Yesterday, I made mung bean paste stuffing and wrapped a bun by myself, and then made a whimsical way of wrapping it as bread haha. Although the appearance is not very good, the stuffing you make yourself is full of stuffing, and every bite is delicious. The steamed buns are made with soy milk and sugar, and the ones made with low-gluten flour are softer. In the past, all-purpose flour was used, but there was not much difference. Then I learned the lesson of making steamed buns last time, and this time I kneaded the dough hard, and the surface was much smoother. I feel like I will be crazy about making pasta recently, so I will say goodbye to rice for the time being. Compared with red bean paste, I personally like the dim sum st0 with mung bean, and it has a fragrance. There are also many Korean bakeries selling pea-filled bread that is especially delicious. ,