Cinnamon, apple, red sugar. Seeing the texture of cinnamon syrup, it's very moving. It's getting colder and colder, and this cake is perfect. There's nothing unusual about the cigarine. Imagine cinnamon syrup pouring on the face of the paste and pulling a few of them at will, you can get nice texture. I didn't know that cinnamon syrup was so sticky, that it started to drop to the face, and all of it went out, and it was heavy and it was very soon invisible. Let's get them out of the way. I don't know if it's a complete success, but I can't wait to figure it out. The texture on the surface seems pretty good, and after cutting, there's one or two pieces of syrup that can't be pulled。
It's been a long time, and I finally got a date to make it a reality. It's usually a cake with two eggs, basically a six inch that doesn't get too far. This square of three eggs is a little out of line. Wait a while or do the same. Because apples are hard to convert. Tsimfung's way of adding apples and apples. The yoghurt is chosen in water, apple juice, yoghurt, it's too light, apples have to be juiced and yogurt is the best. Six cups of paper, full of eggs, hopefully the apple top will end up just above the top of the cup. The same is true, but, unexpectedly, the cake is baked, high and flowering. Although it has just thawed after cooling back, just as it was hoped to remain on the edge of the paper cup mouth, the surface of the apples has experienced drifting and even falling. There's only three or two cakes with apples on them。
