Protein sugar

Maybe I'm not alone in sweet food, so there's not much sweetness in the recipe, but the protein sugar is not just his beauty, it's more about improvisation, the lightness of the mouth, the sound of the bang, it melts slowly at the tip of the tongue, the sweetness of the sweetness of the sweetness, the voice of the sweetness of the mouth, and the happiness of the mood. I've only done this twice, and it's been a few years, and then I look back at what I did when I started baking. Before doing so, I read a lot of people's posts, especially those below, some of them behind them, some of them failing, and don't lose sight of them, often all of them with knowledge, so that you don't walk many wrong ways. Many people say that the protein sugar is too sweet, and that the amount of sugar in it is reduced to the point that it tends to fade or is not obvious, so don't just drop the amount in the square, which is the end of previous human experience, and that the milk powder in the square is the milk powder of a baby, not the milk powder of an adult, or the milk powder of a baker, because it is the powder of a baker, so the protein is easy to melt, and finally the color of the protein, so you have to understand the temperature of your oven, the temperature of the oven is quite important, and some of the ovens are baked in an uneven fashion, so the warm ovens must have tin sheets on top。