Plum-plum toast

How many eggs are left of ice cream and what do you want to do this time? Thinking about it all at once: There was a great protein toast recipe that had been stored before, and there was no protein practice. When the temperature was high that day, fearing that the hood of the bread machine would rub the face and lead to excessive temperature and rapid fermentation, the face would be covered with a cap; it was estimated that it had been open and the volume of liquid evaporated too quickly, and that it was too late to be found at the end of the procedure: the noodles were dryer and not wet enough, thereby affecting the fermentation effect and making toast height less than desirable. But it's heartening that the bread products are not too good, except at an undesired height, and that the bread is softly cuddled, softly razed, tissues are so delicate, the entrance is so soft, it's really delicious