Mid-Autumn

It's an ice-cream moon cake

It's an ice-cream moon cake

VicentaLakin

The annual Mid-Autumn Festival... this mid-autumn year is far from the Fourth of July, and we are not in a hurry to go back to our parents' homes, and we don't have to wait for the company to announce vacation time. All the big supermarkets and malls are bulging, thanks for buying the festival's gifts, and the mooncakes are the first to come. Mom and Dad told me not to go home, so we didn't have to buy them. Then I thought, "The mooncakes aren't mid-falls," and I made them myself。
It's a broad lilies

It's a broad lilies

VicentaLakin

The moon cake, which originally originated in Tang Dynasty, was handed down to General Lee Jingyong during the years of Tang Gouza, when he won over the covert tale of the moon cake and returned on August 15th, after which eating the moon cake became an annual custom. However, the description of the Mid-Autumn Jubilee and the eating of the moon cakes stems from Ming Dynasty's West Lake Excursion, “August 15th, mid-Autumn, the common people leave the moon cakes for the purpose of reunification”. Traditional monthly cakes are divided into four main groups, by origin, volume of sales and characteristics, and are divided into broad-based mooncakes, Kyoto-style mooncakes, sous-style mooncakes and tide-style mooncakes. The most common mooncakes are lilies, bean sand, ham... Over the years, the more the mooncakes play, the more I prefer the traditional mooncakes and the traditional taste。
Tea souffle

Tea souffle

VicentaLakin

And then it's mid-Autumn, like it's early this year. Last year's 200 or so moon cakes were so dazed. So, I was worried about making mooncakes, making mooncakes, not. Well, I've decided to stop. But, you know, there's always something to eat for the festival, and since you bought yolk in advance, I've never made any souffles, but the rationale is clear. The soaks are mainly interlocking, using the soaks as a solid feature at constant temperatures, resulting in the separation and formation of layers of the oil coats following high heating. Similar to Western bakery is Danish bread, such as the croissant, which is common to all. The difference is that the medium-skinned is for pork oil, the west is for butter, and pork and butter are usually solid at temperature. It is also possible for many people to switch to vegetable oil for their health, i.e. the layers are not so obvious and soothing. The soufflé consists of several parts, including oil coats, soaks, pies and yolk, to be prepared separately. The oil coats, which are mixed flour, pig oil, sugar and water, are mainly the soufflé skins, especially the layered layer, which is oil. There's low powder in the squares, there's low powder in the squares, and I think it's better to use it in order to make a nice layer. Because the flour has a certain amount of muscle, it ensures that the layers are clearly and continuously fractured. The tarcrete is wrapped in the tarcrete, which is separated from the layer of the tarcrete by a series of foldings. The soak is mainly mixed with pig oil and flour, and there are some ingredients that are also in the soak, such as the tea I used this time, which can be changed to something else. Plates, which are commonly used in yogurts, are lilies, bean sands, finished products, and can be made by themselves. It's more difficult to make it myself, to cook it first, to refuel it with sugar, to basically stand by the stove for half a day, so I'm going to buy it, and I'm going to choose the label. I'm going to take the Junan Kim suit, old brand, low sugar, and you can buy it if you like. The yolk, you can buy ready-made yolk, or you can buy raw duck eggs, of course。