I've tried to make a lot of them myself.But there are always failures.This square has never failed since it was used.It seems that the master's square is useful.The taste of this cake is soft and delicate, and the combination of fresh cream and fruit or jam can add some sweet and sour flavor to the cake, making it a great dessert for a party of good friends!...

2023-10-29

The ham is cut into thick slices of 0.5 cm, cooked in the pan, the cooking process is also to go salty, cook well and th...

2023-10-29

I usually prefer Western desserts, and I'm obsessed with brownies, so I tried to make them at home, and the ingredients are arranged according to the 8 inch cake, and you can increase or decrease the percentage according to the actual ingredients....

2023-10-29

I've always loved to eat puff pastry, with a crispy taste on the outside and ice-cold cream on the inside.But it's really uncomfortable outside, so I've improved it myself, and I didn't expect it to be very successful!...

2023-10-29

The honeycomb cake is really magical, the finished product has the structure of a honeycomb after being cut horizontally, the taste is, due to the addition of refined milk, honey, white sugar, etc., after baking it will also have the smell of caramel, it is really sweet and fragrant! If you put the finished product in the refrigerator and eat it again, the taste is super Q!...

2023-10-29

Last night's result [pleasant] was the first time I made "Sachima" [peeled], it feels good oh! it's very simple, it's a quick snack [pleasant], it's not a hassle to operate [jumps and jumps], it's a little sticky at the beginning and at the end oh! so the addition of raw flour is important [smiles], the first time I used "malt sugar" with that sticky feeling reminded me of my grandfather who made sugar thin when I was a child [smiles] [smiles] [smiles], the peel can be sliced a little!...

2023-10-29

Lemon protein sounds like a sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet, sour-sweet...So this is a very fresh and non-greasy dessert...It's very easy to make this dessert, the eggshells can be mixed quickly and refrigerated in the fridge; after that, I can continue to do what I have to do, and wait until two hours later to start making the lemon stuffing.If you don't like lemon stuffing, you can squeeze it directly into the protein cream and...

2023-10-29

Low-fiber flour, milk, eggs, white sugar, a little butter, and egg yolks are mixed evenly.
After sifting, the egg yo...

2023-10-29

The next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day....

2023-10-29

Prepare the material, weigh it.
Pour vegetable oil into the milk.
Pour the egg juice into the milk and stir unti...

2023-10-29

The skin of the Hong Kong-style egg is classified as a mixture, and the method of preparation is easier than the skin of the Portuguese-style egg, without the time-consuming and laborious folding.After the finished product, it feels that the taste of the sauce is not inferior to the Portuguese egg yolk, the sauce is made with whole eggs, although there is less of the smooth taste of the Portuguese egg yolk, but also more of the toughness of the protein, the sauce's peel mixed with the strong aroma of butter, the be...

2023-10-29

Add the salt, sugar, and eggs.
Add water and olive oil
Add flour and yeast on top
In the wrapping machine, s...

2023-10-29