Remember the first time I made a cookie was this cranberry cookies, and the simplest thing was a good taste, and it was the first time I was able to make a good taste of it, so I became confident that I would continue on my way to bake. Today we'll share this simple and classic cookie with you, a fragrance of milk, and a sweet, sour cranberry, which I love. It's simple, but it's a little bit of detail. We make cookies with salt-free butter, and it is recalled that butter must be softened early, it should be softened to the point where the finger is pressed to the point where a hole can be pierced, and the egg fluid should be warmed, and if the frozen butter is added to the butter, it will be easily oily, or it will become tofu. I can't try the pastry of the cranberry pasta, it'll start with a noodle, and the cookies will not be so soft. The last few minutes of the baked cookies must look at the color of the cookies
TODAY IS A SLOW AND LEISURE DAY, BAKED AS A SWEET LIFE, ENJOY THE PROCESS, ENJOY THE TASTE OF THE FINISHED PRODUCT. BREAD IS MY FAVORITE BAKED FOOD, FERMENTED FOOD IS VITAMIN B12, ESPECIALLY FOR VEGETARIANS, AND MORE FERMENTED FOOD IS IMPORTANT FOR HUMAN HEALTH. MY BAKING IS ALWAYS LESS OIL AND LESS SUGAR, NOT ONLY TO REDUCE ENERGY INTAKE, BUT ALSO TO DEVELOP GOOD EATING HABITS, WHICH ARE USED TO BAKING, WHICH IS LESS SUGAR, AND WHICH IS SOLD OUTSIDE. THIS BREAD FORMULA COMES FROM ME, AND IT'S DONE SO MANY TIMES, AND IT'S DONE SO WELL, AND IT'S BEEN CAREFULLY MEASURED, AND IT MUST BE OKAY FOR THE FAMILY TO DO IT, BUT THE FLOUR ITSELF IS DIFFERENT IN WATER, AND IT'S DONE WHILE OBSERVING THE DAMPNESS. A LITTLE SUGAR POWDERED ON THE SURFACE AFTER ROASTING, A SMALL AMOUNT OF SUGAR, WHICH, BECAUSE OF ITS ATTACHMENT TO THE SURFACE, GREATLY IMPROVES THE SWEET TASTE. IT'S A VERY GOOD COCONUT BREAD.
