The Moon-6 Into Mid-Autumn Festival gift box hidden in the heart

The moon hidden in the heart Egg yolk cake and pine nuts :STORY: The moon seems to be different from what I thought before. Thick, crisp, In the heart, this wipes the moon. :MAKE: . Egg yolk cake. Use French fermented cream and Japanese finely ground flour to roll out layers of distinct meringue. Wrap the whole freshly roasted salted duck egg yolk with carefully selected Kaohsiung ancient morning simmered red bean paste. Wrap the meringue in the outermost layer and bake until golden crispy. . Pine nuts crisp. Use French fermented cream and Japanese finely ground flour to roll out layers of distinct meringue. Roasted salted egg yolk and white bean paste and mix well with roasted pine nuts. Wrap the meringue in the outermost layer and bake until golden crispy. . Taro crisp. Use French fermented cream and Japanese finely ground flour to roll out layers of distinct meringue. Use the carefully selected big armor to get half freshly grilled salted duck egg yolk wrapped in taro sand. Wrap the meringue in the outermost layer and bake until golden crispy. :FROM: French tower fermented cream. Japanese Nippn finely grinds flour. Kaohsiung ancient taste copper pot boiled without added bean paste. :SIZE: Egg yolk cake, pine nut cake, taro cake 2 each (6 in total) :NOTE: 3 days after receiving the product is the best taste period, preferably refrigerated.