An egg, now in my head, is a complete egg, and as the food is fined, it's bought separately. I baked a cake roll with this special protein today, and I didn't have to do eggs, and I couldn't handle the extra yolk. It's called the Angel Cake roll, and it's called the Angel Cake. An angel cake has a special medium-empty cake mold, which is famous because it looks like the halo above the head of a Western angel. Because there's no yolk, the inner white cake tissue matches the holy of angels. The protein cake rolls derived from this method are also called Angel Cake rolls. The taste of angel cake rolls is more elastic than that of ordinary cake rolls; but in terms of nutritional value alone, it's not as good as ordinary cakes for the loss of nutrients such as osteophosphate in egg yolk; occasionally, it's a pleasure。
Since I learned how to make yogurt, I have rarely bought milk for the market, home-made, non-sugar-free milk is soft, light, fragrance, smooth and dense, can drink directly, can be used with jam, fruits, snacks, and can be used to make yogurt-free fruit salad。
The margarita cookies that I share today, without egg fluid and corn starch, are just as slagy as they are, and the entrance is ready, a small amount of milk is added to the cream to add milk, and the cream is folded together, and the taste is not bad, and I have added a small amount of blueberry sauce to the cookies, adding the sweet taste of sour and sweet, which is better than the traditional margarita cookies, which are super simple, from preparation to the oven, less than half an hour, and very fast。
