Cinnamon honey cake

Today we make cinnamon cinnamon early cakes, super-sweet shakes, as cute as Cokey's electric hips, roasted with the smell of cinnamon and milk, super seductive. Cut off one piece, and there's a feeling of a bullet in the hand, a taste of a light cinnamon and a smell of milk in the mouth, a little bit of a silk and a lot of appetite。

Apple pie

Do you like apples? Don't miss today's baked food: apple pie。

Orange milk pudding

IT'S A SIMPLE ORANGE MILK PUDDING TODAY. TASTE Q, ORANGE FRAGRANCES AND CREAM IS VERY PLENTIFUL

Orange chili cake

Today, this is a particularly fragrance orange twilight cake, with fresh orange juice and fresh orange peels, and the whole taste is very fresh, the orange smell is so full, it's on the line. They also see orange silk wrapped in them, and a sip of orange fragrance spreads through the mouth and is delicious。

Homemade cinnamon flowers

Pandemic seals, cinnamon fragrances in the neighborhood, children's online classes, like to pick up some fragrance bags, or make a perfume, and I'll make a cinnamon flower, just to satisfy the family's sweet control。

Old and early creamy

Today we're making a simple little cream, sweet cream, soft cake, impregnated and milky. There's no gorgeous appearance, but there's a soft taste and a strong sweet smell of milk, which is satisfying。

It's fragrance

Smells good

Cheesecake

The food we share today is a cheese cake and a cake for tea in the afternoon。

Protein sugar

Make the other two eggs of food, then make an impregnable protein sugar, and give the kids a little snack。

The pine cake

I recently updated my recipes with meat pine series, so in order to consume a large package of commercial cedars that I bought, I had to keep making meat cedars, which are made for cake and bread, which are especially excellent when salty pines are added. The previously shared cedars of cedars are glued to cake embryos for export, while today ' s share of cedars is a direct addition to the cake body, making cedars a raw material for cake making, so that the taste of cedars can be better integrated with the cake body, and spares the sticky pine steps, which are simpler and more time-efficient. There's a big difference between making meat pine cakes and making a recipe for ordinary cupcakes, which is that corn oil is used in a relatively small amount, which is in proportion to people's need to eat less oil, although the taste of the cake is completely dry, and the cracks that follow the baking, and the recipes are right through me to trim the pine, and it tastes just good, and the meat pine can really try。