My flour never steams steamed buns, I will teach you a new method, which is nutritious and delicious 

」我為僧鞥擁鞥啊「阿阿「「「「 昂昂昂」」」。 毆送醫！阿 」 你 從。。。亞」ˊ「阿」跑去

成功被你劝退帖子

你说了我心所想要说的， 确实是很麻烦。

估计她吃了很多年的油饼 所以

Here is what I have. You may want to adjust the amount of some of the ingredients used. I did my best estimating them: Garlic Chive Boxes 1. Mix 300 g (1¾ C) AP flower with 3 g (1/2 t) salt in a bowl. Level the top of the mixture. Score the top to divide the flour mix into two equal halves roughly. 2. Stir 100 g (¼ C + 3 T) very hot water into one half of the flour mixture. Stir/mix the half flour mixture with a fork. 3. Stir 100 g (¼ C + 3 T) cold water into the other half of the flour mixture. Stir/mix the half flour mixture with a fork. At this point the hot water and cold water doughs are mixed separately. 4. Combine the two dough masses together. Knead to form a dough ball. Transfer to a board and knead the dough into a smooth ball, then, into a long rope. Cut the rope into 10 equal dough pieces. 5. Grease the bottom of a plate. 6. Knead each dough piece into a small ball. Place the dough ball on the oiled plate, seam side down. Repeat for the rest of the dough pieces. Brush the dough balls with oil to lock in the moisture. Cover the plate with plastic wrap and let the dough balls rest for ½ hour. 7. Meanwhile make the filling. Finely dice ½ carrot. Beat two eggs, and cook eggs in an oiled skillet. Stir to break up a handful of rehydrated wood ears, Adding a small amount of sugar in the water can speed up the hydration. Grate a small section of ginger; chop a stalk of scallion. Set aside. 9. Finely cut a bundle of garlic chives crosswise. Toss 1 T oil into the garlic chive to prevent the garlic chives from getting watery. 10. Once the egg mixture is cooled off, add it, along with wood ear, scallions and ginger to the garlic chive. 11. Season the filling: Add 1 t salt, ½ t ground pepper, 1 T oyster sauce, and 1 T sesame seed oil. Mix and set aside. 12. Tilt the plate of the dough balls to drain the excess oil onto the kneading board. Flatten one small dough ball, and roll it out or stretch it into an 8” semi-translucent thin pancake. Roll the pancake onto the rolling pin, and transfer it to a floured plate. 13. Repeat with another dough ball. Transfer the pancake with a rolling pin onto the top of the pancake made earlier. 14. Repeat for the rest of the dough balls. At the end we will have a stack of 10 thin pancakes in the plate. 15. Oil a skillet over low heat (9 O’clock to 10 O’clock position). Put the pancake stack in the skillet, and cover the skillet. Cook the bottom of the stack for 30 sec. 16. Uncover the skillet. Turn the stack over to cook the bottom of the inverted stack. Peel off the cooked pancake on top. Fold the cooked pancake in half and place it onto a plate. Cover the skillet to cook the stack for 30 minutes. 17. Repeat the step above (#16), until all the pancakes are cooked, one by one, and removed from the stack. Turn off the heat. 18. Take one pancake and lay it flat on a plate. Spoon 3 T of the filling onto the center of the pancake. Fold in the sides inward along tic-tac-to lines, bottom flap up first, then two side flaps in, and the top flap over last. Place the filled pastry aside, flap side down. Repeat for the rest of the pancakes. 19. Grease a large skillet with 1 T oil. Place pastries in the skillet. Brush the top of the pastries with a little oil. Cook with cover on for one minute. Then, uncover the skillet and turn over the pastries. Cover the skillet and cook for another minute. Afterwards, removd the lid and continue to cook the pastries uncovered, turning frequently until both sides are lightly golden brown.

自己和面蒸馒头呀

她一定是一个文化程度不高的家庭妇女，在家呆着无聊消磨时间。把简单食物繁锁做，馒头和她做的四不像没有可比性。