Lemon chestnut toast

Some lemon sugar was made the other day, and a few times it was made of cake and bread, which is good; today it's used again to make toast with lemon sugar, with a chestnut in it, and it's been on the market for some time, and I've made a patch of toast in addition to red meat. It's really good to make toast with a bakery, and then you can make your own face, or you can give it to the bakery. When the toast is done, it is best to wait until it's completely cool, and I usually start at noon and cut the slices the next morning after the evening; it doesn't affect the look of the toast, and it's convenient to have a baker at home to make all kinds of bread and toast. Many people say that the masonry made by the baker will be thick, not if the time of the bake is controlled; it can also be covered with tin paper outside the bread can before it starts to bake in the baker, but I usually bake directly in the baker, with a good color and taste, which is a personal preference。