The pastries Lin Miao made are still the subject of private discussions among them, but no one dares to ask Lin Miao to make them a second time.
Even the four types of pastries he taught them to make before, when made according to Lin Miao's method, came out tasting just a bit off.
The fact is, different people making the same thing can taste different indeed.
The key lies in the recipe and the temperature, and one very important ingredient Lin Miao uses is "white sugar."
This stuff is very expensive here; it's bought and sold, but very few people can afford to eat it.
Ordinary pastry shops use colored sugar; only some expensive pastries use white sugar, but those are not something regular people can afford.
"After the New Year, I plan to open a pastry shop. Who among you will be the shopkeeper?" Lin Miao suddenly spoke, looking at everyone eating at the table.
