Chinese Hokkaido toast

Although the Chinese method was used many times, the Chinese method was the first time that the Chinese method had always felt more difficult, the Chinese method had been the direct method used, the Chinese method had been the first time, and the most important was the Chinese method of making bread, which had grown more slowly than the direct method, and the previous method of making bread, which, although it had been good, had become very hard the next day, of course, and the Chinese method of making bread, which was very soft the next day or even the third day. The classic sense of accomplishment is that the bread is really beautiful, made three times in a row, failed to take a good picture twice, first because it was ill-eating, and second because it was too soft to understand, and still treated like the old bread in a brutal manner, and then took the camera, just brought it over, found it lying down. Because their own kitchen scales could only be calibrated to grams, the formula was changed slightly, and the final product was slightly higher, slightly darker, but generally satisfactory。