steamed buns
VicentaLakin
This recipe is given to mothers who have babies! It's also given to friends who love food! It's not easy for mothers who have babies to make them. Many babies don't like pasta, especially buns and noodles. Even now, most northern babies don't like pasta. Because of the influence of exotic foods, many children have lost interest in traditional foods that belong to our own homeland. Some of them are really not bad, even if you turn the pie into flowers to do it. Because I work with children, I know some of the characteristics of the child, which is that, in the case of good food, the things that are made have a visual impact, and the children have a sense of curiosity, inquiry, possession of beauty, which drives them to accept your food. If you also involve the baby in the production process, the baby will be happier, and you will take advantage of the penetration of the child's education. What do you think about making food? Let the baby realize that it is hard for every food to come, and that it is an expression of respect for the people who make it. See, what an educational opportunity for the family! In addition to educating children in this area, they can also develop habits of family work and creative interests. Family education comes from our daily lives and allows children to start with their chores. In addition, I will share with you in this recipe the simple technique of "three lights" and face, which many people who make pasta have difficulty in making, and when it's over, there will be flour mills all over the place, especially the pots and hands. Handbaskets can't do it, but if the noodles can't be smooth, they can also affect the fermentation and bad taste of the buns made. I've looked at a lot of pretty, cute pictures of them in online recipes, and they're really artistic, but it's easy to look at the face of them and see that they still lack basic knowledge of hair. It's supposed to be good and beautiful to eat unforgettable food. And with this recipe and face skills and bear skills, you'll find it's easy to make no matter what the form is. Furthermore, I hope that you will not do it blindly, but with every step and amount of superstition, my method and food use is just a reference. It's best that you're good at wrap-up and discovery skills, so that you can independently make your own specialties, and even create easier ways than I do. Finally, I wish you all the best in your subsequent buns! You're welcome to comment on and add suggestions to my menu points when you're looking at the recipe。
