Cheese mooncake, change the square and do it again. The biggest difference is the pie skin. Milking and powdered milk, with the cream. Unfortunately, there is no milking, instead of yoghurt, which is thicker than milk, but not as thick as milk. Barley. It'll make the skin taste good. Unfortunately, there's no such thing. Maybe it can be replaced with brandy, but it's a little bit lazy to get it, and it's just omitted. The percentage of eggs is smaller than the previous one and the paste is a little thicker. It's no wonder they freeze first and break into several pieces of their fingers. However, considering whether to take it out after cooling, it will quickly become soft, or whether it will just be left as a part of the freezer with a scavenging bag in the mold. Refined milk and light cream in cheese pie are replaced by yoghurt, as a rule, because of vacancies. This square is best known for the weight given to the bowl and the noodle used for the top. A proportional distribution would largely eliminate the absence of uncovered pies/tasks. There's only a little bit left, but it doesn't matter. It's much better than the previous one, but it's hard to see traces while it's warm and careful。
The sugary, oily stuff, though attractive, is less moving. In the middle of the autumn, there was a big piece of cheese left, and once again, there was a little bit of excitement. So, it's the beginning of the monthcake festival. Little chubby should like it. A couple of squares. This cranberry mooncake looks good. Compile your own amount and start operations. Mavenmo, it's as if it's bigger than the head you want, so don't get too full. Too greedy to do seven bottoms, and then it turns out that the rest of the paste can only be added to five. Pure, just two left, no covers. Pie, Zip, anything. It's hot, it's oily, it's a bit of a handy feeling. It's very easy to put it in the freezer for a while, to do something else. With a fork full of ripples, the paste melts and rises when bakes, and there is some concern that the line is white. It's not until it's fixed. Some crack, but it doesn't matter. After a little pressure, the crack closes. First time, it's okay。
THE DIFFERENCE BETWEEN FRENCH MACALON AND ITALIAN MACALON IS MAINLY REFLECTED IN THE METHOD OF PRODUCTION, WHERE FRENCH MACALON HAS A RELATIVE MEANING OF SWEET MACARON, WHICH IS DIRECTLY EMITS PROTEIN CREAM AND MIXS TPT. THE ITALIAN MACARON MADE PROTEIN CREAM, FIRST BY MIXING TPT AND EGGNOG, THEN MAKING PASTA-LIKE ALMOND SUGAR, AND THEN MAKING OSTEOGLOBIN FROSTING, I.E., BY ADDING TO THE FRENCH PROTEIN FROSTING THE SYRUP THAT HAD BEEN MADE UP TO 116-120 DEGREES. AS A RESULT OF DIFFERENT APPROACHES, THE SURFACE OF THE ITALIAN MACARON WOULD BE SMOOTHER THAN THAT OF THE FRENCH MACARON, WHILE THE PROTEIN CREAM ADDED TO THE SYRUP WOULD BE MORE STABLE THAN THAT OF THE FRENCH PROTEIN CREAM, WHICH COULD NOT EASILY MELT AND LEAD TO HOLLOWNESS. THE ITALIAN MACARON APPROACH, ALTHOUGH MORE COMPLEX, IS MORE STABLE AND HAS A LOW FAILURE RATE. QUIETLY: YOU CAN PRACTICE THE HAIR OF CONSCIOUS PROTEIN FROSTING. YOU CAN PRACTICE THE SUGAR TO THE EGGBASKET. FOR EXAMPLE, IF YOU MAKE LESS FORMULATIONS, HAVE SMALLER BOWLS, HAVE NO WATER AND NO OIL FOR ALL USES, HAVE WHITE VINEGAR TO WASH THE EGG BASIN AND THE EGGMAKER, OIL AND WATER ARE THE ENEMIES OF PROTEIN, ENEMIES, ENEMIES
