After eating walnuts for a few days, suddenly thinking that walnuts can actually be used to make a lot of things. Like bread. Although it seems that many of the western dots about walnuts are done with canned walnuts, it is okay to try with fresh walnuts. I noticed this Chinese bread that made up walnuts. This look, it's never been tried. With fresh walnuts, the biggest fear is that too much water will come out and, while waiting, it will change colour. In order to reduce the waiting time for walnuts, it's only when it's about to take up the walnuts, half the cuttin, half the strips. Peach chops are too thick to stick their branches in there and become an obstacle to knitting dough. It was soon that the right fineness was found, and the initial hemlocks were gradually turning into the right hand. It's not that easy to move a long strip full of walnuts to the grill. The effort, at last, is in. The consequence of this baking has been that the baked bread has become bent from the expected straight, and the end of the bread has been swollen. It seems that it should be woven directly into the dish. The back wall of the oven was apparently warmer, and the front looked just right in color, and then the other side was found to be 10% dark. But it tastes good。
Peach is too big to eat too single. And suddenly I think of the pictures that I saw, the golden bread, the walnuts with the arc tops. It came out of the mood, and found a bunch of bread about walnuts. If you want to try and find out that those are canned walnuts, can you get fresh walnuts? Guess it should work. Also remembers the new yogurt ice cream and wants another ice cap for walnuts. Thinking about how fast the ice cream is going to be, it's hard to deal with it. It freezes ice cream into a half a ball, and then it's just gonna dig up and tie it to the walnuts. Fresh walnuts are so soft, they tick and tick and tick, and they're squeezed. The hemispheric ice cream can be carried by deliberately placing the top of the arc down, flat on top. Ignoring the transformation caused by the baking, the bread swells, while the walnuts shrink. Imagine a yellow walnut under a white ice cream, then the base of bread. Unfortunately, when walnuts shrink, the diameter is larger than, or even smaller, ice cream, and the three layers that you imagine end up seeing only two layers. OKAY, DON'T LOSE。
It's like a sudden emergence of ideas about Farov marshmallows. Thinking of bread that hasn't finished yet, and suddenly new ideas come out. Maybe it's from bread pudding, but not egg milk for wet pudding. They cut the bread to the ground, mixed some fruit oats and dried nuts, watered Farov, baked to the surface, and must taste very sweet. With a small rectangular cake mold, although the inner crumbs can be seen on a glass plate, it'll look better. However, the palette is larger than this cake model, covered with Farov, with greater quantities and sweeter food. And the sweetness of the bread-dry fruit is enough. It's more like a cake model. The results were just as they were. Farov's baking in the baking would almost completely cover up the uncovered bread-ding. On the surface, peanut walnuts are baked to the brilliance, and in the sweetness of Farov, not a loaf of nuts. Really good。
A bunch of walnuts on the table. Big, half a pound. That's called small. There's a bit of a little bit of a little bit of a little bit of a twirling, and then there's Farov, and the magic wimp goes off. That's a good idea. Easy and fast, now. And there's some olio cookies and sweet oatmeal, and they're going to make a mix. Peach porridge, sweet pretzels, Olio and yogurts, piled up to the cup, then covered on the surface with a ferrovic marshmallow, then suffocated with olio and walnuts. At first, there was mourning, because marshmallows were not covered with the desired snow ceiling, but soon, the marshmallows were slowly flowing themselves, and in the end the whole cup was filled with the most desired effect. Dig deep with a long spoon, pull it out, taste it rich, sweeter than expected。
