# 亚米返校季 #White bear flour is better than the super-sold all-purpose flour in the United States, and it is very suitable for making Chinese pastries such as steamed buns. This time I made the custard buns. After steaming, they were white and plump, and the dough was soft and did not collapse. I also added some salted egg yolks to the inside, which is full of milky flavor and can be eaten several times in a row while it is still hot.
# 温暖小厨房 #
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# 亚米返校季 #白熊牌面粉比美超卖的中筋面粉好用，很适合做包子等中式面点。这次做了奶黄包，蒸好后白白胖胖，面皮暄软没有塌陷。内陷我还加了点咸蛋黄，奶香味十足，趁热可以一连吃好几个。
# 温暖小厨房 #
