Mid-Autumn

Improved souffle

Improved souffle

VicentaLakin

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 a broad coconut heart moon cake

It's a broad coconut heart moon cake

VicentaLakin

But it's just a trick. There's a little bit of coconut tart left, and the touch can make a month's pie. But why make an extra coconut mooncake? And leave it. It didn't last too long, and suddenly there was a flash of light. Lian Yong is ready. Why don't we just have a coconut heart? Coconut, the taste of the coarse powder, with the thinly lush, must have turned against each other and made fun of it. Wait till the moon cake cools. Cut. It's not just a stamina, but it's also a rough comparison. And a bite of the cocoon's coarse feeling mixed with the fineness of the lily, as though it were weakened, and as though it were good。
A broad pepper saline moon cake

A broad pepper saline moon cake

VicentaLakin

Pretzels. In the past years, pretzels were always thought of. The pancakes have special manufacturing processes or tools. I can't copy that orthodox. This year, it has been a long time. It's turning back and turning back. Actually, this moon cake once appeared in the form of a waffle. - That year, the pretzels were stolen, and they were dressed in sackcloth. This year, let it make its own -- the broad pepper saline. It's always assumed that the paprika is probably not a canadian pail, but that it tastes somewhat different from the early memories of the paprika. The milk used in the formula is not known, but the size of the piece. The old Peking rose curding milk was removed with a little red pepper salt. It's quite different from what I remember. However, the peppers are the cheesy of the tunnel。