The pine cake

I recently updated my recipes with meat pine series, so in order to consume a large package of commercial cedars that I bought, I had to keep making meat cedars, which are made for cake and bread, which are especially excellent when salty pines are added. The previously shared cedars of cedars are glued to cake embryos for export, while today ' s share of cedars is a direct addition to the cake body, making cedars a raw material for cake making, so that the taste of cedars can be better integrated with the cake body, and spares the sticky pine steps, which are simpler and more time-efficient. There's a big difference between making meat pine cakes and making a recipe for ordinary cupcakes, which is that corn oil is used in a relatively small amount, which is in proportion to people's need to eat less oil, although the taste of the cake is completely dry, and the cracks that follow the baking, and the recipes are right through me to trim the pine, and it tastes just good, and the meat pine can really try。