steamed buns
VicentaLakin
"holding leaves" is a hunan snack, which is famous for its very similar shape to that of the leaf. the "fruit cakes" are very soft and sweet and fit well with meatloaf food. breads and meat go with each other, and they're complementary and better! although the shape is very different, it's really simple, like our usual steam buns, but it's just a little bit of a trick in shape. if you're a steamer, you're gonna make this cake, too. this time you're making this cake, you're gonna have to add it to your home's "frozen pumpkin powder." pumpkin tastes and colours of finished products are not heavy, it's light, and there is nothing to omit. the following amounts can be made of about nine 50 g cakes。
VicentaLakin
Let's talk about pasta. Every time I go home with too much flour, I don't know what to do. So in a few days, our family will think of bread cookies that are based on all sorts of groceries and even cakes! This time, I bought the black rice noodles, I steamed them, I made the rolls, I made the bread, and I made a twilight cake and a couple of cupcakes, and I made the bottom of a moose cake, and I did it. You can still make cake with starch and protein. I've got a little bit left. I've been trying to make something new. I can't remember. I think we can make a raisin, black rice
VicentaLakin
As a northerner, there's an incredible love for pasta, but it's strange that I can only eat pasta, like buns and burritos, or die, like pasta, and it's not digestive. So the saddest thing is that when everyone snorts on the noodles, I'm forced to eat them slowly, like chewing gum, with a few chopsticks that's very elegant, and then eat them slowly, and see if it's okay. So, it's not like having a birthday or having to eat pasta in New Year's, it's like eating buns. That's why you made an ass shape this time
VicentaLakin
It's really blooming. I've been drinking and cooking once before, and I haven't had a flower. At that time, it might have been very slow and slow to start, and this time, a wine brew and flour at 2:3 was seen and tried. However, this ratio is relatively soft, and some flour has since been added, at least by hand. It's too much time to ferment. Direct fermentation, without rush, gives it sufficient time to grow slowly. He's so slow, he's finally up. Seeing from time to time, predicting how long it's good enough. I've finally lost my patience. I can't believe it's actually blooming。
