This year's moon cakes were made 20 days before the Mid-Autumn Festival, fast to mid-Autumn, and many mooncakes were made, but they were never made, because it was a little scary to see so much saturated fatty pig oil, so I cut down and reduced the amount of oil when I was making this souffle today, and it didn't matter, at least, that it was a bit too cozy and healthy to think that it was a big surprise to me, that it was so gruesome, that it was so gruesome, that it was a little thin, and it was a little bit less delicious. As the volume of oil is reduced, it is done with a little effort, but it is easy to do it with the point and no trouble, with a very small amount of noodle oil, with a much wetness and a little stickyness, with a little bit of oil on the hands and scepter, and a soft noodle, which reduces the time for laxity. It's a great cut-off.
It's not so hard to make your own mooncakes, no additives, even healthier, to send relatives and friends. Let's see the steps. Every year I buy a sluice duck egg in the market, and now it's very fresh, and I used to make mooncakes, so I'm gonna put on some oil or roll around a round of white wine, and then I'm gonna bake it in a oven for 10 minutes, and this year I'm gonna make almost 200 mooncakes, all of which are directly wrapped in a pie, and then baked mooncakes, and I'm not having any effect on my taste, and I'm saving myself a lot
