Black sesame toast

The groceries, which are the nutritional focus of modern life, are often used to make soy or rice paste because of the roughness of the mouth and the fact that children are not particularly fond of them. When making bread, they are also often dragged into the dough, which not only adds to the smell of bread but also increases nutrition. After the previous “100 per cent of the Hokkaido plant”, it had to be remembered for the effects of prolonged Chinese fermentation. This reminds me of the “awaken face” that normally makes buns, which become particularly easy to stretch after enough time. So I'd like to try bread in the same way, rubbing material in the formula into smooth noodles other than eggs, milk powder and yeasts (not putting the egg fluid in because of the fear of deterioration), putting it in the freezer for the night, and then taking it out the next day with reference to Chinese bread, adding egg fluids and yeasts, and rubbing it completely with the latter oil. It turns out that the pasta is particularly easy to rub out and shorten the time of the pasta, but it's also very tight, and that the braids that I made up during my production are still very good after the fermentation and baking, with only one long, static, 250 grams of bread full of flour. The bread's tissue is very sweet, very soft, smelling, and a thick black sesame is coming in. It's a light black sesame color that makes people feel free from appetite。