Red bean sand bun

While bread is more time-consuming and more difficult to make than Chinese, for me, it is a vicious cycle: the more afraid it is to try, the less afraid it is to do, the less weak it is to do so so far. More than a year after the previous bun was made, it was not known how many breads had been made in the course of the year; although a few packs of ordinary flour had been bought at home, they had not been tried once. I can't waste it, thinking that it's fermenting in the noodles, and that there's just a pack of red bean sand in the fridge, and I've got the courage to challenge the buns again; it's so ugly and ugly, and it's so sad and sad to leave me, too, when I come out of the pot, but the buns are still the best. I ate one, the face: two at once, and I got a couple of them in a hurry. They all said, "What's ugly and don't do business, don't give people away, eat and make it good."