Corn almonds

Turn the corn almond scone from the pan to the baker. It is now becoming increasingly apparent that it is convenient to treat such a small amount of snacks with a baker. There is no detail as to whether or not to save fire, but at least there is no sense of space being wasted. The only weakness is not to be too physical. But it doesn't seem to be too much of a measure. Although it's called a corn almond scone, from formula to step, there's no corn. Only the corn grains that came out of Siconry in the pictures confirmed their existence. Without corn grains and practices, it's up to you. You like corn a little more, and 50 grams is probably enough, and you're just gonna stick it in the noodles. Learning from the previous lesson, one-time bake time is more than enough — it doesn't matter if it takes too long to stop. And when we stop, we start again. It's good. It's a lot of corn, it's found in four places, and the corn grains at the bottom are baked yellow, and it smells like roasted corn