Tokashi Xinjiang

It's like the old one, but less. It's all a part of milk that turns the yeast off, adds flour to the other materials, then falls apart, and finally joins the rest of the milk. It's gonna be a little more time-consuming, not to ferment as much as twice as much. Now that the fermentation time is shorter, it will be easier to scramble it slowly and slowly, to see if there is any difference between a one-time and a gradual formation. The spherical face brushes the eggs and sesame the nest, and it feels big enough and it's long enough to bake. How old is this? What's strange is that you've been brushing your eggs and sesame, and then you've been scratching your nest. There's nothing wrong with oil. There's no room for sesame. Despite all the doubt, it's pretty good, though it's too hot to be seen in a nest. Soft inside, a little sweet, full of sesame。