Chinese milked toast

It's been better to make toast recently than outside, where it's more subtle, soft and hard and sweet. In fact, there are a number of reasons that have largely contributed to my baking: first, bread is the main focus of the baking, and toast is the most demanding part of the bread; and also, toast tastes are not taken away by other ingredients, so a little bit of it can be found immediately; and, again, it's the same thing that goes with toast that I never get tired of, I don't worry about making a lot of it and then I get tired of it. So, my toast road is officially starting – it's got three days to write, a little bit sweet, after all, and it's really sweet, and it's made out of liberals, with child shoes that say the noodles are sticky, but – there's nothing at all, the bread machine rubs its face for 25 minutes and then falls 400, totally un sticky, and it works well; it's very nice, and it's soft, and it doesn't get hard in a bag three days later. So... strongly recommended