cake recipes

Snowflake chestnut cake

VicentaLakin

This chestnut cake, which is oil-free, sugar-free, tastes sweet, tastes soft and delicate, is very good for both adults and children, and can eat directly with dishes or cut into small pieces like cakes. Breakfast and snacks are good. It's either a little party of friends or a home treat. It's a special game. This season, fresh chestnuts are on the market, and the food must not be lost。

Canary

VicentaLakin

In the eighteenth century, Carnare of Paris, born in Bordeaux, the earliest years were unknown. It was said that Pierre Hermé ' s introduction had brought Canaré back to Paris. It's yellow with black brittle, and it's soft pudding. It's a little bit chewy and sticky, some say it's like egg cream pudding, others say it's past the Macalon。

Soybean pound cake

VicentaLakin

The rest of the slag after making soybean is rich not only in quality protein but also in food fibres. The use of soybean slag in the production of heavy-pound cakes increases the amount of food fibre in each piece of heavy-pound cake, reduces the amount of heat, adds to the mass of soybean slag cakes, makes them softer and softer, and doesn't eat soybean gas

Yogurt Cupcake

VicentaLakin

INDEED, EVERYONE WHO LIKES TO COOK, WHO LIKES TO BAKE IS NOT NECESSARILY A MOUTHFUL, WHO LIKES TO DO IT AS A PLEASURE, SO THAT THE PEOPLE AROUND HIM, THE PEOPLE IN THE FAMILY AND THE PEOPLE WHO LIKE IT EAT THE FOOD THAT THEY MAKE THEMSELVES, WHICH IS ONE OF THE THINGS THAT CANNOT BE PROUD, ONE OF THE JOYS. IGNORING WHEN FOOD WILL BEGIN TO BE DEVELOPED, IT MAY ALLEVIATE THE PRESSURES OF ALL KINDS OF LIFE, RELEASE UNDISCOVERED COOKING FACTORS, AND ENHANCE KINSHIP AND FRIENDSHIP. AND I, WHO LIKE TO COOK FOOD MORE THAN TO EAT IT, FROM INGREDIENTS, TO FINISHED PRODUCTS, IS A DELICATE PROCESS, WHICH IS LIKE AN UNWANTED OR AN UNDESIRED PRODUCT, WHICH IS AN UNKNOWN, WHICH FEELS LIKE A LITTLE ADVENTURE, WHICH IS EXCITING, AND WHICH IS SOMETHING THAT CAN BE SHARED WITH OTHERS, AND WHICH SPREADS EXCITEMENT AND JOY, AND I LIKE TO SHARE IT WITH FRIENDS, ESPECIALLY THOSE IN THE SAME NEIGHBORHOOD, WHO MEET IN THE EVENING, AND WHO EXCHANGE THEIR PRODUCTS, COMMUNICATE WITH EACH OTHER, AND HAVE A WONDERFUL LIFE EXPERIENCE. IF YOU WANT SOME LIGHT CAKE, IF YOU DON'T WANT MORE SUGAR, IF YOU DON'T WANT TO EAT TOO MUCH, AND IF YOU DON'T WANT TO BE HEALTHY AND FAT, YOGURT IS A GOOD CHOICE. THE YOGURT'S GOOD FOR YOU. IT'S NICE TO HAVE A NICE, SOFT, SOFT, SOFT TASTE FOR THE MM. I USE HOMEMADE YOGURT, IT'S SO THICK, IT'S SO GOOD, IT'S PERFECT FOR CAKE. MATERIALS: 200 G OF RAW YOGURT, 5 EGGS, 50 G OF BUTTER, 60 G OF SUGAR, SEVERAL DROPS OF FRESH LEMONADE OR VINEGAR, 70 G OF LOW POWDER AND 30 G OF CORN STARCH。

Banana Chocolate McFin

VicentaLakin

Soya Madeline

VicentaLakin

You like the West Point, you don't like the butter, you don't want the sweet and clean. What do you want? Change butter to corn oil and milk to soy sauce! Let's try this martlin cake

Pumpkin pasta

VicentaLakin

Like pumpkin, not because of its nutritional value or taste, but because of its beautiful colour. Food made out of pumpkins always gives people a bright sense of what they see and what they can't leave behind...

walnut brownie

VicentaLakin

Peanut butter cream pound cake

VicentaLakin

i can't believe a pie falls on my head when i know i've got a chef. watch over and over and over and over and over again until it's clear that that night was almost asleep! i'm excited that i'm looking forward to the arrival of [couss]. wait, wait, wait, wait, wait, wait, wait. now, i've added another one to my home except the oven, the baker, the cake machine! the older we live, the more new, the more sophisticated our kitchen supplies are! i'm not jealous! it's just that i'm late for the trial report. i'm sorry! for the first time, there was no trial report, and for the second time today, peanut butter macaroni cake, just finished, the smell of the house attracts people ' s stomach buds -- it looks okay, it eats well, it writes quickly。

Chifa cheesecake

VicentaLakin

It's been a long time since cheese cakes were made, because the last cheese was broken, and I used to load the used cheese in a bag, put it in a preservation box, and then put it in the Zero in the fridge, and it just went bad and threw it away. I bought some more two days ago and the cheesecake was in my fridge again. It's broken, but I'm still using this way of saving cheese, and it's completely okay to keep a month. This time, though I didn't feel well, Bear said it was more abstract, so I was relieved。