steamed buns

Colour rolls

Colour rolls

VicentaLakin

The northerners love pasta, and the buns are one of the main foods, and they have evolved from the buns to various forms and tastes. The rolls don't look like rice. The rice is hot and delicious, but it is difficult to swallow when it is cold or when there is no food; the cobblers are more “coarse”. There's a lot of croquettes and there's a lot of stuff to do, so there's a lot to eat, and there's a lot of tofu and fried eggs. Today's pasta is so full of layers and looks so beautiful that it can be called a stylist. Four fruit and vegetable flours have made four beautiful noodles, and I didn't use the traditional methods of curling skins, florins, twisting rolls. Instead, I cut two blades with scratching plates, pressed three times with chopsticks, and became a nice and unusual heart-shaped wand. Yeah, that's it. A chopstick is under three pressures, with more bouquets, soft and sweet, a piece of hand torn, and a child who picks and eats it. It's so exciting! I also made a video about production, and friends who have time to find it on my home page。
Pork onions

Pork onions

VicentaLakin

Lazy Dragon is a pasta staple that we northerners often eat, and it's nice, full, soft, easy to make, cheaper than buns, better than buns, so my family can eat two or three meals for 10 and a half days. It's good to eat hot or cold or to fry the rest of the lazy dragons in the pan. Lazy dragons are good, but they do not require too much technical content, and the meat is small enough for their own taste. To soften the skin, the hair is the only key point. The traditional hair is more fat, but today more young people are less fattening than dry yeasts. It's a little trick when you use a dry yeast, which is a little bit of sugar, a little bit of nutrient for the yeast, so that the dough can grow fast and good, and the finished product can be smooth and soft. This method applies not only to today ' s lazid lasagna, but also to the Chinese dots like buns, rolls and buns. Even if you were White, you'd do it proportionally
Black sesame cleavage

Black sesame cleavage

VicentaLakin

It's not hard, it's easy, it's easy to master the key technology, it's a simple job, it's a lot of the old families in the North, it's a lot of alkalin and fermenting, and it's hard for many people to know how much alkalin it is, it's bad for many people, it's bad for the fermentation, it's fat and white, it's obese, it's evaporated, and you're only one step away from success and you're taking steps to teach you how soft and powerful to steam. Today's buns are steamed with black sesame, and people like to make them black sesame paste, and they're fragrance, delicious, and can eat anything。