This rock puff. The black rock texture of the outer layer. It has the biggest contradiction with the crisp taste and the smell of Matcha tea. It will definitely impact your taste buds. You will love it. (~ ~) BY@sheryl_ king)
I'm not good at making steamed buns, pasta and so on. I don't want to eat outside. I practice with books. Now I'm very proud to say, steamed buns are hard for me. After going to Shanghai, the pan-fried bun is juicy, crispy at the bottom of the ... ...
Delicious tuna salad hamburger. In hamburger bread, black tartary buckwheat flour rich in dietary fiber and microelements is used. In addition, the stuffing with meat and vegetable is also used. It's healthy and nutritious. Praise.. (~ ~ by @ Connie Chen)
French apple pie. You don't need to cook apple jam and apricot jam. Fresh apple can be made directly. It's convenient and quick. It's sour and sweet. It's delicious. Apple slices soaked in lemon juice, with a little sour taste, can integrate the... ...
We often make sweet bread. Chocolate, Cassida sauce, coconut Today, I made bacon. It tastes good. Share it ~
Steamed bread is the traditional pasta in our country, and it is also the most common staple food on the table of common people. I was born in the South and grew up in the south. I'm not familiar with the production of steamed bread type pasta. ... ...
Are ordinary pineapple bags tired of reading? If you change a little bit, you can give pineapple a new life.
Included in everything. My first Chinese pasta book
Sweet osmanthus flavored butterfly cake
Every time I go to Hong Kong, my favorite spot is this ice and fire double sky.
Pineapple's crisp skin and soft taste are best served with a cup of coffee or milk, but it's for breakfast and afternoon tea.
Dad used to make it for me before. I really like it. It's perfect to make it myself for breakfast.
This is a very good milk flavor full of toast. I added a soaked raisin and a lot of condensed milk. So it's called condensed milk raisin toast. It's the Chinese method. The first fermentation is the Chinese dough fermentation in the refrigerator... ...