The mid-Autumn month cakes, though high in heat, have a sense of ritualism. With my lovely 6-litre oven, with six salted yolk muffins, a bite, full of casseroles, salty sweets, happy huts. It was supposed to be six pieces, but I owed it, and I brushed an egg yolk on the face of a grape-formed moon cake, and it didn't come out of the oven, and it was a bit of oil painting and retro-iron. That's why I baked another six. The water changes the color of the natural plant, and the purple potato powder turns to blue, which looks like "dark sauce". With that in mind, I replaced the second plate of the moon cake with a red beet root, so that it would be a purple grape, which would be very similar to the grapes and even the pickles in reality. Of course, it's just for appearances, but it's still inside. The moon cakes are freshly baked, and the next day and the third day are really good. Long story short. If you like it, try it
