steamed buns

The whole wheat bun

VicentaLakin

I've always wanted to make a piece of bread, a full-of-shell flour, work out, and eat it as a good-quality carbon water

Steaming peaches

VicentaLakin

Peach, birthday

White buns

VicentaLakin

More than a decade ago, the fermentation was done with the old noodles, and then with the alkaline ones, the amount of alkaline flour added determines the taste, colour and taste of the finished buns. I did it with the old face, but the hardest part is the alkaline addition, which I don't know well, so I don't have the quality of the finished buns. Then there was yeast powder, and I changed the way I made the buns, and the use of yeast powder stopped me from worrying about the yellow, sour, and the number of steamed buns increased, and slowly my pasta skills improved. I'm learning in my long-term operation, and I'm learning a few little tricks, little tricks, really helping me in making buns, and I hope that my experience will also inspire friends who like to make pasta。

Brick

VicentaLakin

I've been groping for white cases, and I've had a few experiments on vacations, and I've failed, and I've finally made a pot of white fats. It's a pleasure to note that the formula is ready for future use. I saw Eating today. In fact, food and people, everything is common. Kung Fu has no heart. Doing everything requires careful practice to be effective。

Dirty wreath

VicentaLakin

Pumpkin pelts of lasagna

VicentaLakin

This pumpkin cake, if it's bigger, if it's a few layers, it's a thousand. Because of the small size of the family, there's less production, there's less floors, but the taste is super good

Milky fragrance

VicentaLakin

The meat trap

VicentaLakin

It's written in great detail

Onion rolls

VicentaLakin

It's salty, onions, noodles, soft, delicious

Pumpkin dates

VicentaLakin

We'll have to eat the date blossoms in the New Year. It's nice and sweet with pumpkin mud, and it's simple, and it's nice and soft with a little technique。