No sugar, no sour egg toast

THIS YOGURT EGG TOAST CAN BE EATEN IN NINE MONTHS, AND IT CAN BE CUT INTO SMALL PIECES SO THE KID CAN GRAB HIMSELF AND SAY, "WHY IS IT HARD?" WHY IS IT ROUGH? I'VE USED MANY BAKERIES, BOTH DOMESTIC AND IMPORTED, FOR AT LEAST A DECADE, AND AT LEAST FIVE OR SIX OF THEM CAN BE SAID TO BE EXPERIENCED. APART FROM THE VERY OLD ONES, NOW THAT THEY'RE OUT OF THE FACTORY FOR ALMOST THREE, FOUR OR FOUR YEARS, THEY'RE GOOD DOMESTIC TOASTERS, SUCH AS BERTRY AND DONG-HOON, THE TWO GIANTS WHO MAKE THE TOASTERS. Q: BECAUSE THE WASHING PROCESS PRODUCES HEAT, WE NEED TO REDUCE THE SURFACE TEMPERATURE WITH COLD LIQUIDS OR FROZEN BUTTER, BECAUSE ALL THE MATERIALS ARE IN IT, SO FIRST WITH FROZEN BUTTER, AND SECOND WITH HANDMADE BREAD, WHICH IS BETTER TO EAT, SO IT'S IMPORTANT TO CONTROL THE SURFACE TEMPERATURE, WHICH MAKES IT TOO HOT TO MAKE ROUGH TISSUES IN THE SPRING, THE NEED TO USE FROZEN LIQUIDS IN THE SUMMER, I.E. ICED MILK EGGS, AND THE NEED TO USE CONSTANT WATER A IN THE AUTUMN. Q: WHEN THE BREAD IS READY, IT'S READY FOR DRYING, AND WHEN IT'S COLD, IT'S SEALED IN A BAG, IT'S COLD ENOUGH TO KEEP THE SECOND ONE AFTER CUTTING, IT'S COLD ENOUGH TO KEEP IT FOR A MONTH, IT'S BAKED, OR IT'S HOT ENOUGH TO EVAPORATE ON THE LID, BUT IT'S TOO SOFT WHEN IT'S STEAMED