We are learning places that include fast-frozen technology, the making of buns, and the use of a three-pronged package. However, fast-frozen technology is more difficult when friends came to france in the 1990s to study west point production, knowing that most of french bread was produced with pasta-freeze technology (by the way, the pasta-freeze technology consists of both ingredients and process, and both fast-frozen bread and fast-frozen buns are specific applications of pasta-freeze technology). We then opened a bungalow, got up at more than 2:00 a. M. Each day, started a day's work, and it was hard to recruit staff for this working time, and it was hard to keep it going, and it was hard to keep it up, when it came to freezing technology. If only we had fast-frozen technology, making buns in freezers every afternoon or at night and steaming them the next morning would be less difficult. After thousands of continuous experiments over the last 20 years, especially in recent years, with the participation of graduates of relevant and food professions, there are now more satisfactory ingredients and processes for frozen buns. After new year's day (2013), the ingredients and processes were largely satisfactory, but we felt that it would take some time to find more problems, with the participation of the users. So we published some information in the same city, 58, and, with the use of some users, we did not find any more problems, so we are just starting to build a website and hope to expand it more widely。