Potato pickles, greasy buns
By VicentaLakin
The early potato buns around here are weird. They're all dried up for buns
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Potato pickles, greasy buns
1
I forgot to take a picture of the flour fermented fermented fermented fermentation in the warmer part of the face
2
I'm a little big for the pipedine, the cherries cut, put in dried fatter, pepper salt, oil for the meat, and tweaked, and I'm ready
3
Put it in the material, the middle thickness of the skin
4
Pack it up and ferment it in 20 minutes
5
Go to the pot, 180 degrees. I'll use an electromagnetic furnace for 15 minutes. Don't pick up the lid
6
It's hot
7
Up there, the face is pretty good, white, big hot buns! That's two people's volume