Mid-Autumn

Red bean sapphire mooncake

Red bean sapphire mooncake

VicentaLakin

It's very interesting to have a nice and delicious ice-covered mooncake, so it's very much appreciated by many people, especially those who produce it themselves. However, it is relatively difficult to make ice-coated mooncakes, mainly because ice-coated noodles can't be soft, otherwise they can be sticky and, if they're too much powder, they can affect beauty. So I usually return to make the steamed ones more than half a day, so they are easy to operate, and they are ready to eat and taste。
A wide bean saloon moon cake

A wide bean saloon moon cake

VicentaLakin

And then in mid-Autumn a year, no matter how expensive the moon cakes were, it was just a sight, and it was mostly a bite, mostly too sweet, and then I was told how to try the yolk, and I took it and put it down. I didn't know until I accidentally ate someone else's handmade yolk moon cake, that it wasn't bad, because I didn't eat it, so how could I be less fun than I am? The yolk, by its name, plays a crucial role, with delicious yolk eating into your mouth, smelling of fragrance, oil and sand, and sweet bean sand, and the taste bud will soon be full
Pine tacos

Pine tacos

VicentaLakin

Initially, he gave me some classic monthly cake recipes, like a wide five, soybean, etc., because he knew a pastry. I've been making my own moon cakes for years. A lot of moon cakes for family and friends. It was only now that we started making mooncakes because we had a baby at home, which did not have much time. Today's moon cake pie is something that I personally developed on the basis of my many years of experience in making mooncake pies, using the classic dish on the moon cakes, after three improvements, and finally determining the formula, the family agreed that it was delicious, so we'll share it with you as soon as it's finalized. The pine from the forest is the tip of this moon cake, and chewing on the pine will give you a fresh taste。
A wide-range Penang

A wide-range Penang

VicentaLakin

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。