做个假黑山护照,【telegram:十852 55367074】（whatsApp:+852 55367074）办理做个假黑山护照,购买做个假黑山护照,定制做个假黑山护照,出售做个假黑山护照,办理做个假黑山护照多少钱『真实办护照，可根据客户样本制版印刷』可加急 ,【telegram:+852 55367074】【WHATSApp:+852 55367074】『办理驾驶证、身份证id、居留证、各种证明，发货速度快。』 联系我们【飞机\whatsapp 同号:+852 55367074】做个假黑山护照,做个假黑山护照,做个假黑山护照 Original Chinese Cooking Magazine Chinese Cooking Magazine Beijing Now Mansion has three emotional chapters.In the beginning, there were trees in the mountains, and the trees had branches, and I felt happy with you, but you didn't know it; then, I missed you every day but didn't see you, and drank from the same river together; finally, the lovers got married.Wang Guowei once used three lines from the Song Dynasty to describe the state of learning, and everything is connected.Nothing in the world is smooth sailing, and the shortest straight-line distance to success is a long journey until you finally reach your destination. Treat each other with sincerity and remember the goal when you set out, and you will eventually gain something.On this sweet day, I hope everyone can harvest their own sweetness.May you find the little torch in your heart, may all your wishes come true, may your family, loved ones and yourself be healthy and safe!Go on a sweet date that spans time and space. Dessert, photo provided/produced by Beijing Now Mansion/written by Stella Chen/Chu Honggong. Chef Stella Chen, who has experience in Michelin restaurants, is good at integrating traditional Western food ingredients into her works, mobilizing cross-border elements such as France, China, and Japan, and creatively combining them according to seasons and regions to design a series of desserts with rich layers of texture.After tasting it as a whole, I didn't feel it was too sweet. There was an occasional lingering on my lips and teeth, leaving a unique memory.Flower of Salt Ice Cream with Red Wine Berry Milkshake 鈻?Honeycomb Crisps Ingredients: 50 grams each of flour, powdered sugar, egg whites, and butter.Preparation method: Mix flour, powdered sugar, and egg whites evenly, add melted butter, stir evenly, refrigerate, put into a mold, and bake at 180掳C for 8 minutes.Ingredients for mulled wine: 750 grams of red wine, 30 grams of white sugar, 1 orange peel, lemon peel, and apple each, 1/2 vanilla stick, 2 grams of laurel, 2 grams of cloves, and 1 gram of cinnamon.Preparation method: Mix all the ingredients and heat to reduce the juice to half.The ingredients for red wine berry ice cream include 50 grams each of raspberry puree, blueberry puree, and black currant, 350 grams of mulled wine, 160 grams of white sugar, 40 grams of glucose, and 400 grams of purified water.The preparation method is to mix purified water, white sugar, and glucose to boil, add other raw materials, and freeze after cooling.The raw materials for Flower of Salt ice cream are 400 grams of milk, 200 grams of cream, 5 egg yolks, 9 grams of Flower of Salt, 50 grams of honey, and 55 grams of white sugar.Preparation method: Mix egg yolks and white sugar until white, add honey; mix milk and salt flowers and bring to a boil, pour into egg yolks and return to 83掳C, add cream, and freeze for storage.Decorative copper money grass, lace flowers.Put the frozen Salt Flower ice cream into a universal ice grinder, scoop it into a ball and put it into a cup, decorate it with lace flowers and copper money, and cover it with honeycomb crisps; scoop 2 scoops of red wine berry ice cream, add 100 grams of milk and a little ice to make a milkshake, pour it into a container; pour the milkshake into the Salt Flower ice cream.After the review was served, the red wine berry milkshake slowly flowed into the cup through the honeycomb crisps. Use a small spoon to break the crisps and stir them. The fruity aroma is refreshing in the mouth, with the spice of mulled wine.Chef鈥檚 Tips Flower of Salt: An essential seasoning for French haute cuisine in recent years, it is produced in the Gu茅rande salt field area on the south coast of Brittany, France. It is a natural sea salt crystallized due to the unique local climate, waters and natural conditions. The crystal shape is a hollow inverted pyramid, with a strange violet aroma.Strawberry Perilla Rhubarb Sandwich 鈻糞trawberry Jam Ingredients: 100 grams of fresh strawberries, 20 grams of white sugar, and 2 grams of agar.Preparation method: Mash fresh strawberries, add white sugar and heat to boil, add agar, heat and stir until smooth and even.The raw materials for rhubarb crisps are 250 grams of rhubarb juice, 50 grams of milk, 50 grams of low-gluten flour, 100 grams of white sugar, and a little red food coloring.Preparation method: Mix all the ingredients, simmer until thick, spread into a triangular mold, bake in the oven at 165掳C for 7 minutes, flip and bake for another 5 minutes.The raw materials for perilla ganache are 16 grams of perilla leaves, 470 grams of cream, 160 grams of white chocolate, and 7 grams of isinglass.Preparation method: Put perilla leaves and 235 grams of cream into a pot and bring to a boil, seal with plastic wrap, wait until cool, crush and filter with a wall breaker; pour the remaining cream into the burned white chocolate, add the soaked isinglass; mix all the above ingredients evenly.Other raw materials are dried osmanthus.Divide the baked triangular crisps into 3 pieces, cut the ganache into triangles, put 2 pieces of triangular crisps on top of 2 pieces of ganache, squeeze on the strawberry jam, assemble into a sandwich shape, put on a plate, squeeze the strawberry jam on the side of the plate, and sprinkle with dried osmanthus.Comments: The addition of perilla and osmanthus is very Chinese style, with the unique taste of perilla and the light sourness and sweetness of strawberry jam. The fragrance of osmanthus is flowing, and the crispy chips add a sense of layering.Moonlight Love Letter Sends Acacia Dessert, Picture provided/Suzhou Park Hyatt Hotel Yuetang Production/Wang Weiwen/Distant In recent years, the retro trend has been rising in the dessert industry.This "Love Letter" cake from Park Hyatt Suzhou is shaped like a love letter, decorated with love marks and hand-carved chocolate feathers. It is exquisite in shape, retro and elegant, and has a moderate sweetness.Love Letter Cake 鈻?Hazelnut cake base ingredients: 37.5g hazelnut powder, 100g egg liquid, 67.5g egg white, 75g powdered sugar, 20g T45 flour, 20g fine sugar, 15g butter.Preparation method: Put the egg liquid into a whisk and beat, add the sifted T45 flour, sugar powder, and hazelnut powder and stir evenly; mix the egg white and fine sugar and beat separately; mix the above two, stir evenly, add the melted butter, mix well, and bake in an oven preheated to 180掳C for 6 minutes.Baileys cheese ingredients include 24 grams of sour cream, 114 grams of cream cheese, 100 grams of mascarpone cheese, 42 grams of condensed milk, 27.5 grams of honey, 5 grams of gelatin, 160 grams of whipping cream, 10 grams of caster sugar, 21 grams of Baileys liqueur, and 1 vanilla pod.Preparation method: Mix cream cheese, sour cream, mascarpone cheese, vanilla pod, and condensed milk until smooth; mix softened gelatine, honey, and Baileys and heat until the gelatin dissolves, then add the mixed cheese and continue to stir until smooth; beat the light cream, and mix the two until smooth.The ingredients for lychee and mango sandwich include 100 grams of lychee puree, 7 grams of lemon puree, 5 grams of fine sugar, 110 grams of diced mango, 6 grams of isinglass, and 6 grams of lychee wine.Preparation method: Boil lychee puree and lemon puree, add fine sugar and melted isinglass and mix well. Add lychee wine and diced mango and mix well.The biscuit base ingredients include 32 grams of egg liquid, 135 grams of butter, 75 grams of caster sugar, 185 grams of T45 flour, 35 grams of almond flour, and 10 grams of cocoa powder.Preparation method: Soften the butter at room temperature, add fine sugar and mix well. Add the egg liquid in batches and mix well. Add sifted T45 flour, cocoa powder and almond powder and mix well. Roll it into a thickness of 3 mm. Bake in the oven at 180鈩?for 10 minutes.The raw materials for white chocolate glaze are 60 grams of white chocolate, 60 grams of fine sugar, 60 grams of glucose, 5.5 grams of gelatine, 40 grams of condensed milk, and 30 grams of purified water.Preparation method: Add fine sugar, glucose and purified water to a boil, turn off the heat, add soaked gelatin and condensed milk and stir evenly, add white chocolate and cook until melted.Put the biscuit base on the bottom, put the hazelnut cake base, Baileys cheese, add a layer of lychee mango filling, then a layer of Baileys cheese, pour white chocolate glaze, and decorate with chocolate chips.Comments: The taste ranges from crispy to dense to smooth from the outside to the inside, with a hint of alcoholic flavor and diverse and rich flavors.Oops, it鈥檚 a heart-pounding dessert. Photo courtesy of Shenzhen Park Hyatt Hotel Yuetang Production/Li Zaizhenwen/Yuanyuan This creation from the Valentine鈥檚 Day themed afternoon tea has a distinct Korean-style Western pastry style with modern techniques.The green apple cake uses seasonal fruits and has a silky texture. It is blended with the unique aroma of tarragon and the sweet and sour taste of green apple. It is decorated with fresh mint blue and romantic and passionate red pink.The whole work creates the feeling of lovers meeting for the first time and their hearts pounding.Green Apple Cake鈻糉eatured Green Apple Cake Ingredients Green apple powder, eggs, egg whites, powdered sugar, T45 flour, fine sugar, butter.Preparation method: Put the egg liquid into a whisk and beat, add sifted T45 flour, sugar powder, and apple powder and stir evenly; mix the egg whites and fine sugar and beat separately; then mix the above two, stir evenly, add the melted butter, mix evenly, and heat in an oven preheated to 180掳C for 6 minutes.The biscuit base ingredients are egg liquid, butter, caster sugar, T45 flour, almond flour, and cocoa powder.Preparation method: Soften the butter at room temperature, add fine sugar and mix well, add egg liquid in batches and mix well, add sifted T45 flour, cocoa powder and almond powder and mix well, roll it into a thickness of 3 mm, bake in the oven at 180鈩?for 10 minutes.Ingredients for tarragon apple filling include apple puree, fresh apple slices, tarragon, lemon puree, vanilla, white sugar, pectin, brandy, cinnamon powder, and agar.Preparation method: Add apple puree, apple slices, tarragon, vanilla and cinnamon powder to the pot and bring to boil; mix white sugar, pectin and agar, add to the cooking mixture and heat for 15 seconds.Green Apple Mousse Ingredients Apple puree, apple juice, apple liqueur, elderflower syrup, fresh cream, gelatine flakes, whipped cream.Preparation method: Mix apple puree, apple juice, apple liqueur, and elderflower syrup and heat, add melted gelatin sheets and mix well, add whipped cream and mix well.Chocolate glaze ingredients: fine sugar, glucose, white chocolate, gelatin, condensed milk, food coloring.Preparation method: Add fine sugar, glucose and purified water to a boil, turn off the heat, add soaked gelatin and condensed milk and stir evenly, add white chocolate and cook until melted, add food coloring and mix thoroughly.Put the biscuit base on the bottom, put the cake base, add a layer of tarragon apple filling, then put a layer of green apple mousse, then put a layer of cake base, pour chocolate glaze, and decorate.Comments win for its delicate and smooth taste, simple and fresh taste, and moderate sweetness and sourness.Proofreading|Yu Jin Editor|Chu Honggong路路路路路路路路路路路路路路路路路路路路Part of this article is selected from the January 2021 issue of "Chinese Cooking". 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