afternoon tea recipes
VicentaLakin
Everyone is familiar with the egg curds, and the friends with the ovens are basically supposed to do it, because it's simple and delicious, and because it's relatively complicated, so very few people do it, usually buy it, and so do I, the curds are frozen and kept for a long time, the kids want to eat it, not to unfrozen, especially convenient, and I used the curds, which are not effective, so I've always made it myself, especially simple, all the materials can be mixed up, all the three-year-olds can do it, and this time I've used the little curds, first time, it feels good, I can take one, so don't worry about the kids eating too much, the little ones eat just fine, and I'll record the temperature and the time of roasting the little eggs for information. This formula is full egg formulation, with 10 eggs, a normal size of 5-6 eggs, a low level of sweetness, a non-refined milk that can be replaced with equivalent sugar, and a full egg that is not wasted, but rather with a nice egg color made of yolk and a full egg, this time with the help of a son, full of kisses, and a pot of eggs full of three of them
VicentaLakin
After a busy morning, the pure handmade souffle was perfect, but since the kids left home at school, they rarely baked, and these two days they picked up a lot of stuff that was about to expire, and they decided to practice again, and instead of putting it directly on yolk, this time the material was fertilized and crushed, with a little bit of meat pine, and a little bit of a taste, a good taste, a lot of dirt
