the sour taste of the tomato is just like the greasy smell of cheese and butter, and bacon brings a smoked and mysterious taste to the tower, plus rosemary and the lint of pumpkins in it, and the whole tower eats, and it's fresh, and it's so soft in it, and it's passing out from one layer to the next. this time, the "swiss d'accoint cheese," um, the one that always shows up with a mouse, with a big round hole in cheese! and this cheese is of an inner style. it smells like milk, but it doesn't smell like old-fashioned cars and old-fashioned ones, and it can smell like it all the way out. like dairy tx, do it
the moon cakes have been made for several years, not so much good, but there's always something in mind. and some friends, starting with the mid-autumn moon cakes, starting with the bakers, with a lot of understanding, i'll sort out a few experiences of making them for years. the first thing to do is to determine the size of the monthly cakes, which are typically 50g, 63g, 75g, 100g, 125g. personally, i prefer 50 g of moon cakes, and i think the head looks small and delicate, and it's right size, and it doesn't get tired. once the specifications are established, the material is prepared according to the quantity to be done. there is also a problem in this: the proportion of the skin and the percentage of the pie determine the amount of material ultimately used. if you like skin size, you can make a parchment ratio of 2:8, you can start at 3:7 because you think you're new. one of the main features of a broad moon cake is a parchment, so you don't recommend a ratio above 3.7. i like 2.8, so here i'm doing it on that scale. take my favorite 50 g moon cake, for example, the ratio of 2 to 8 is 10 g leather and 40 g pail. so, with this in mind, the preparation of the material is simple and simple. for example, i'm going to make 15.50 g of moon cakes, so it's based on 2.8, 150 g of skin and 600 g of pie. pie can be made by yourself, but i suggest that you choose to buy it online through a letter-based shop, so that the taste of the pate is very rich. the material that a leather needs is flour, oil, transformation syrup and sluice, all of which are necessary to make a satisfactory moon cake; and gish powder, which is rubbed in with flour, which makes the last baked sluice very beautiful, and where the sluice and sluice can also be prepared, but i suggest that you buy it online, save a lot of time, which may not be relevant for me to get to work. here we go. leather: low-banded flour 66g, high-weather flour 7g, gish flour 2g, corn oil 20g, syrup 59g, platinum 1g ** careful friends may find that i have prepared more than 150g, but 5g more, so that even with some wear and tear, the use of the pretense will not be affected: 450g of lurch and 15 yolk
