Quite a bit of embroidery

The North has a lot of food. Speaking of buns, if you can make white noodles, you can do it quickly. Ask me why I should do it. It's nice. It's kind of patient about plastic. Like, how to color the noodles? How do you prevent the watering of the noodles when it's made? What about the early fermentation of the noodles? In any case, a good-looking bun, with mom's love for her family, why take so long? What Chan did today is "The Embroidery Crunch" , and the flour in the bouquet is better made from a thicker medium or a high-heavy powder, because it is made by the need to roll up the pasta into a longer thin sheet, so it's more operational, and it's very steamy and swelling. With regard to the production of Chinese dots, I personally prefer to use the Australian cortex, which is the flour that won the World Quality Congress award, 100 per cent of Australia's imported wheat, which is white, and is well placed between high powder and Chinese powder, so it is one of our regular provisions for flour。