Mid-Autumn
VicentaLakin
Because this year's moon cakes are too many, they're too busy, they're too busy, they're too busy, they're too busy, they're too busy, they're too busy, they're too busy. I've never counted enough for months, I'll make as much skin as I can, I'll put it in the freezer, I'll make as much skin as I want! I'm almost two days ahead of schedule. The salted egg yolk is made of white wine before skin is made! The basic step is: two days in advance to make a platinum and yogurt and to make a roasted platinum. Start making moon cakes by buns (since all materials are largely without additives, the moon cakes are prepared, so it's warm for about two or three days to return oil, finish it as soon as possible, or open the fridge for storage! Since the material is handmade, the water in it will not evaporate to get the skin wet, so try not to seal it
VicentaLakin
Last week you were introduced to the bee's Mid-Autumn Home taste -- wide moon cakes, but a lot of food around you shouted, "Not enough! Not enough! To meet the demands of the public, the bee is here today to give you a new moon cake! It's like a monthly pie. It's not only not enough to eat it, it's not too hot to get fat, it's got a high score! It's like a fresh stream of mooncakes, a new star. It's because it's younger than the Four Mooncakes, born in 1989 in Hong Kong, but it's just a few decades since it's taken a lot of fans. The bees today are specially equipped with simple and healthy natural materials — potatoes. The purple pie, hidden under the white skin of snow, is a mystery that attracts 100 points for a little bee. Put it in the freezer and taste it all night, with a cold and refreshing breath, and a light capture of many food-eating hearts, especially for young Guangdongs who still bathe in hot weather! With this potato ice-skin moon cake, the bee wishes you well in advance: Happy Mid-Autumn and well-being
