high-value
VicentaLakin
It's good to see the shape of a toast. It's the kind of layer that you want. There's still a little peanut-measure left. The peanut-measure, although easily distilled into powdered form, still has a small fraction of the flint that breaks the face. Wrap it up, pull it up, fold it up, turn it up, it's like a soothing feeling. It's like you haven't done four braids with a noodle. In one moment, there was a bit of a loss of control, but it came back quickly. Fat braids roll up and put in a toast box, whether it's low temperature or sweet sugar, and the noodles grow much slower than their first hair. Seeing the heights don't seem to change, and finally losing patience. It's darker, but it looks good. Cut, just like the layer fold。
VicentaLakin
Hokkaido Tsim Fung is the softest and most wetest tsinu cake I've ever tasted. This cake has a high liquid content and a low flour content, so it's not enough to support the cake, and usually collapses back and forth, which is why we have the space to fill it and make it full again. This time, white bean sand, mixed with chocolate sauce, flattens the dented surface of Hokkaido Chishi, and then decorates it with sweet mango flowers, which is particularly appropriate as a small snack for dinner. In the process of making mango blossoms, I use a porcelain blade, which is sharp and also has good antioxidation properties and does not make the food like a metal knife to taste metal, preserve the taste of the food material and eat it healthier. Cake mass: 9
