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It's the frosting that makes them stylish. They're just bogstandard buns from the Bero book underneath! The you whip up some buttercream (also from Bero book ) pipe it on and chuck on some animal sprinkles. Easy peasy :cool:
I think that's an issue that rice has to address, not you. I consider good rice to be light and fluffy, but even then it's just filler IMO.
I'm also with you on learning to cook Chinese food well, however, i wouldn't listen to anything Ching-He 'The Fraudmobile' Huang has to say on the matter. I caught her making ham sandwiches on telly the other month. Ham-fucking-sandwiches! She is hot though.
i'm not good in cooking food that has many recipes...
I'm useless at sweet stuff..I always tend to eat to much of the mix :crying:
I make pretty good scrambled eggs with sour cream, too.
But for some reason, hardboiled eggs always end up different for me. Same temp, same water level ... I must space off about the time, because they're never the same degree of cooked twice in a row.
Chocolate-chip cookies turn out wrong about 20% of the time as well, mainly because of the flour.