♪ Meat pine sponge copper turn ♪
By VicentaLakin
Nothing is imagined. A leftover egg fluid, trying to find a way out. Suddenly inspired somewhere, the egg was too small to measure success. French sponge cake, oil, because, as you know, salad sauce is too high. It's oil, or Shepard oil. Half the eggs are a little hard to beat, but they're finally out. It's supposed to be a tortilla, baked in the oven. However, the situation quickly changed dramatically. The thin edges of the twits are already coloured and the surface is still bleak. Move the grill up, but it can't be coloured quickly. Worrying about the bottom being too hot, worried about the pancakes being dry, making it look so pale. Looking at it is a bit dull, too thin, and earlier expectations were completely inoperable, and the golden circle was reminiscent of the copper turn. Squeaky, when it's a copper turn。
Recipe Recommendations
- whole egg liquid 33 grams
- low-gluten flour 22 grams
- fine sugar 15 grams
- milk 5 grams
- salad dressing 10 grams
- meat floss appropriate amount
- salty and sweet
- baking
- an hour
- simple
Steps for ♪ Meat pine sponge copper turn ♪

1
Pasta
2
Egg fluid and sugar
3
Smash it with an egg-beater and the drop of the egg fluid won't disappear right away
4
Sift in low-band powder
5
Flip evenly
6
In the milk
7
We'll make it even
8
It's in two toasters
9
Put it in the oven, mid-level, 180 degrees up and down, about 15 minutes
10
It's on the edge
11
Squeeze the salad sauce at the bottom
12
Wipe
13
It's covered in pine
14
Put them together and put a little pine on the surface