The pastry cake

I don't know what the sisters are dealing with. The skin of this little fruit is so resilient that it contains a bag of juice, which is not only difficult to cut off with a knife, but also drains juice. First he cut it with a knife, and then he gave me a Eroscoon. But it's a way to figure it out, and one of the little things I've been thinking about here is using scissors. As opposed to apples and pears, the skin is tied to the fruit, but the skin is the skin, the meat is the meat, and it can be easily “screeched” with scissors, and there are relatively few lost juices. Usually the cake is made with some dried fruit and nuts that add to the flavor, but the seeds of fragrances play a similar role. They're mixed in cakes, they're a natural crumb, and they enrich their taste。