The buns are one of the main foodstuffs of the northerners, especially the softer taste, because they are not too hard for me because they have lived with their parents since they were young and witnessed. I don't really use old-faced fat, but dry yeasts make me sneak. A bowl of flour plus about 1-3% of its weight by dry yeast, which adjusts the water temperature according to the season, and after a few hours, the condensed casseroles are ready. The buns, rolls and waffles are made, whatever they want. The buns do not have to have a flat pan, and a good non-cracket can still make a nice one. It's big enough, it's green, it's healthy, it's thick, it's thick, it's heavy, it's hard, it's hard. With whatever it takes to adjust you to season and taste. Let's get straight to the point. We've got a plan. We'll eat whenever we want
