The world is colourful, and the colours are almost all found in the foods, and they are drawn into the noodles with the beautiful colours of nature, not only to make the table bright, but also to find endless pleasure in making it. With colour, the noodles have become more creative and even simple buns seem to be becoming pleasant hand jobs. Today, I used my natural fruit and vegetables to steam two big, colorful buns, but I said they were much more powerful than the traditional ones, because they didn't use too much paste rubbing, so they could just rub the dough, rub the face, and make the colored ones easily. Colours can be matched and layers, sizes, etc. can be adjusted, and raisins can be replaced with other raisins, such as cranberry, bean beans, etc., to enrich the taste. If there is a small mold in the hand, a small piece of pasta, a few small flowers and leaves on the face of a bun, it will be done with a embroidery style of “small freshness”. They look good, they eat sweet, they don't like them. Especially when a family has kids and has an extra preference for color, and if it's done with a child, it's not only a good parent-child game, but also a strong sense of participation and taste. My baby's in high school, and I can't stop looking at these big flowers and saying I'm too good to play
The North has a lot of food. Speaking of buns, if you can make white noodles, you can do it quickly. Ask me why I should do it. It's nice. It's kind of patient about plastic. Like, how to color the noodles? How do you prevent the watering of the noodles when it's made? What about the early fermentation of the noodles? In any case, a good-looking bun, with mom's love for her family, why take so long? What Chan did today is "The Embroidery Crunch" , and the flour in the bouquet is better made from a thicker medium or a high-heavy powder, because it is made by the need to roll up the pasta into a longer thin sheet, so it's more operational, and it's very steamy and swelling. With regard to the production of Chinese dots, I personally prefer to use the Australian cortex, which is the flour that won the World Quality Congress award, 100 per cent of Australia's imported wheat, which is white, and is well placed between high powder and Chinese powder, so it is one of our regular provisions for flour。
The buns are traditional Chinese pasta, and only flour, water, and yeasts are evaporated. It's very simple. A lot of people like to buy them for breakfast, and soft buns with a glass of milk or soybean. I'd like to make a bunch of all kinds of make-up buns to attract kids so they eat better. I've written earlier about the modeling of carrots, carrots, mushrooms, etc., and today we continue to share the simulation of corn buns. This is a very, very serious corn bar, which many people think to be real at first sight。
The northerners love pasta, and the buns are one of the main foods, and they have evolved from the buns to various forms and tastes. The rolls don't look like rice. The rice is hot and delicious, but it is difficult to swallow when it is cold or when there is no food; the cobblers are more “coarse”. There's a lot of croquettes and there's a lot of stuff to do, so there's a lot to eat, and there's a lot of tofu and fried eggs. Today's pasta is so full of layers and looks so beautiful that it can be called a stylist. Four fruit and vegetable flours have made four beautiful noodles, and I didn't use the traditional methods of curling skins, florins, twisting rolls. Instead, I cut two blades with scratching plates, pressed three times with chopsticks, and became a nice and unusual heart-shaped wand. Yeah, that's it. A chopstick is under three pressures, with more bouquets, soft and sweet, a piece of hand torn, and a child who picks and eats it. It's so exciting! I also made a video about production, and friends who have time to find it on my home page。
