Memories are washed away by the long river of time, and many fragments will slowly pass away, but I believe that we all have some childhood memories and childhood "small luck" that have been kept in our hearts for a long time. Bread and I also met when I was a child: I sat at the table when I was young and watched my grandmother make Chinese buns and noodles. The white flour was turned into delicious food through her skillful hands. Under the influence of my ears, I have been exposed to and learning to make Chinese buns and noodles by myself since I was 6 years old. Until recent years, because of my preferences and interests, and for the health of myself and my family, I began to learn to make bread and constantly tried and improved various recipes and practices.
Thank you "Little Lucky Time" for providing a platform and opportunity for me to share my experience and care in baking with you. I am also grateful to encounter many students who trust me to support and learn from me. Among them, some of the questions and ideas of some students have inspired me some new thinking, so that I can achieve double learning and common progress.
This year’s Father’s Day, I chose to teach pineapple buns because my dad likes to eat pineapple oil. I hope to use my own mind to make healthy and preservative-free pineapple buns for him, so that he can eat more peace of mind and healthier without losing the deliciousness.
I hope that in the days to come I can continue to share my baking experience, insights, and fun in the past! Let everyone make all kinds of delicious bread at home.
Baking instructor PEARL LUI