since mid-autumn, when i made my own moon cakes, the month cakes were much more done than a year, especially my own modified penang. of all these months' cakes, my family's one-in-one love, improved, reduced weight of oil and sugar, was not sweet, tasted very well. this year, it was also brought to the nutritionist's club's cuisine, where i shared them with the students, and i also taught the five presenters this month cake in four special sets of mid-autumn shows in the center. every time i go to a place to share, i have to do something in advance so i can bring it to the scene for you to share, so the five are doing it more than once, thanks to the baby stick and the history of cutting nuts with a knife, or i don't really know when to make so much of it, and it takes only a few seconds to do it, not to hit too hard, to leave some particles, to taste better。
My favorite month cake is the one I eat in mid-autumn year, and I went to the nutritionist's club a few days ago to cook for a month cake teacher, and I reduced the oil and sugar of the mooncake as much as I could, so that it tastes better than the usual high-oiled sugar. I'm in the middle of three: seven to four: six, so it's easy for new hands to handle, and I think it's a much better percentage, so let's share this month's cake. I share today the squares of 24 five-brand pies, the skins of the moon and the pies of the five, and then I weigh them in their entirety, and then divide them by 24, so I get the weight of the individual monthly pies and the pies, and make them 19 grams of mooncakes and 31 grams of pie. I like the size of the mooncakes that I use when I bake them with lower temperatures and very even colors。
