It's a salty cracker with no sugar, much less oil than a normal cookie, tastes like salt soda, is simple and corky, is a healthier snack, and is good for breakfast or afternoon tea with other dairy and fruit tea, which is the rhythm that gets more and more. I've done it a few times, I've done it myself, I've done it myself, I've done it again, I've done it again. You're losing weight, you're losing appetite, you're eating sweet, you're getting tired of it, you're not disappointed. Fong-ja is from Mr. Wang Sam
In the hot summer, ice cream is no doubt everyone's favorite, but it's always just ice cream, and it's kind of monotonous. Recently there was a campaign in Weibo to collect a mix of ice cream and bread, which happened to be both in hand, so I thought of an idea to combine them. The processed bread, with a soft taste and ice cream, adds a different flavor. It's a great combination for my little guy. A piece of bread, a proper ice cream, a little egg fluid, a little almond chips
After yoghurt, I thought about making bread with yogurt, looking for formulas, preparing raw materials, thinking about some almond tablets at home, putting some almond chips on the surface, making it more eyeful, so instead of choosing a one-key bread model, the bread chose first hand and face, then a two-and-wind bread model, a program ended with butter, and fermenting until the third time, I saw that I stopped hand-to-hand, re-chosen the low-temperum fermentation mode, fermented the surface, fermented the egg fluid, scavenging the almonds, the selected burning, 40 minutes of bake time, but then the skin color was heavy and stopped hand-to-hand. I've been wondering, is there a single-key bread pattern, and it's burning in the middle, and it's 30 minutes to bake. So there's more to be tested to understand why. This yogurt toast, though it's a little deep, is still very delicate and soft。
The recently made husband said he had to cook for himself, and it was really hard to watch and eat. Well, I couldn't help it; I had to tell him I was working on something better to cook for him when I returned to Shanghai. Pandan Leaf, also known as Shanlan, is a common spice leaf in South-East Asia; it grows over the years and is used extensively. It is usually possible to make sweets, chickens from Hainan, sugar, pastries, etc. It can even be used to get to the ground, and recently I have made a few sweets out of scabs; I can't find my home in Shanghai. If there is no fresh scab leaf, it can also be replaced with scabs, and scab juice can be replaced with milk; it's nice to have almond chips on the surface。
