Whether it's Western desserts or Chinese desserts, all the production processes can be replicated.
The use of molds, the ratio of ingredients, the timing of each step, and the final slicing and plating, as long as you learn carefully, can all be done exactly the same.
But even so, there will still be subtle differences in the pastries made.
An outsider might not taste the difference, feeling that the texture and flavor are the same, at most having a slight doubt but unable to tell if it's their own illusion.
Of course, it's not an illusion.
Even if every step is identical, the final product still has slight variations.
It might be a hint of sweetness not fully mixed or a slight difference in moisture content, leading to a different sensation when the dessert is tasted.
The piece of pastry before us seems to have gathered all those little nuances together.
Delicate, fluffy, springy, and moist, you can't demand anything more from its texture.
