Apple Invisible Cake

LOOK HERE AND DO IT! * THE CREAM IN THE PICTURE IS OUR BUTTER. JUST LOOK AT WHAT I WROTE. *EASY OPERATION IN PLACE, POWDERING, LOOKING DOWN, NO POWDERING. * EQUIPPED WITH TIN PAPER WHEN THE COLOR IS RIGHT. WHEN IT'S HOT, IT'S SOFT, IT'S NOT RIPE, IT'S EASIER TO BE NEAT WHEN IT'S COOLED, AND IT'S TOUGHER TO TASTE. * ANYTHING YOU WANT, MAKE IT A LITTLE HIGHER, NO MATTER WHAT THE BOTTOMS AND THE BOTTOMS, MAKE SURE IT'S OIL PAPER! *** SOME FRIENDS DON'T WANT TO USE BUBBLE POWDER, LET'S JUST SAY THE NON-BUFF POWDERED EGG-SPLITTING APPROACH: 1: MELT FIRST BUTTER AND MIX MILK, SALT, VANILLA, AND IF OIL SEPARATES, THE BOTTOM INSULATES. 2: THE SUGAR FRACTIONS ARE THREE TIMES ADDED TO THE PROTEIN TO THE HARD (ALL) AND THE YOLK IS ADDED TO THE PROTEIN. 3: SIFT IN LOW POWDER TO FLATTEN THE EGG PASTE, TUMBLE IT! 4: PART OF THE EGG PASTE IS MIXED WITH MILK BUTTER, AND THE REMAINING PROTEIN YOLK IS MIXED WITH THE REMAINING PROTEIN (USE THE HAND TO DRAW IRREGULARLY OR Z TO EVEN, DO NOT SCRATCH). 5: APPLES CUT EARLY AND EASILY OXIDIZED, WITHOUT AFFECTING TASTE OR TASTE. MY EXPERIENCE HERE IS TO GO TO THE SKIN, AND WHEN IT'S DONE, IT'S SCRATCHED TO THE PASTE, AND IT'S CUT DOWN STRAIGHT TO THE PASTE, AND IT'S FAST AND THIN, AND IT'S BASICALLY NOT IMMERSED IN THE EXTRA APPLE SLICES. IT'S ENOUGH. IT'S ALL MIXED UP, IT'S ALL COVERED UP, IT'S ALL UPSIDE DOWN, IT'S ALL ROLLED DOWN, IT'S JUST LAID DOWN。