配料：In the beginning of October, the five cakes are based on the traditional method of making macaroons in Macao more than 70 years ago. They select the finest almonds from various regions, add mung bean powder, sugar, mustard oil, etc., and use high quality wood horse charcoal daily fresh carbon to burn. The charcoal scented silk is infiltrated into the cake, so that each almond cake maintains a unique sweet and mellow taste.
Try a piece of entrance, full of almonds and crispy with the soft and loose mung bean powder, forming a unique and rich taste in the charcoal of the charcoal fire, surprises constantly!
Almond cakes are already the classic pastry in the family and the best choice for entertaining guests.
