steamed buns

We've got soy-sweet

We've got soy-sweet

VicentaLakin

During the fall and winter festival, more coarse food is good for health; soybean soybean is good for the four seasons of the year, as it is available, because of the abundance of high-quality plant proteins and amino acids that meet the needs of the human body and the abundance of nutrients such as isophyllone, egg resin and soya protein. Our breakfasts are often made of five grains of soybean soybean, not only with soybeans, but also with a lot of food such as red beans, black beans, peanuts, red dates and beryllium to enrich the taste of soybean soybean soybean; if I don't have enough water, I'll make the remaining soybean and noodles, which is neither wasted nor better nourished. It's a small bun with a spare soybean oars and noodles, with a steamed bun full of puffs, sweet and chewy, healthy and delicious
Ginger and yellow rolls

Ginger and yellow rolls

VicentaLakin

Recently, a new ginger and yellow wreath was learned, which was not kept in mind for the first time. It was made on the basis of the usual pasta, but it was made with the unanimous approval of the family. For the second time, the formula was carefully studied and well remembered, and it was finally made of a ginger and yellow roll identical to that of the chef. For the first time, she thought she'd be as spicy as ginger. It's as warm as the sun. When the buns are cut, there's an irregular ginger butter sofa in the white noodle, as if it were a beautiful cloud。
The wrinkled knife cut the buns

The wrinkled knife cut the buns

VicentaLakin

I've enjoyed the pasta these pasta days, especially the "clean-up" buns. It's too much to use! And while it's hot, I'll have a couple more wrinkles today, and I'll make a little bit of it, and it'll turn into a little new. The finished map looks light orange, actually using purple beet root powder. Because it's pure fruit and vegetable powder, it's not stable, it changes colours after high temperatures, but it's more reassuring! It's spontaneous powder, but the fragrance, the noise, the sweeter it gets; it saves a lot of time after a single fermentation, which completely reverses my previous bad perception of spontaneous powder. In the increasingly busy life, spontaneous powder is a perfect substitute for the steaming of various buns, rolls and buns of its own ingredients。
Bronze snails, double-coloured knife to cut the buns

Bronze snails, double-coloured knife to cut the buns

VicentaLakin

Today's double-coloured cleavages are more expensive than their own. The pasta, after a long period of pressure pressure, is smooth and sweet; it is fermented only once, thus saving much more time than the traditional secondary fermentation. I used to reject spontaneous powder, but I liked it today. The ordinary buns were too unchallenged, so I put on a light green dress — a wheat-slept green coat. It's beautiful after all this natural plant color