high-value
VicentaLakin
Carrots are one of the vegetables children don't like because they don't like its taste. Today I made carrots out of carrot mud and noodles, but I didn't taste any carrots because there was a lot of powdered milk. I tried to use carrot juice and noodles, but it didn't work, the color turned yellow. So it's the closest color to recommend carrot mud and face. Don't add color to the color. It's always natural. The amount of carrot mud is only approximate, depending on the watering nature of the flour, not too much carrot mud at once, or you'll have to add a lot of flour in order to rub it in the dough. If you put too much flour in it, the yeast and the sugar amount are wrong, so the carrot mud is added in small amounts. Be careful with the make-up, it must be longer, not shorter, or it will turn into a white carrot. These are my lessons learned, and I hope you will succeed once。
VicentaLakin
The Chinese pasta is mainly evaporated, while the western pasta is primarily baked, and the steamed pasta is better suited to the national appetite, and the Chinese pasta is not less flowery than the western pasta, and a small bean bag can be shaped into mushrooms. The flour that is commonly used for Chinese pasta is Chinese flour, which happens to be out of barbed flour in the family, with a pack of low-banded flour removed, and the evaporated pasta is as soft and soft as that of the middle flour. Children love this stylish pasta, which is also soybean, ordinary soybean, which occasionally eats one, and soybean, like mushrooms, comes to the table and the two children eat。
