1. To prepare biscuits, I used R&F and Kraft, which are available in ordinary supermarkets (you can use anything else you have on hand). For ice cream, I have orange and original chocolate in the refrigerator. I also used ordinary milk chocolate nuts. I u
1. Pour inverted syrup and peanut oil into a mixing bowl. I used Cantonese mooncake pre-mixed powder, so there is no need to add water.
1. Cook the shell powder for about 8-10 minutes. 2. Melt butter in pan. Then add pepper, salt and RICOS Cheddar Cheese Sauce and mix wel
1. Prepare ingredients 2. Peel purple sweet potato
1. Prepare 300 grams of flour, 15 grams of white sugar, 5 grams of yeast powder, and 150 grams of warm milk. 2. Mix the flour and powdered sugar, slowly pour in 10 grams of dry yeast mixed with warm water, stir with chopsticks until it becomes flocculent,
1. First weigh the peanut oil. 2. Weigh and prepare all ingredients.
1. Take the egg tart crust out of the freezer and bring it back to temperature 2. Prepare other ingredients
1. Prepare the materials 2. Separate the egg yolk and egg white into two water-free and oil-free containers.
1. Cake powder sieve first 2. Corn oil and milk are poured into the egg bowl
1. Peel and cut purple potatoes into cubes and steam until cooked. 2. Use a spoon to press into puree.
1. Peel and wash the pumpkin; prepare other ingredients: milk, corn starch, and fine sugar; 2. Cut the pumpkin into thin slices and steam it in a pot;
1. Prepare materials. 2. Prepare some cookie cutters, wash and dry them.
1. Mix flour, cornstarch, caster sugar, salt, and baking powder together and mix well. 2. Beat eggs and milk until completely combined.
1. Crack eggs at room temperature into a bowl, add powdered sugar, and beat evenly with a manual egg beater. 2. Beat until powdered sugar is no longer visible.
1. Prepare all materials. 2. Weigh and sift low-gluten flour, green juice and milk powder
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