Milk toast

Toast can be difficult or simple, with good choice of raw materials, and can do much more. Make a good toast. First, you have to choose a good fermented flour. Every time I choose to make toast, I go first to see the protein content, which is usually called masonry flour with more than 11.5% protein, and toast with a better protein content of more than 13%. The protein content is so high that it makes it easier to rub out the thin film, and the fermented air is covered by a smooth thin film, which is very finely organized. I used gold-mounted Japanese toast, fine powder, with a protein content of 13.7 per cent, a very good toast, with a very beautiful glove membrane removed without any effort, a fine, softly organized toast that remained soft for days. This milk toast, which is more milky, is very sweet, and it's recommended that it not be redacted, but that it be fermented at a time to make a very good product。