Old toast used to love light cream toast, but this toast needs all the proteins, the yolks we're talking about, so I fixed it up, and I replaced the main noodles with egg yolk, as great as radish, as soft as so soft, so close to the color, the yellow color after the yolk, and if you don't use all the yolk, it's white and soft as cotton. But the improved toast tastes as soft as the roses。