The pastry is a traditional snack made of rice powder mixed with rice powder, with no flour, no fermentation, water wetting of rice powder and sugar into granules, and then evaporation through the steam pan, a smooth drying of the surface and a soft internal bullet. It's kind of like Beijing-class green bean cake, it's dry, but it's good, it's fragrance, and it smells so good. Dry nuts, red dates, milk, honey, soy sand and soy sand can also be added to it in accordance with the preferences. It's common in the south because I'm a southerner's daughter-in-law, so I've learned a lot. Often, I make a muffin for myself and the kids as snacks. It's a snack, but it can be a staple or even a breakfast. More importantly, they dry their own rice bubbles and use a broken wall machine to sift them several times, but if they are in trouble, they use ready-made rice powder and rice powder. There's a nice name for the rice powder that's being sold -- the sticky rice powder. Although it's sticky, it's not sticky, it's fine rice powder that's grinded with ordinary rice. The ratio of muffins is not specially fixed, and the ratio of sticky rice powder to millet powder is 3:1, which can also be adjusted slightly. Rice powder mainly acts as softer, while rice powder acts as a bullet hole. A good muffin can be hot or cold. It's good to eat the whole piece of it or to cut it into thin pieces, and it's different. Scraped muffins taste like scribble cakes, which are not as tight as scrawny, but are the traditional tastes produced for a family by hand。
