TO LOSE THE WHOLE AFTERNOON, THE OVEN 160 DEGREES IS PERFECT FOR THIS COOKIE, WHICH IS A VERY LARGE OVEN, WITH NO STICKY COATING, NO NEED TO WASTE GAS PAPER, AND THE FINAL BAKED PRODUCT, THE FOUR CORNERS OF THE OVEN ARE THE SAME COLOR AS THE MIDDLE OF THE OVEN, SO THE QUADRANT TEMPERATURE IS PRETTY GOOD, AND I DON'T HAVE TO WORRY ABOUT PICKING OUT SOME COOKIES ON IT, AND IF SOME OF THE OVENS ARE HOT AND UNCOLORED, YOU CAN TAKE THEM OUT IN THE MIDDLE OF THE OVEN, IF THEY DON'T WARM THEM UP, BEFORE SOME OF THE COOKIES ARE READY FOR BLACKING。
This month cake, which is based on many milk and butter recipes, has been adjusted in proportion to its own preferences, and is an excellent mix of cheese and yellow cakes with cheese, cream, coconut milk, yolk, salty yolk, milk refining, powdered milk, butter, etc。
# little food diary # # usually eats sweet cake and today try to make this salt cake, with lots of vegetables in it and a lot of cheese, it looks a little bit like a pound cake, but it's not the same as a pound cake, but it's based on a chord's french salt cake, and i've added my favorite vegetables, made this french field salt cake, and you can imagine using this cheesecake as a basis for adding different foods to make your favorite taste. the original is a 21 *8 *6 pound cake mold, i used 230 g of housenoose 17 * 8 * 8, i made a pound cake with toast molds, i didn't need to buy them for both uses, but the cake was partially filled with a full-scale cake mold, the width was the same as the original, and i converted it proportionally。
