Soft, soft toast

There are common faults for new hands to make toast, such as the drop of more liquid, the wetness and stickyness of the noodles and the difficulty of forming a group, and the high amount of powder added to it, the drying of the noodles, and the fact that it can't stop the liquids, the back and back, and the bread is dry. Don't ask me how I know. I like to eat soft toast, especially with a soft tissue, with a chord of resilience and sweetness, which is soft even for two days, as is the case with soup. It does use soup seed, followed by liquids, so the noodles are wet and sticky, so they have to stop and scrape the cask from the face, so that the face on the bottom is able to smooth out the film, which applies to both the cook machine and the face, and reduces the use of milk if they do not like. When a baked toast is dried up, it is filled with a small mouth of heat, completely cooled and sealed, so that even the next day, the bread is not dry. Avoid these mistakes and you can make tissue soft toast