Recently, there has been a large stock of whole wheat powder, which has been added to the bread with an appropriate amount of whole wheat or rye, which is my personal favorite, both nutritionally and tastely, and which has been produced with a more fragrance of wheat than ordinary white bread, which has been very good for human health. This time, a lot of milk and a small amount of milk and whole milk powder was added to the bread, which tasted so good and soft, mixed with sour and sweet cranberry dry in the middle, making bread that was super elastic, full of mouths and fragrance, which I loved most of the bread。
As a northerner who has long lived in Wuhan, the taste has changed, and the only unalterable bellicose love that didn't steam in the first few years was in the kitchen, in the steamy shop, but it didn't like to eat. In our own words, it's too soft to chew. It's like a sponge, and it's so hard to swallow, to eat or learn to eat it, and then learn it, and all kinds of food will be made, and it'll become a chef in the eyes of the mother-in-law. At a certain age, people miss the smell of childhood food, when the white face is scarce, when the steamed white face is only evaporated in the new year or when the guests come, when the corn paste, the barley noodle, the sorghum is more high, and the mother mixes the white face with one of the coarse grains, the two-faced buns, the pastries, the pancakes. At that time, there was no idea how good the two buns were, and now it's clear how good it is for the body. It's a little ugly, but it's very nutritional, and it's not fat. It doesn't cause obesity because it contains a plant protein that doesn't turn into fat and doesn't make it fat
