steamed buns
VicentaLakin
The North has a lot of food. Speaking of buns, if you can make white noodles, you can do it quickly. Ask me why I should do it. It's nice. It's kind of patient about plastic. Like, how to color the noodles? How do you prevent the watering of the noodles when it's made? What about the early fermentation of the noodles? In any case, a good-looking bun, with mom's love for her family, why take so long? What Chan did today is "The Embroidery Crunch" , and the flour in the bouquet is better made from a thicker medium or a high-heavy powder, because it is made by the need to roll up the pasta into a longer thin sheet, so it's more operational, and it's very steamy and swelling. With regard to the production of Chinese dots, I personally prefer to use the Australian cortex, which is the flour that won the World Quality Congress award, 100 per cent of Australia's imported wheat, which is white, and is well placed between high powder and Chinese powder, so it is one of our regular provisions for flour。
VicentaLakin
The buns are traditional Chinese pasta, and only flour, water, and yeasts are evaporated. It's very simple. A lot of people like to buy them for breakfast, and soft buns with a glass of milk or soybean. I'd like to make a bunch of all kinds of make-up buns to attract kids so they eat better. I've written earlier about the modeling of carrots, carrots, mushrooms, etc., and today we continue to share the simulation of corn buns. This is a very, very serious corn bar, which many people think to be real at first sight。
