afternoon tea recipes
VicentaLakin
It's getting hot lately, and the ice and coolies are popular, and green bean cake is one of them, and it doesn't get fat, so I just made a plate, and I didn't think it was done, and I was robbed. I'll make green bean cakes, low-fat, low-sweety sugars, very sweet entrances, but the key is that it's so simple, the kitchen white can do it once
VicentaLakin
After the first five, the heat suddenly got hot, and the mushy little friends started screaming for cold drinks. The mothers were in trouble, fearing that they would eat too cold and hurt their stomachs, and fearing that they would buy too much cold drinking additives and sugar to be healthy. Today, we are presented with a kind of sour sweet, cool and stomach-free, simple, non-added, nutritious and calcium-composed child cold drink — cheese bars. I'm using silicone lollipop. Small head, one. Silicon glue is easy to demodel. If you are lazy enough to buy a mold, you can also make it with a bowl, and then you can draw a square piece with a knife and eat with a spoon or fork。
VicentaLakin
Are we going out or are we going home for the play? There's gotta be some good snacks out there and at home. Today we're going to introduce you to a simple, convenient and delicious-fascal cake. The smelt, that's what we used to call the cornmelon, the seagull. I'm a little worried before I make it myself. It's common in the country to cook vegetables, make soup, platter, etc. It's rare to make cake with it, isn't it good or bad or not good for our people? But when it's done, I take a bite of it, and I can't stop. I can't believe it's so good! I'm sorry I didn't make it earlier. The Japanese baker Yoshino Yomi's formula, the American pound cake, tastes amazing. The cake as a whole is wet, soft and elastic, and sweet cranberry and walnuts add to the taste layer, blending with light cinnamon and very appetizing. The coarse guacamole is completely unsavory, but soft and sweet. It is even more important to mention that this is a pound cake made of salad oil instead of butter, which does not need to soften butter early, save time and the smell of greasy milk, which is delicious if you eat it directly, which can be kept for four days, which can be kept in cold or frozen for 1-2 weeks, and which can be eaten when it is unfrozen. Simple material, which requires neither special tools or moulds, nor sophisticated operating techniques, but a three-step mix and a roast. Let's do this together。
VicentaLakin
The spring roses are blooming, and the Damascus roses are my favorite, and every year the end of April and the beginning of May are flowering seasons that must not be missed. I made rose sauce with rose petals, and it makes a lot of good food. Today we'll use it to make a rosy-colored velvet. Peach glue, rich in glued proteins and minerals, is a perfect choice for beauty-bearing women, and roses are not only beautiful, but also a way to replete their liver. Combining the gel with the roses makes a bowl of fragrance of roses, not only for the enjoyment of the mouth, but also for the beauty of the inside. The stew is so thick, it's so soft, it's a little sweet, it's more nutritional. Do you have a heart? Let's get moving. Make yourself a bowl of beauty soup。
