Green tea, white cheese bag

Black chocolate is so silky that it can't stop, but it's easy to make some kind of conjuncture when it's in it. It's a good thing there's not much black chocolate, but it's not deep yet. Never liked white chocolate. I didn't know it could be rubbing it in and making it smell different. Instead of melting chocolate, as is customary in the case of lazy people, it is like butter, which is added after the pasta is formed. And it, ideally, is integrated into the noodles during the lasagna, without half particles. Green tea powder, it seems to be a little less, and it's much lighter than I thought. The last black chocolate, wrapped with cream cheese in a shallow green tea noodle. Mafenmo, with a light, gray ball, almost full of molds, so it'll grow into a lovely mushroom head? After the swelling, the noodle did not extend its mushroom-like umbrella around. The dome of the drums, a little disappointment. But then, after the baking, there was a small expansion of the mushroom head, and finally it was happy. Stripping, mushroom head is kind of there, but it's not as cute as it looks。