steamed buns
VicentaLakin
The so-called “fashion” is to rub some of the dried noodles in the covered flour while rubbing it in, absorbing some of the water from the flour, so that the evaporated bun eats the bars. In the northern pasta, the "sweet buns" are unique, and they are beautiful when they steam out of the cage, they are colorful and white, they are bright, they are chewy behind the entrance and they are sweet. The buns are also more durable than the usual ones and are kept for longer periods of time, owing to lower water content. Traditionally, flour is made of pasta, which is used as a noodle and is then fermented. It also requires the transfer of suitable alkaline water, which is repeated face-to-face production by adding a percentage of dry flour. This time, a little improvement was made, a fermentation was used, and the preferred friends could try。
