Recipe: A very serious avalanche cake - four cakes, two ice cream sandwiches, four noodles

Home Cooking Recipe: A very serious avalanche cake - four cakes, two ice cream sandwiches, four noodles

Notes:

★ Cover and Step Diagrams The avalanche cakes are taken from the uploaded jobs. The instructions are white noodle sandwich cakes. The imitation appearance is good. Different recipes have different tastes and you need to try it yourself. Divided into three parts, cake embryo, sandwich, noodles: ★ ★ cake embryo problems, move chiffon cake to find the reason, whether it is the same formula, the principle is the same. Chiffon cake: https://www.xiachufang.com/recipe/102416182/★★ Sandwich, here I will write an ice cream with whole egg and egg yolk, make it into the cake, freeze it or freeze it and fill it in the cake. Ha, it can also be used alone as ice cream. ★★★★★I feel that eating raw eggs is not at ease! Change your own sandwiches, don't ask me if I can't use raw eggs! This question is no longer answered! Cooked can not do ice cream, this is common sense! common sense! common sense! Ice cream that has been eaten for a lifetime, cares about this point. ★★上面 I probably wrote four flavors, there are many variable flavors, milk is a coconut flavor for coconut milk, you have to learn to be flexible in baking, don't just know how to take a ready-made recipe. Of course, if you just don't want to use your brain, then you can do these four flavors. Anyway, I don't plan to write other flavors anyway. Lazy cancer little fairy, do not write, do not write! ★★About the assembly and decoration of avalanche cake: freeze-dried powder seasoning powder, fresh fruit, jam, sauce, syrup, flavoring wine, nuts, dried fruit, dried flower tea, chocolate candy snacks, biscuits can be used to decorate and add taste ★★ This recipe doesn't talk big, I wrote seven or eight hours! No reason, translation conversion typing and reviewing these procedures is very troublesome. Look at the word for half a minute for three hours. Many people in the free party will not cherish it. If you don't take it seriously, I can't manage it. I won't answer any questions that have no value.

Ingredients:

Steps:

  1. Home Cooking Recipe: ★★★★Cake body: The cake body of the avalanche cake can be directly made with the chimney mold, or it can be made with ordinary molds. It is good to dig a pit and fill it in. The pit should not be dug too much, and the support will be lost to cause the whole cake to collapse. . (1) Egg Cheese Sponge Cake: Cheese Paste: Cheese 15g Butter 27g Vegetable Oil 8g Honey 6g Low Powder 12g Protein Cream: Protein Fine Sugar 50g Egg Yolk Paste: Egg Yolk Fine Sugar 12g Low Powder 30g (6-inch formula, eggs about 60g each, need 2 and a half. 8 inches doubled, 4 inches halved.) 1 cheese melted in water, mix well with butter, vegetable oil, honey, add low-paste, mix 2 protein and sugar to 80% hair, lift the eggbeater Firm medium-bend hook 3 egg yolk and sugar mixed with water until the sugar melts 4 mix and mix the protein cream and egg yolk, add low-powder mix evenly 5 add cheese paste and mix well 6 middle layer 155 ° C, 30-60 minutes. Or middle and lower layers, fire 170-180 ° C lower layer 140 ° C, 30-60 minutes

    ★★★★Cake body: The cake body of the avalanche cake can be directly made with the chimney mold, or it can be made with ordinary molds. It is good to dig a pit and fill it in. The pit should not be dug too much, and the support will be lost to cause the whole cake to collapse. . (1) Egg Cheese Sponge Cake: Cheese Paste: Cheese 15g Butter 27g Vegetable Oil 8g Honey 6g Low Powder 12g Protein Cream: Protein Fine Sugar 50g Egg Yolk Paste: Egg Yolk Fine Sugar 12g Low Powder 30g (6-inch formula, eggs about 60g each, need 2 and a half. 8 inches doubled, 4 inches halved.) 1 cheese melted in water, mix well with butter, vegetable oil, honey, add low-paste, mix 2 protein and sugar to 80% hair, lift the eggbeater Firm medium-bend hook 3 egg yolk and sugar mixed with water until the sugar melts 4 mix and mix the protein cream and egg yolk, add low-powder mix evenly 5 add cheese paste and mix well 6 middle layer 155 ° C, 30-60 minutes. Or middle and lower layers, fire 170-180 ° C lower layer 140 ° C, 30-60 minutes

  2. Home Cooking Recipe: (2) egg chocolate sponge cake: cocoa paste: butter 27g cocoa powder 12g vegetable oil 8g honey 6g protein cream: protein fine sugar 50g egg yolk paste: egg yolk fine sugar 12g low powder 30g (6-inch formula, eggs about 60g each, need 2 Half. 8 inches doubled, 4 inches halved.) 1 butter melted in water, add cocoa powder and mix well, add vegetable oil, honey and mix with spare 2 protein and sugar to 80% of the hair, mention the eggbeater has a strong medium bend Tick ​​3 egg yolk and sugar to blush 4 mix and mix the protein cream and egg yolk, add low powder and mix evenly 5 add cocoa paste and mix 6 middle layer 155 ° C, 30-60 minutes. Or middle and lower layers, fire 170-180 ° C lower layer 140 ° C, 30-60 minutes

    (2) egg chocolate sponge cake: cocoa paste: butter 27g cocoa powder 12g vegetable oil 8g honey 6g protein cream: protein fine sugar 50g egg yolk paste: egg yolk fine sugar 12g low powder 30g (6-inch formula, eggs about 60g each, need 2 Half. 8 inches doubled, 4 inches halved.) 1 butter melted in water, add cocoa powder and mix well, add vegetable oil, honey and mix with spare 2 protein and sugar to 80% of the hair, mention the eggbeater has a strong medium bend Tick ​​3 egg yolk and sugar to blush 4 mix and mix the protein cream and egg yolk, add low powder and mix evenly 5 add cocoa paste and mix 6 middle layer 155 ° C, 30-60 minutes. Or middle and lower layers, fire 170-180 ° C lower layer 140 ° C, 30-60 minutes

  3. Home Cooking Recipe: (3) Cocoa hurricane cake egg yolk paste: egg yolk low gluten flour 38g cocoa powder 10g milk 45g vegetable oil 30g protein cream: protein fine granulated sugar 45g lemon juice 2g (6-inch formula, eggs about 60g each, need 2 and a half. 8 inch double 4 inches halved.) 1 low powder, cocoa powder mixed sieved twice times spare 2 milk, vegetable oil mixed whipped to complete emulsification, that is, no viscous liquid oil separation turbidity consistency liquid 3 milk added sieved powder Mix until no dry powder, add egg yolk, stir evenly 4 protein and sugar lemon juice to 80% hair, lift the egg beater with a firm medium-bend hook 5 protein cream into the egg yolk paste three times, mix evenly 6 middle layer 155 ° C, 30-60 minutes. Or middle and lower layers, fire 170-180 ° C lower layer 140 ° C, 30-60 minutes

    (3) Cocoa hurricane cake egg yolk paste: egg yolk low gluten flour 38g cocoa powder 10g milk 45g vegetable oil 30g protein cream: protein fine granulated sugar 45g lemon juice 2g (6-inch formula, eggs about 60g each, need 2 and a half. 8 inch double 4 inches halved.) 1 low powder, cocoa powder mixed sieved twice times spare 2 milk, vegetable oil mixed whipped to complete emulsification, that is, no viscous liquid oil separation turbidity consistency liquid 3 milk added sieved powder Mix until no dry powder, add egg yolk, stir evenly 4 protein and sugar lemon juice to 80% hair, lift the egg beater with a firm medium-bend hook 5 protein cream into the egg yolk paste three times, mix evenly 6 middle layer 155 ° C, 30-60 minutes. Or middle and lower layers, fire 170-180 ° C lower layer 140 ° C, 30-60 minutes

  4. Home Cooking Recipe: (4) Original hurricane cake egg yolk paste: egg yolk low gluten flour 36g corn starch 12g water 27g vegetable oil 25g protein cream: protein fine granulated sugar 40g lemon juice 2g (6-inch formula, eggs about 60g each, need 2. 8 inch doubled, 4 inch halved.) 7 low-powder, corn starch mixed sieved twice times spare 8 water, vegetable oil mixed whipped to emulsification, that is, no viscous liquid oil separation turbidity consistency liquid 9 water oil added to the sieved powder, Mix until no dry powder, add egg yolk, stir even 10 protein and sugar lemon juice to 80% hair, lift the egg beater with a firm medium-bend hook 11 protein cream into the egg yolk paste three times, mix evenly 12 middle layer 155 ° C, 30 -60 minutes. Middle and lower layers, fire 170-180 ° C lower layer 140 ° C, 30-60 minutes

    (4) Original hurricane cake egg yolk paste: egg yolk low gluten flour 36g corn starch 12g water 27g vegetable oil 25g protein cream: protein fine granulated sugar 40g lemon juice 2g (6-inch formula, eggs about 60g each, need 2. 8 inch doubled, 4 inch halved.) 7 low-powder, corn starch mixed sieved twice times spare 8 water, vegetable oil mixed whipped to emulsification, that is, no viscous liquid oil separation turbidity consistency liquid 9 water oil added to the sieved powder, Mix until no dry powder, add egg yolk, stir even 10 protein and sugar lemon juice to 80% hair, lift the egg beater with a firm medium-bend hook 11 protein cream into the egg yolk paste three times, mix evenly 12 middle layer 155 ° C, 30 -60 minutes. Middle and lower layers, fire 170-180 ° C lower layer 140 ° C, 30-60 minutes

  5. Home Cooking Recipe: ★★★★ Sandwich: Avalanche cake is a screaming avalanche, because the sandwich is ice cream. Now that it has begun to fall into the autumn, traditional ice cream can be replaced with ice cream cream, or it can be replaced with other sandwiches. ★★Here I will write an ice cream with an egg and an egg yolk. It can be made by filling in the cake, frozen or frozen, and filling in the cake. It can also be used as ice cream alone. I feel that eating raw eggs is not assured! Change your own sandwiches, don't ask if I can eat or not! ★★★ I emphasize it again, ice cream is made of raw eggs, cooked can't do it, this is common sense! common sense! common sense! You don't want to eat, you can't do it! Have you eaten the ice cream made by raw eggs for a lifetime? ★ ice cream plus a variety of syrup, a variety of wine, a variety of jams, etc. will form a new taste, not to mention that I only wrote the original flavor, seasoning can not be done without looking at the mood. Ice cream cream, previously written, suitable for avalanche cake sandwich: https://www.xiachufang.com/recipe/102332952/cream seasoning, just look at it, the sandwich does not have to use ice cream cream, but the rich taste is a must :https://www.xiachufang.com/recipe/102354425/

    ★★★★ Sandwich: Avalanche cake is a screaming avalanche, because the sandwich is ice cream. Now that it has begun to fall into the autumn, traditional ice cream can be replaced with ice cream cream, or it can be replaced with other sandwiches. ★★Here I will write an ice cream with an egg and an egg yolk. It can be made by filling in the cake, frozen or frozen, and filling in the cake. It can also be used as ice cream alone. I feel that eating raw eggs is not assured! Change your own sandwiches, don't ask if I can eat or not! ★★★ I emphasize it again, ice cream is made of raw eggs, cooked can't do it, this is common sense! common sense! common sense! You don't want to eat, you can't do it! Have you eaten the ice cream made by raw eggs for a lifetime? ★ ice cream plus a variety of syrup, a variety of wine, a variety of jams, etc. will form a new taste, not to mention that I only wrote the original flavor, seasoning can not be done without looking at the mood. Ice cream cream, previously written, suitable for avalanche cake sandwich: https://www.xiachufang.com/recipe/102332952/cream seasoning, just look at it, the sandwich does not have to use ice cream cream, but the rich taste is a must :https://www.xiachufang.com/recipe/102354425/

  6. Home Cooking Recipe: (1) Handmade vanilla ice cream (only suitable for frozen inner core, no frozen high-lifted claws to look up the link, step ice cream cream) 4 egg yolks Fine sugar 65g milk 200ml vanilla extract 2g whipped cream 400g milk powder 50g1 will hold the ice cream container Into the refrigerator, freeze the spare 2 egg yolk and mix with fine sugar and whipped until the color is whitish. 3 Milk and vanilla extract, heat to 60-70 ° C, away from fire. Pour slowly into the egg yolk and stir while stirring. Stir well and sieve. After cooling, put it in the refrigerator and freeze for half an hour. Serve the milk egg liquid 4 cream and mix it with milk powder. Spread it to 7-8, cake the noodles, refrigerate for 20 minutes, and pour the cream three times into the egg liquid. Stir well 6 If you need to season, you can add seasoning wine, syrup, jam and other seasonings (this step can be used to fill the cake with a pouch, then cover the tin foil frozen, or you can freeze it to fill the cake). 7 Pour into the frozen The container was covered with tin foil and frozen for 3-4 hours. After taking it out, scrape it all with a spoon, scrape it loose, and then compact it and freeze for 2 hours. Then take out, repeat the scraping and pressing step, and freeze for one hour. ★ Make ice cream. You can use stainless steel plate to make the replacement container. ★ The storage box is not suitable for storing ice cream. It is easy to produce ice residue. It is best to use a container such as disposable paper cup. Ha ★ ★ The container of ice cream is best covered with tin foil and then cover, so that the frozen ice cream is softened and not easy to freeze. 2. Repeat the scraping and flattening several times. The air is wrapped in the middle. It can be taste better and not easy to knot. ice

    (1) Handmade vanilla ice cream (only suitable for frozen inner core, no frozen high-lifted claws to look up the link, step ice cream cream) 4 egg yolks Fine sugar 65g milk 200ml vanilla extract 2g whipped cream 400g milk powder 50g1 will hold the ice cream container Into the refrigerator, freeze the spare 2 egg yolk and mix with fine sugar and whipped until the color is whitish. 3 Milk and vanilla extract, heat to 60-70 ° C, away from fire. Pour slowly into the egg yolk and stir while stirring. Stir well and sieve. After cooling, put it in the refrigerator and freeze for half an hour. Serve the milk egg liquid 4 cream and mix it with milk powder. Spread it to 7-8, cake the noodles, refrigerate for 20 minutes, and pour the cream three times into the egg liquid. Stir well 6 If you need to season, you can add seasoning wine, syrup, jam and other seasonings (this step can be used to fill the cake with a pouch, then cover the tin foil frozen, or you can freeze it to fill the cake). 7 Pour into the frozen The container was covered with tin foil and frozen for 3-4 hours. After taking it out, scrape it all with a spoon, scrape it loose, and then compact it and freeze for 2 hours. Then take out, repeat the scraping and pressing step, and freeze for one hour. ★ Make ice cream. You can use stainless steel plate to make the replacement container. ★ The storage box is not suitable for storing ice cream. It is easy to produce ice residue. It is best to use a container such as disposable paper cup. Ha ★ ★ The container of ice cream is best covered with tin foil and then cover, so that the frozen ice cream is softened and not easy to freeze. 2. Repeat the scraping and flattening several times. The air is wrapped in the middle. It can be taste better and not easy to knot. ice

  7. Home Cooking Recipe: (2) Handmade whole egg ice cream (only suitable for frozen inner heart, no frozen high-lifted claws to look up the link, move ice cream cream) egg yolk paste: egg yolk fine sugar 20g whipped cream 150g espresso protein cream: egg white sugar 30g water 15g (Eggs. About 60g each, need 2) 1 Place the container containing the ice cream in the freezer. Reserve 2 egg yolk and fine granulated sugar. Heat the whipped until the color is whitish. 3 whipped cream to 8-9 distribution, cake sandwich State 4 mixed egg yolk and light cream stir evenly alternate 5 separate egg whites, hit until the eggbeater has a small sharp corner 6 fine sugar mixed with water and simmer to 115 ° C, do not stir 7 cooked sugar, while pouring Protein, while using a whisk, high-speed uniform, hit a relatively strong state 8 protein cream into the egg yolk three times, and mix evenly 9 if you need to season, here you can add seasoning wine, syrup, jam and other seasoning (to do this step You can fill the cake with a Zhuanghuan pouch and freeze it, or you can freeze it and fill it in the cake. 10 Pour it into the frozen container, cover it with tin foil, and freeze it for 3-4 hours. After taking it out, scrape it all with a spoon, scrape it loose, and then compact it and freeze for 2 hours. Then take out, repeat the scraping and pressing step, and freeze for one hour. ★ Make ice cream. You can use stainless steel plate to make the replacement container. ★ The storage box is not suitable for storing ice cream. It is easy to produce ice residue. It is best to use a container such as disposable paper cup. Ha ★ ★ The container of ice cream is best covered with tin foil and then cover, so that the frozen ice cream is softened and not easy to freeze. 2. Repeat the scraping and flattening several times. The air is wrapped in the middle. It can be taste better and not easy to knot. ice

    (2) Handmade whole egg ice cream (only suitable for frozen inner heart, no frozen high-lifted claws to look up the link, move ice cream cream) egg yolk paste: egg yolk fine sugar 20g whipped cream 150g espresso protein cream: egg white sugar 30g water 15g (Eggs. About 60g each, need 2) 1 Place the container containing the ice cream in the freezer. Reserve 2 egg yolk and fine granulated sugar. Heat the whipped until the color is whitish. 3 whipped cream to 8-9 distribution, cake sandwich State 4 mixed egg yolk and light cream stir evenly alternate 5 separate egg whites, hit until the eggbeater has a small sharp corner 6 fine sugar mixed with water and simmer to 115 ° C, do not stir 7 cooked sugar, while pouring Protein, while using a whisk, high-speed uniform, hit a relatively strong state 8 protein cream into the egg yolk three times, and mix evenly 9 if you need to season, here you can add seasoning wine, syrup, jam and other seasoning (to do this step You can fill the cake with a Zhuanghuan pouch and freeze it, or you can freeze it and fill it in the cake. 10 Pour it into the frozen container, cover it with tin foil, and freeze it for 3-4 hours. After taking it out, scrape it all with a spoon, scrape it loose, and then compact it and freeze for 2 hours. Then take out, repeat the scraping and pressing step, and freeze for one hour. ★ Make ice cream. You can use stainless steel plate to make the replacement container. ★ The storage box is not suitable for storing ice cream. It is easy to produce ice residue. It is best to use a container such as disposable paper cup. Ha ★ ★ The container of ice cream is best covered with tin foil and then cover, so that the frozen ice cream is softened and not easy to freeze. 2. Repeat the scraping and flattening several times. The air is wrapped in the middle. It can be taste better and not easy to knot. ice

  8. Home Cooking Recipe: ★★★★淋面: (1) Fruity noodles (two kinds) Fruits refer to Andrew fruit or Baorong fruit, you can also use other brands of fruit, but do not use fresh fruit to beat mud! You can use jam, but use it yourself! The amount of fruit nectar is adjusted according to the taste of your fruit! Fruit puree 40-80g Yogurt 40 Sugar 20 Light cream 210 Yogurt amount 1 fruit puree and sugar heated until the sugar melts, add yoghurt after cooling, mix well 2 whipped cream to 8 distribution, add in the fruit yoghurt and mix well 3 according to the cream State the right amount of yogurt to adjust the thickness of the fruit 70-100g fine sugar 15g cream cheese 25g milk 10g whipped cream 90g gelatin 1g1 fruit pure water heated to about 40 ° C spare, cream cheese and sugar water softened spare, gelatin bubble Soft spare 2 milk heated to about 60 ° C, microwave simmer just fine, add soaked gelatin stir and melt 3 cream cheese and sugar stirring smooth, the amount may be not particularly smooth, stir no particles just 4 milk poured Into the cream cheese, mix well, add the fruit strudel and stir evenly 5 whipped cream to 8 distribution, add the fruit and cheese paste in a batch and mix evenly, and pack the squid bag for 5 minutes. If the condition is very thick, stir it with egg. Reuse

    ★★★★淋面: (1) Fruity noodles (two kinds) Fruits refer to Andrew fruit or Baorong fruit, you can also use other brands of fruit, but do not use fresh fruit to beat mud! You can use jam, but use it yourself! The amount of fruit nectar is adjusted according to the taste of your fruit! Fruit puree 40-80g Yogurt 40 Sugar 20 Light cream 210 Yogurt amount 1 fruit puree and sugar heated until the sugar melts, add yoghurt after cooling, mix well 2 whipped cream to 8 distribution, add in the fruit yoghurt and mix well 3 according to the cream State the right amount of yogurt to adjust the thickness of the fruit 70-100g fine sugar 15g cream cheese 25g milk 10g whipped cream 90g gelatin 1g1 fruit pure water heated to about 40 ° C spare, cream cheese and sugar water softened spare, gelatin bubble Soft spare 2 milk heated to about 60 ° C, microwave simmer just fine, add soaked gelatin stir and melt 3 cream cheese and sugar stirring smooth, the amount may be not particularly smooth, stir no particles just 4 milk poured Into the cream cheese, mix well, add the fruit strudel and stir evenly 5 whipped cream to 8 distribution, add the fruit and cheese paste in a batch and mix evenly, and pack the squid bag for 5 minutes. If the condition is very thick, stir it with egg. Reuse

  9. (2) Matcha noodles (two kinds) honey 40g Matcha powder 5g English cream sauce 25g rum 12g whipped cream 220g Yogurt amount of English cream sauce is Caska dapa whipped cream, practice sauce posts have been written: https: //www.xiachufang.com/recipe/102424090/1 whipped cream to 8 distribution spare 2 matcha powder and honey stir until no granules, add English cream sauce, rum, stir evenly 3 add a good cream stirring Evenly 4 according to the cream state, add the amount of yogurt to adjust the thickness of the matcha powder 4g corn starch 6g fine sugar 30g milk 90g butter 10g butter 100g1 matcha powder, corn starch, fine sugar mix evenly 2 butter melted, add milk, whipped cream, stir Evenly. Pour into the Matcha starch bowl and stir evenly and sift through 3 small fires and stir constantly. When the basin starts to start small bubbles, turn off the heat, continue to stir, do not agglomerate, do not paste the bottom 4 into the flower bag, let cool and then refrigerate. . The state of cooking will be thin, and it will be thicker when it is cold.

  10. (3) yogurt noodle sauce (two kinds) English cream sauce 40g fine sugar 5g yogurt 100g rum 5g whipped cream 150g yogurt amount 1 whipped cream to 8 distribution spare 2 water-melting English cream sauce and sugar, after cooling Stir the yoghurt evenly 3 times. Add the whipped cream and rum. Stir well. Add the yoghurt according to the cream. Adjust the thickness of the cream cheese 50g. Fine granulated sugar 20g Milk 10g Gelatine 1g Yogurt 60g Lemon juice (optional) Cream 70g1 whipped cream to 8 distribution spare, cream cheese and sugar softened with water, spare, gelatin, soft, spare 2 milk heated to about 60 ° C, microwave simmer, just add a soft gelatin stir-melt 3 cream cheese and The sugar is smooth and the amount is small. It may not be particularly smooth. Stir well without granules. 4 pour the milk into the cream cheese. Mix well and mix well. Add the yoghurt and mix evenly. 5 whipped cream to 8 distribution. Add the yogurt cheese paste and mix evenly. , decorated with flower bags, refrigerated, spare 6, refrigerated for too long, if the state is very thick, stir with eggs and smooth

  11. Chocolate noodle sauce pure cocoa chocolate 32g whipped cream 64g English cream sauce 15g rum 8g whipped cream 200g1200 whipped cream to 8 distribution spare 2 chocolate and whipped cream 64 water melted, made into a smooth Ganashu 3 join Stir the English cream sauce evenly and cool it. After cooling the 4 Gannah English cream sauce, add the light cream and rum evenly.

Tips:

★★ There is a problem with the cake embryo. Move the chiffon cake to find the reason, whether it is the same recipe or not, the principle is the same. Chiffon cake: https://www.xiachufang.com/recipe/102416182/★★ Sandwich, here I will write an ice cream with whole egg and egg yolk, make it into the cake, freeze it or freeze it and fill it in the cake. Ha, it can also be used alone as ice cream. ★★★★★I feel that eating raw eggs is not at ease! Change your own sandwiches, don't ask me if I can't use raw eggs! This question is no longer answered! Cooked can not do ice cream, this is common sense! common sense! common sense! Ice cream that has been eaten for a lifetime, cares about this point. ★★上面 I probably wrote four flavors, there are many variable flavors, milk is a coconut flavor for coconut milk, you have to learn to be flexible in baking, don't just know how to take a ready-made recipe. Of course, if you just don't want to use your brain, then you can do these four flavors. Anyway, I don't plan to write other flavors anyway. Lazy cancer little fairy, do not write, do not write! ★★About the assembly and decoration of avalanche cake: freeze-dried powder seasoning powder, fresh fruit, jam, sauce, syrup, flavoring wine, nuts, dried fruit, dried flower tea, chocolate candy snacks, biscuits can be used to decorate and add taste ★★ This recipe doesn't talk big, I wrote seven or eight hours! No reason, translation conversion typing and reviewing these procedures is very troublesome. Look at the word for half a minute for three hours. Many people in the free party will not cherish it. If you don't take it seriously, I can't manage it. I won't answer any questions that have no value.


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