Castile's super soft toast

That's so rich. Full hands, full house. In fact, there is little interest in this fragrance. Just such soft toast, can't fail. Why are there little bubbles on the face of toast twice? Are they all the result of slow fermentation at natural temperatures? All right, next time we're gonna get warm, don't freeze them. It's hand-to-hand, and it's also used to help with cold. I felt cold and sweaty the other day. A slamming stroke, with only a warm air rising in the back, with a slight sweating of the nostrils, and a great deal of air. Unfortunately, the face of the pasta was scribbled out of the mouth with a bad heart. At the end of the fermentation, that roll opened its mouth. However, the noodles are still growing well. Without a light skin and a slightly larger fire, it does not affect the taste or taste. Really soft。