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Manual Breast Pump | MAM

I bought this manual breast pump when baby was 15 months old, with the intention of boost up milk supply, also can pump during weekend at anywhere and easier to wash as contains lesser parts. It costs RM199, and I bought it online with free shipping. MAM manual pump parts Full sets of pump This package includes one manual breast pump, one 160ml bottle, one 130ml bottle and 2 caps for milk storage purpose. For the first time I used, I feel it is hard to control as I got around 1oz only, but it was after feeding my baby. Until now I had tried more than 5 times, it was ok to me. I also tried to pump in company whereby my baby not with me for around 8 hours, pump twice in company, but gave up on that as it took me more time with less milk, and can't work while pumping as I will need to hold it, not like electric pump, I use it with handsfree bra which allow me to control keyboard and mouse during pumping. As for washing part, it's very easy as all the parts can be easily clean. As conclusion, this manual pump will able to serve me during non working day when baby is with me, it's also good to boost up milk supply and to keep another bottle of milk in stock. Sometimes I will travel around during weekend, so it is also easier to pack this manual pump for travel, easier to wash as well. It is a very good experience to try on both electric and manual pump, both have the pros and cons, I will choose which one to use base on different situation. Happy breast feeding!

 

Indonesia Layer Cake with Prune Recipe

You will never understand my feeling, the feeling of excitement and satisfactory once I had successfully baked this cake. Indonesia layer cake is my favorite cake since I was young, same to my family. We used to order this cake from my father's friend, who married a Medan wife and make a very nice layer cake. Year after year, the price getting more and more expensive but we still buy from them especially during Chinese New Year. I made this few years ago and ended up with throw everything into dustbin due to the super "compress" and oily layer. Waste lot of eggs, ingredients, $$ and many hours of baking time. If you never hear of this cake, let me briefly explain about it. It is an Indonesia cake, also called kuih lapis legit,

 

6 Days 5 Nights Relax at Chiang Mai (Day 3) | 废人废生活的清迈6天5夜行 (第三天)

Day3 It was another beautiful day which no one, no alarm, no phone call woke you up from your sweet dream. We had our breakfast in hotel and continue rent hotel’s bike to Chiang Mai city. Our first stop was Doi Suthep.   第三天 今天也是睡到自然醒,然后慢慢享用早餐,再慢慢的出发到另一个地方去。今天的行程也是临时计划,由于是星期六,我们计划到周六市场,就和酒店租借多一天的电单车,问问他们的意见后,决定先到Doi Suthep Temple去。 Doi Suthep, Chiang Mai University and Saturday market location map On the way to Doi Suthep Temple, we passed by Chiang Mai university. We turned in their Uni and look for their canteen. Many stalls were not open due to Saturday. Again, we used hand language to order our meal, then bought a cup of coconut drink. The foods at here also very cheap, 20 Baht for a bowl of noodle, 6 Baht for coconut drink. 去Doi Suthep Temple时,途径清迈大学,我们便往里边兜兜。兜了一会儿,终于到达他们的食堂。也许是周六,食堂显得冷冷清清的,就几摊小贩在做生意而已。我们再次比手画脚的告诉面摊阿姨我们想要的面后,再买杯椰水,开始了我们的午餐。这儿的消费也超便宜,一碗面才20Baht,一杯椰水也只是6Baht。 Local noodle Drinks stall Coconut drink We continue our journey to Doi Suthep Temple. The way to the temple was terrible if you go with bike. We regretted not going with Song Thaew. The temple was very beautiful and worth visiting. 吃饱后,继续我们的路程。去Doi Suthep Temple是崎岖的山路,车开了好久,不知转了几百个弯,都很难到达目的地,真的坐到我们腰酸屁股痛。看见身边一辆接一辆的双条割过我们,有点后悔为什么自己要骑电单车去呢?为何呢?就因为酒店人员告诉我们很近啦,只要到市区,没多远就能到达Doi Suthep Temple了。就这样,上当了。但也还好,途中有休息庭,让我们停下来扭一扭身体,吃一吃水果。 City view on the way to Doi Suthep 虽然辛苦,但这寺庙还真的很壮观,我们乐捐后拿了两朵花和蜡烛,拜拜拍拍照,吃吃雪糕,就三点半了。原本还想继续上苗族村,但担心去到已太迟,所以决定下山了。   Doi Suthep Temple was built on mountain, entrance fee is 30Baht per person. Elevator is 20Baht per person. If you can walk, you no need to pay for 20Baht and can just walk up to the temple top through the stair case which consist more than 300 steps. Doi Suthep Temple是建立在高山上的,入门票是30Baht一个人,程搭电梯到寺庙是一个人20Baht。要是嫌贵或体力好的话,你可以选择走三百多个阶梯的路上去,这可以省去20Baht。 Doi Suthep temple Doi Suthep temple Doi Suthep temple We proceed to Saturday market at Wua Lai Road after Doi Suthep. Forgot to mention, along our journey, we do not hire tour guide nor driver. What guided us was GPS. While Camus riding on bike, I hold my phone on hand and read the direction from GPS. We were not worry about thief will snatch away our phone as we feel very safe in Chiang Mai. 下山后,我们直接去周六市场,由于对当地的路一点都不熟悉,我们是靠GPS带领,走完清迈不少路。是的,GPS,人家乘车用GPS,我们骑电单车也用GPS,Camus负责骑电单车,我就坐在后面看GPS领路。在清迈,我们不怕手里握着手提电话而被抢劫,因为他们的治安令我们很放心。   Although GPS is powerful, but we were not able to reach every location with it's help. We lost our way to Saturday market, we stopped by at road side to study the map. Suddenly there was a voice shouting towards us, "hello...hello...". I was shocked and thought we blocked someone way. When we turned our head, we saw a man with his wife asked us "Any help?". Yes, in the end we got our way to Saturday with their help. We appreciate and sincerely thank their kind help. 虽说有GPS带领,但还是有不明确的时候。我们抵达周六市场的附近,停下电单车看看地图已确定方向,突然听见"哈罗,哈罗。。",当时还以为挡了谁谁的路,原来有个男士把他的老婆叫出来,问我们,"Any help?"。此时此刻,觉得人间有情啊,在我们迷路时,竟然有人自动伸出援手,你说,能不感动吗?我们问了方向后,对方以简单的英语来回应我们,最后总算也找到周六市场了。   There were various kind of foods sold in Saturday market, much more compare to night market near our hotel. We bought some foods to eat while shopping, suddenly all people stopped down, and those who seated stood up. I was surprise and shock as wonder what was happened. After few second, we heard their national song. It was 6pm at that time, everyday they will play national song and people will stand as a respect to their country. This scene did not appear to me for years in our country, what happened to our country Malaysia? 吃了两天酒店附近的当地食物,看见周六市场的东西还是令人兴奋的。这里有更多的当地食物,我们边走边吃边看,真的吃得有够爽,但卖的东西由于不太合适,所以也没买得太多。走着走着,路人突然停顿了下来,就连坐着的小贩也站了起来,此时,真的吓了我一大跳,以为发生了什么事。原来是六点钟播放国歌的时间,他们的爱国精神也太强了吧?这种事情是在我小学或中学时期曾经发生的。但现在在我国,这种事情已经很少见了,是我国人民已不爱国了,还是。。。? Saturday market Saturday market Chiang Mai is a very clean and beautiful place. You can hardly see rubbish on floor. I remembered when I was in front of one of the stall which selling fried pork skin, the stall owner keep pointing on empty plastic bag hold in my hand, she wanted to throw it for me. From there I understand why there is no rubbish in their night market. Not only this stall, some of the stalls owner will point you the dustbin when they see you holding any rubbish on hand. 除了爱国精神,清迈也是非常干净的地方,夜市及路上也保持得很清洁。还记得当时我手上拿着刚吃完食物的包装袋,然后正选购炸猪皮,那小贩指着我手中的垃圾,想要帮我扔,当时的我还真的不好意思,但她还是一直指着那垃圾,所以我就将垃圾给了小贩,再购买炸猪皮。路上也可见不少垃圾桶,人们也不会将垃圾随意扔,还有几次是当小贩看见手上拿着垃圾,就指向垃圾桶,告诉我们可把垃圾扔那。难怪清迈能那么清洁,我相信这也是人民合作精神所造就出来的。 Delicious thai food Cuttle fish Cuttle fish Various kind of pure fruit juice (10~30baht per bottle) Temple near to Saturday market Temple near to Saturday market We returned to hotel after get enough of foods. These conclude our third day in Chiang Mai. 没多久,天也开始黑了。由于当时Camus的脚肿,走起路来也觉得痛,所以,我们逛逛一会儿,再打包些食物就回酒店去了。

 

Almond Nibs Biscuit Recipe

If you like almond and crispy type of biscuit, you will like this recipe. This is a very easy recipe with very simple ingredients. Do this especially when you have left over egg white as this recipe calls only for egg white without egg yolk. I will share the recipe with one egg white, just multiply the recipe with number of egg white if you want to do more.
Kaya Jam Recipe Using Breadmaker PDF Print E-mail
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Friday, 24 July 2015 10:16
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IMG_20150723_150551This is the third recipe that I shared on how to make kaya jam. First with traditional mother's method, second was fast method, and this is the easiest among all, using bread maker.
If you think fast and lazy method won't turn out delicious kaya, then I can tell you, this recipe able to produce quite nice kaya jam.
Recipe I get from here.

Ingredients:
1 cup Coconut milk
1 cup Eggs(about 3-4 eggs)
1 cup sugar
Few pieces of pandan leaves

Method:
1. Pour all ingredients into breadmaker.
(I like this recipe as it calls for 1 cup of each ingredient, so I can use the coconut milk box to measure sugar and eggs, just follow the proportion)

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2. Select "Jam" function from breakmaker.
3. Start jam making by press on "Start" button.
4. Stir in between to ensure jam is well mixed (If needed).
5. When done, remove kaya from breadmaker after it is slightly cool. Blend if you prefer soft and smooth texture.

When taste, it is more towards "egg" taste, hence Camus added caramel to the kaya, and now it is almost similar to mom's version.

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Give this recipe a try, the outcome of this kaya will surprise you!

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Thanks to thelazychef for this wonderful recipe, you can find more tips from here.

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Butter Cake Recipe (Egg Separation Method) PDF Print E-mail
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Monday, 21 July 2014 11:37
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ButterCake_2Butter cake is one of my family favourite cake, I used to bake it years ago with "Buttercup" or "Farmcow" butter. This few years, I found it hard to bake nice butter cake with this types of butter. I am not sure what's wrong with it, it was either my baking skill get worse? or the weather that makes the buttle melt easily? or the butter itself? I bought a 500g better quality butter to keep in fridge and plan to bake for butter cake. This time I get "SCS" butter.

When I read through some bloggers' blog, I found one recipe that is famous among many bloggers, and this method using egg separation method. I decided to give it a try.

With no regret, I am very happy with the result, I like this type of cake which gives a very fluffy texture and rich in buttery flavour. Thanks to wendyinkk for sharing Mrs NgSK's recipe. I really love it so much!!!

Ingredients:
230g salted butter, softened
150g caster sugar
4 egg yolks (grade B egg)
200g self raising flour, sifted (I used 200g cake flour+3.5tsp baking powder)
60ml fresh milk

4 egg whites (grade B egg)
50g caster sugar

Method:
1. Preheat oven to 170°C. Line bottom and sides of 8 inch cake pan with parchment paper.
2. Cream butter and sugar till pale and fluffy, scrape side and bottom of mixing bowl as necessary. Add egg yolk 1 at a time. Beat well after each addition.

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3. Put half the sifted flour and mix on low speed until combined. Add milk in two additions and mix until well combined. Add in balance of flour.

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4. In a separate mixing bowl, whisk egg whites till soft peak. Gradually add in 50 g sugar, beat until egg whites form stiff peaks.
5. Put half the egg whites in butter mixture and mix on low speed, pour in balance of egg whites and fold with spatula.
6. Pour batter into baking pan and level.
7. Bang baking pan on table top to remove big air bubbles.
8. Bake at pre-heated oven for 45 minutes or until skewer inserted and come out clean.

My cake has little crack on top when bake in oven for about 40 minutes, I don't really care about this as most importantly it was very delicious, look at the photo to see the cake's texture, lovely!

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Left: before baked, right: after baked

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Indonesia Layer Cake with Cranberries Recipe PDF Print E-mail
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Wednesday, 16 July 2014 14:40
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CranLC_1When I looked back my post on Hawflakes Layer Cake, I just realised that it has been more than one year since I last baked my Indonesia layer cake. I bought a can of butter for baking layer cake and kept until it was expired. I quickly grab it to bake for my next Indonesia Layer Cake with Cranberry.

This time, I follow exactly the recipe in my blog too, with slight modification, I change the filling to cranberries. For my hawflakes and prune layer cake, I managed to bake a total of 8 layers cake but for this one, I get only 7 layers. It was still very delicious and as good as last two cakes! I spent less than 3 hours for this cake. You can substitude cranberries with raisins too if you like as the taste of cranberries in this cake taste very similar to raisins.

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Recipe here: (more picture can refer here)

Ingredients:
340g tinned butter
180g icing sugar (sifted)
1tbsp sweet condensed milk

12 egg yolk
1/2tsp vanilla essense
1tbsp brandy (optional)

100g plain flour (sifted together with mixed spice)
1.5tsp mixed spice

4 egg white

Some cranberry and red colouring

Method:

1. Cream butter and icing sugar with mixer (using k-beater) at medium speed until fluffy. Add in sweet condensed milk and continue cream until well combined.
2. In separate bowl, beat egg yolks, brandy and vanilla essense with handwhisk until pale.
3. Continue mixer at medium speed (step 1), slowly pour egg yolks into butter mixture and cream until well combined.
4. Switch mixer to low speed, add in sifted flour and mixed spice, beat until well combined.
5. In separate big bowl, beat egg white until very hard.
6. Scoop 3~5 tbsp of mixture (4) into beaten egg white, stir with spoon until combined.
7. Add (6) into remaining (4) mixture and mix at low speed until well combined.

To bake:
1. Preheat oven at 200C (TOP & BOTTOM fire).
2. Line square cake tin bottom layer with baking paper. Oil the paper to hold it well with cake tin.
3. Pour one cup of mixture into cake tin, make the layer even with spatula.
4. Bake at oven until top layer is brown. (about 6~8 minutes depend on oven)
5. When done for first layer, take out from oven, switch oven to TOP fire only. Poke cake's bubble with toothpick (if any).
6. Pour another cup of mixture to make second layer.
7. Repeat step (3) ~ (4) until second last layer, switch oven to TOP & BOTTOM fire, 180C.
8. Continue to bake last layer until brown.
9. Remove cake from oven and cool it at wire rack.

*Note1: Arrange cranberries at 3rd & 6th layer. Press lightly with toothpick after pour 3rd and 6th layer mixture.

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*Note2: Take out 2 cups of mixture and add a few drops of red colouring, mix well. Pour 1 cup of red mixture on 2nd and 6th layer of cake.

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Low Sugar Coffee Chiffon Cake Recipe PDF Print E-mail
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Friday, 22 November 2013 14:48
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CoffeeSpongeThis cake is specially dedicated to an OLD baby boy that was born on 67 years ago, exactly 33 years earlier than my OLD baby Camus. Now, the OLDer baby has diabetes and cannot consume much sugar. Everytime I bake a cake, he will complain that my cake is tooooooooo sweet. To cater for his needs, I change my chiffon cake recipe to low sugar version, I choose coffee flavour because... besides my mummy, the one that he cannot let go and cannot survive without is COFFEE...and yes, the "he" I mentioned here is my lovely daddy!

It has been long time I want to come out with low sugar version cake, pastry, and etc, and being lazy is my natural instinct. Dad's birthday is a good reason for me to start my low sugar recipe.

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Ingredients
5 egg yolks (about 85g)
10g sugar
75g hot water + 10g instant coffee (mix well)
1tbsp coffee paste
70g corn oil
120g cake flour

5 egg whites (about 200g)
45g sugar
1/2tsp cream of tartar

Method (step by step picture here)
1. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.
2. Add in corn oil, mix well.
3. Add in coffee water and coffee paste, mix well.
4. Sift in flour, stir until well combined. You will get a thick mixture now.
5. Whisk egg white with electrical hand mixer at low speed until big bubbles form, add in cream of tartar.
6. Continue whisk from medium to high speed until small bubbles form (egg white is foamy and white in color now).
7. Slowly add in sugar in few badges, continue whisk at high speed until soft peak formed.
8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined. You will get a light mixture.
9. Change hand whisk to rubber spatula, fold in 1/2 of the remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).
10. Add all remaining meringue and fold GENTLY with spatula again until well combined (your mixture should be very light and volume now).
11. Pour batter into chiffon pan. Using satay stick / chopstick, run around baking pan side and then draw curly pattern all the way in the middle and bang pan on counter top to remove big bubbles. Level the surface and bake in preheated oven at 160C with fan forced for 45 minutes or until cooked.
12. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool.
13. To remove chiffon cake from pan, carefully run the pan outer, inner and bottom side with thin spatula or knife. Invert pan to remove cake on big serving plate.

At first I was afraid the cake will shrink after reduce half of the sugar quantity, but I am very happy to see the cake turn out very nice. For taste wise, my dad able to accept this sweetness level by finished 1~2 pieces of the cake. Even though the level of sweetness has reduce, but the coffee fragrance did brought me a "Yes, delicious!" comment from all the other family members.

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I am very happy to say that I had successfully make a low sugar birthday cake for dad this year, wish him happy birthday, healty and properous day ahead!

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Temptation Chocolate Banana Cake Recipe PDF Print E-mail
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Friday, 22 November 2013 14:31
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ChocBananaI am back again to bake a birthday cake, a fresh cream birthday cake. This time I make chocolate banana cake for Camus's birthday. To me, I am lazy to make this type of cake as I will need to spend 3 hours and above (can up to 5~6 hours) to make a whole cake, from weighting ingredients to decorate the cake. Also, I will accumulate the left over ingredients like fresh cream, sponge cake mix and some others for months, or years...until they are expired...then throw them away. I really feel wasted to throw away those ingredients, and many times I also very lazy to make a move to stand in kitchen for whole afternoon on my weekend to make this type of cake. Of course, some time I "got form got ohm", I will do it happily just like this time, another chocolate banana cake was born in my kitchen, for an OLD baby that was born on 34 years ago.

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Let me share the recipe of this chocolate banana cake with photos I have taken.

Recipe
Ingredients
Chocolate Sponge Cake
260g sponge cake mix
260g eggs
70g hot water
1tbsp chocolate powder
80g melted butter

Chocolate Ganache
100g chocolate (cut to small pieces)
50g fresh milk

Filling
400g whipped fresh cream
150g chocolate ganache (you may add all or leave some for decoration)
3tbsp coffee kahlua (optional)
8~10pcs banana (I used pisang "awak" as we like the "compact and smooth" texture of this banana)

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Method
For chocolate sponge cake:
1. Mix chocolate powder and hot water.
2. Use mixer, beat sponge cake mix and eggs in high speed for 6 minutes.
3. Switch to medium speed and slowly pour in chocolate liquid from step 1 to sponge egg mixture and beat for another 2 minutes.
4. Lastly, combine melted butter with sponge mixture.
Hint: To prevent sponge mixture separated from melted butter, take a portion of mixture combine with melted butter first, then just combine with the rest of mixture.
5. Pour chocolate sponge mixture into baking pan, bake at preheated oven (160C) for 40 minutes or until cooked.
6. When the cake is cool, slice to 3 pieces in horizontal.

For chocolate Ganache:
1. Put chocolate and milk in a pot/bowl, double boil until chocolate is melted.

For filling:
1. Mix whipped cream and chocolate ganache until combine = chocolate cream.
2. Remove banana skin, slice half into horizontal.

To assemble cake:
1. Place a slice of chocolate sponge cake on cake board.
2. Evenly pour a table spoon of coffee kahlua on sponge cake.
3. Spread a thin layer of chocolate cream with spatula on top of sponge cake.
4. Arrange banana on top of chocolate cream.
5. Spread another thin layer of chocolate cream to sandwich the banana.
6. Sandwich cream and banana with second slice of chocolate cake.
7. Repeat step 2~6 for second layer.
8. For last layer, pour a table spoon of coffee kahlua on sponge cake.
9. Decorate accordingly.

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Before ending this post, I would like to wish Camus "Happy Birthday" and "Happy
Everyday"!

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Pandan Chiffon Cake Recipe PDF Print E-mail
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Sunday, 13 October 2013 21:29
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PandanChif_8This is a long keep recipe that I baked few months ago. Baked it together with other chiffon cakes during my chiffon cake study. I get this recipe from Kitchen Tigress, I found her blog from youtube while I was searching for video on how to make chiffon cake.

 

 

 

Recipe

100g pandan leaves, use only soft and moist young leaves

70g freshly squeezed coconut milk, undiluted

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180g egg whites
½tsp cream of tartar
50g sugar

60g egg yolks
50g sugar
60g corn oil
¼tsp salt
100g cake flour (sifted with baking powder)
1tsp baking powder

Method

1. Blend pandan leaves with coconut milk and 1 tbsp water. Strain pandan leave and get green liquid. Set aside green liquid, which should weigh 95 g.

2. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.

3. Add in corn oil, mix well.

4. Add in green pandan coconut liquid, mix well.

5. Sift in flour, baking powder and salt, stir until well combined.

6. Whisk egg white with electrical hand mixer until big bubbles form, add in cream of tartar.

7. Continue whisk from medium to high speed until small bubbles form (egg white is white in colour now) .

8. Slowly add in sugar, continue whisk at high speed until soft peak formed.

9. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined, you will get a light mixture.

10. Change hand whisk to spatula, fold in 1/2 of remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).

11. Add all remaining meringue and fold GENTLY with spatula again until well combined. I did in in this way: spatula cut mixture into center all the way to bottom bowl, scrap from bottom along bowl side toward you. Rotate bowl few degree and repeat this action until well combined. (your mixture should be very light and volumic now).

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12. Pour batter into 18cm chiffon cake pan, level the surface. Bang mixing bowl against worktop 2-3 times to remove air bubbles. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top. Bake in preheated oven at 160C at lowest rack with fan forced for 40-45 minutes.

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13. Remove cake pan and invert pan immediately, cool completely before remove cake from pan.

Result

The cake should be evenly green but I saw some white spot, it was due to unbalance mix during step 11, meringue not mix properly with egg yolk batter.

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Compare with other recipe which I used 5 eggs, this recipe used only 4 eggs. It is shorter compare with 5 eggs chiffon cake on right (picture below). I prefer 5 eggs recipe.

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Left: 4 eggs recipe; Right: 5 eggs recipe

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Baked Mooncake Recipe 公仔饼/猪仔饼 PDF Print E-mail
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Wednesday, 18 September 2013 12:09
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GZB_5My mother usually will buy home made mooncake (gong zai bing) from her friend every year. This year her friend does not make the mooncake to sell, so we make it ourself. It is not difficult to make this gong zai bing, we get ingredients and recipe from one of the ingredient shop in Penang. The sales person recommended us to use pure peanut oil as our cooking oil is not a pure peanut oil, they added a kind of essence to make cooking oil. I do not know how true it is, but from the price, they have so much difference in "real" peanut oil (RM11 for 500g) compare to our cooking oil. We also bought cake flour from her to make the mooncake but according to her, any medium protein flour will do. Recall back last year, I used low protein flour to make gong zai bing. Golden syrup is expensive too, RM11.50 for 1kg. 

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Ingredients:
500ml golden syrup
200ml peanut oil
15ml lye water
700g medium protein flour/cake flour

Method:
1. Mix golden syrup, peanut oil and lye water in big bowl until combine.
2. Sift in flour and mix until combine. Do not overmix to prevent mixture become hard.
3. Cover bowl and leave for 6 hours or overnight. (compare with my last year recipe, which need to leave for 2 hours only, the sales person said 6 hours will let the flour absorb oil/golden syrup fully and give the mooncake better taste)
4. Preheat oven at 180C for half an hour.
5. Divide dough to 40g each and roll it round, lightly press with palm to flatten it.
6. Bake in oven (fan-forced) for 12 mins or until cooked.

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The gong zai bing smell and taste really good after baked. It is best to keep and consume after 3 days, as when the biscuit just out from oven, the texture is not soft yet. I will keep this recipe for future use. The same recipe can be used to make traditional mooncake (wrap with filling) too.

To make piggy mooncake, follow here:

GZB_1

Before I end this post, MnYfoodtalk would like to wish everyone a very Happy Mooncake Festival!

GZB

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