Mereka membuat kebangan. Sekarang, sebab kita ada di masa hari ini, kita berguna untuk semua orang yang lain yang kita lihat di atas. Ketika kebangan, kita berguna di atas kebangan. Ketika di atas kebangan, kita berguna di atas kebangan. Ketika di atas, saya mencari Tom Heng. Ketika di atas, saya juga mencari antis. Antir Rebecca dan Antik Constance. Tewing man המקini di China, Cantonaut Deng uma puas kesmai lebih sihat itu. Elegant ataupun di hectares đã berad tinc, Swt organizer, mereleg jpas bola Xia Jul. Iím cruel Forever, terjadi ber truef, aromatic sekarang pada s storytel tanper kedai, tapi kebi scanis sekali lagi ax.دا satu ini yang penting aja biasanya dia adalah kemudian yang tiga. Maun 2, Whatever you see on the shelf right now, over 90% of it is handling. We have actually tried using machine because actually egg tart is very very laborious, but in the end, we still move on to handmade it's because it needs the human to feel it. Machine may be different. It actually gives a different feel, a bit more like biscuit base. Instead of the soft, plaky texture. Our egg tart shell is made of mainly two types of dough. The oil-based dough and the water-based dough. From there, we place it on the mold to mold the shape. We chill it, stabilise it overnight. The next day, we just add in the egg wash and we bake it. The difference between egg tart from other brand regardless and ours. Well, our egg tart is dairy-free, no milk, no cream, no cheese. So when you bite on it, it's purely just a rumour of the egg. And also without the dairy, it actually makes the egg tart more wobbly. I spent a whole one and a half decade giving tuition. And towards the end of this 15 years, then I thought to myself, for all this years, my aunties, they have always wanted people from my generation to be interested in the skill, to learn the skill and not just manage the business. In order to manage the business, well, you have to actually know the skills well through the back of your hand. It wasn't easy convincing, both of my bosses, that the brand meets a makeover. So it took me about four to five years of work. Then finally, they kind of see it and then I asked them, so boss, how? Chen, do you want a renovation, right? Can we engage real professional people to really do a proper makeover? And then when they gave the green light to go, I was like, yes, the day finally came. Both of my aunties, they have been working as good partners for the past four to five decades. Without them, I don't think we have to hang today.