1 recipe found
Making pocket cakes is not difficult, but the flour used today is unusual. It has the most fragrant flavor as soon as it comes out of the pot. This is highland barley and tartary buckwheat, a kind of coarse grain. It is not white in color, but has extremely high nutritional value. It is rich in dietary fiber and multivitamins. It can promote metabolism, lower blood sugar and blood lipids, promote intestinal peristalsis, and enhance immunity, so you should eat more.
