Milk ol' toast

It's hard to eat toast in a hot day, not because the heat is too hot, but because the noodles are too bad. So, if it's done at low weather temperatures, it's done with an air conditioner. That way the noodles will ferment slowly and smell uniquely. The distribution rate is too high, the internal tissue is rough, the taste is bad, and the fermentation rate is too high to allow the face to rise and collapse. Last time I made the cake and left a half box of light cream, I took some of it in the pasta, and it came out not only in a good way, but in a very soft way. I made it this time with a direct fermentation for the sake of economy. The tissue of toast is a little rough, but it's still good. The temperature of the noodles should be kept between 24 and 26 degrees. Think of making toast in the summer, don't forget to lower room temperature and all the materials. All materials are frozen in the refrigerator a few hours in advance and, if conditions permit, the wash-faced drums are also refrigerated, or a few ice bags, cold towels are prepared, which can be used if the cooling method can be thought of. The aim is to contain the rising temperature of the noodles and to slow the fermentation of the yeast in order to form the cramps as soon as possible. Or what? The yeast started working, and before the noodles were formed, it affected the taste of toast。