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My breakfast usually consists of porridge, rice noodles and noodles. When eating porridge, I will make some steamed buns, steamed buns, etc. one night in advance and heat them up the next day. I made some milk buckwheat steamed buns today. They looked dusty, but I didn’t expect them to be delicious. This time, only oil and no sugar were added to the flour, but the steamed buns had a natural flour aroma and sweetness when chewed. Although there is buckwheat in it, the texture is not thick at all and is delicious.
