Today, there are more and more moon cakes, and the pies are all varnished, raw, sweet and salty. Many people, especially the elderly, still love traditional succubus. That's what my mom does. She calls for a spicy moon cake every year, and she says it's the only one that's traditional, and I'm surprised. Every year I make a sauerkraut, and all I make is pepper salt, and this year I've changed to meat pine yolk, with a little potatoes, so soft。
I didn't want to make a moon cake for the Mid-Autumn Festival, and then the stove got robbed, and there was a queue waiting for soothing. Wait for my batch to make it. Hey, hey, hey, but I always thought it would be better to teach people fish than to give them fish, to learn the true skills of making yolk. It would have been better if I had made a nice and delicious meal. It's hard, it's hard, it's hard, it's hard, it's hard, it's complicated, it's really hard, just follow the recipe, just follow the steps. What's better with flour? Most of the formulations were made with medium-weeded flour, which was slightly altered this time, with high-weed flour and low-weed flour. It's not easy to mix, and it's more operational. There has always been a strong preference for the use of dragonfish to bake flour, both high- and low-strength flour, which is imported wheat flour, which is of better protein quality and which is highly stable. It's softer to make bread, cakes can't fall back and taste good. For bakers, flour is important. Let's do this together. It'll definitely surprise your family and friends because it's really good. Today's soufflé is different from our usual default soybeans, with no soy sand, with meat pine, and tastes different。
