What would you like for breakfast? Egg Tart. It's quick and delicious. Plus a glass of milk. Wow. It's a wonderful life. Ha ha ha ha ~ this recipe is about 10 egg tarts. It's just right every time.
It's said that it's not good to make toast with Zhongjin flour in the mood of trying. It's not as good as the one with high gluten flour. But the whole wheat toast is known to be healthy, but it won't be very big. It's OK. It's delicious. It's t... ...
From Jun Zhi's milk flavored toast formula. I made it into red bean bread. I think it tastes better (using the Changdi electric oven cktf30gs)
Papaya has always been a good heart, especially for women. Cook a pot of warm papaya milk by yourself. In the cool autumn, I immediately feel that the whole person is moist and tender
It's a pity to put the remaining Chengfen and glutinous rice powder in the ice skin moon cake, so I tried to make milky crystal dumplings for my son.
Double skin milk is a kind of special dessert in Guangdong. It tastes tender and smooth with strong milk flavor. It's an irresistible temptation for women and children.
Cheese is my baby's favorite food. I'm lucky to get a trial of baguifo cheese. I'm too busy these days. I didn't have time to cook. My baby has eaten several pieces of cheese directly. The taste is very good. Today's baked potato with cheese mad... ...
MM who like cake rolls. Use this formula to make them. The cake rolls I made are very successful
The original formula is 300g high powder, 4G yeast, 60g sugar, 170g milk, 30g whole egg, 3G salt and 40g butter. Because it's a little less for my family, which has a large population, to make it with this quantity. I've increased the quantity o... ...
Sometimes I want to eat some Chinese snacks. It's not the same mood as eating western desserts, either as tea or as breakfast. It's not impossible to use the oven to make such small points. But I always think it's not retro enough. After all, th... ...
A big wave of caterpillars coming
Before I made many Qifeng cakes, they would crack or shrink. After a period of study and practice, I adjusted the recipe and found the one that suits me. Finally, I made a satisfied Qifeng cake.