The way the bun works

Many people often make small buns with soft skin, causing the buns to taste unsatisfied, which is mainly due to the lack of gas from yeasts and the use by some experienced small pack makers of added powdered powdered with yeasts. Aluminum-free powder for buns is used exclusively for bread distribution, and the production of a small lasagna with a small lasagna can be a good way to make up for the failure of yeasts, which can easily be ejected with a soft and white skin. Also, the method of use is simple, with only the powdering of the buns mixed with flour, followed by yeast, water and flour。