ice drink
VicentaLakin
For those who like to look at the big picture, see the same diary at http://home.meishichina.com/space-76045-do-blog-id-41971.html, where there was a cat once named Cyclops, sleeps in a bed made of copper turns because of their taste for copper. Unfortunately, one day, as a result of the famine in China, rats from Shandong province came to Japan's island for food. It happened that a few little rats who didn't know the size of the sky had found the copper-throwing mountain with their hands, and then they ate it so hard. When the little rats were suddenly eaten with their good food dark, a scream was made in their ears. It's a tweezer, and it jumps, "It hurts." The little rats are running around, leaving their poor hands and their heads in front of the mirror and looking at the unacceptable facts. He was so sad that he packed his bags and went back decades ago. So, there's the colorful story of Kanf and the twig. – There's a place in everyone's heart that belongs to childhood, and my childhood memory is an animated picture of a laughter machine. I love the infinity of a robotic cat's pocket, where countless wonders often lead me to infinity. And, of course, the love house must have been so bad, and for the sake of the soybeans, so much for the copper turn. So the copper turn: the copper turn, and the gold cake, because it was made of two slices of bread like the copper turn, it became known as the copper turn. It's a baked pastry with red bean sand, a traditional Japanese pastry. You know, a robot cat, a Doraemon, or Doramon. Bronze is also called soybean, or Dorayaki/polymerium. You see, Doraemon's name comes from the copper turn. You can call it the copper turn A dream
VicentaLakin
When it comes to cheesecake, the friends who used to bake should be more familiar, not to mention her simple and elegant appearance, but the soft internal tissue, chewing in their mouths, chewing in their mouths, fragrance of milk, and soluble tastes of the entrance. In view of the special tenderness of the cheesecake, I would like to share with you here today the process of my production and to welcome my friends to the table. I've tried a lot of teachers' squares, and they've made a few changes to the originals, from baked colours, tissue wetness, sweetness, etc., to the one that I now use most, which I think should be a zero failure for starters if they have the basic skills to make cakes。
