Zephyr evaporation

It's like there's not much difference between a powdered version of the hairloaf and a flamingo, except for steaming. Their faces can be shared, but in order to distinguish them not only from each other in steaming, stubbornly refusing to use oil in paste. 'Cause, you know, it's like, you know, you can't eat oil in a puddle-free mercuric noodle spot. I'm tired of using a cuisine machine, and I'm worried about the brownity of walnuts in the mix. Manually, it is not possible to achieve the delicate effects of the cuisine, and many small walnut particles are kept. It's almost identical. Steamed pasta is much lighter than baked cake. There are slightly deeper walnut particles embedded in the light black. Taste and clear, but it's good。