The whole of Mexican bread presents a tempting form of ginger and yellow velvet, a condensed smelt of cocoon on the top, a warm, warm tissue that tastes softly, with a slightly salty taste of milk, sweet and salty, and a symmetrical mix, which makes the whole bread tastes good, soft and delicious, both as breakfast and as a day-to-day dessert. The key to making this bread is the fact that it is not complicated, with the usual simple western material, which is more fragrance after the milk of milk powder and butter, which is also fertilized, with a soft and corrugated layer of milk. Let's see how it works. It's a nice little surprise for family, for lovers and friends。
