The cranberry marfin

The baking starts with Maphine, because it's easy to do and there's a sense of achievement. If you're a new baker, the cake should start with Marvin. Because it's simple, it's mundane and it's easy to bake zero. The marfin cake is a cake like a heavy-oil cake, but it's much softer, and it's very wet because of the milk on the face. Although the amount of marfin oil is high, it does not feel too greasy. And it's a longer term, easier to store. Actually, actually, I made this marfin cake when I first entered the bakery. It's simple, zero failure. I haven't been to Maphine since I crossed this threshold. It's too simple to be challenging. I like to challenge these difficult and complex pastries, which, though somewhat abusive, make me feel like an unparalleled joy and achievement. My breakfast is all my own cake. The husband didn't like pastries, bought a few bags of cranberry cereal for breakfast, and I washed him up a few times, and I found out that he always left fruit in the bowl. Yeah, he doesn't like fruit. He doesn't like fruit in oatmeal. Aren't these big cranberry-fruit cereals for nobody to eat? No, I'll find a way to use it. It's still only pastry that can be eliminated. The cranberry fruit cereal made a very delicious marfin. Totally unexpected. It's been a long time since we've had cakes like this, and wheat is so thick, so soft and wet, so sweet for cranberry sour, so fresh and sour and sour, and soothing as a superhuman tea. Actually, that's enough to say, simple is the best