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I made some lemon-flavored sugar a few days ago and have used it several times to make cakes and breads. It tastes very good. Today I used this lemon-flavored sugar to make toast again. The toast was sandwiched with a layer of homemade chestnut puree. Chestnuts have been on the market for a while. In addition to being used to make braised pork, I also made a sandwich layer of toast. Making toast with a bread machine is indeed very convenient. After kneading the dough, you can choose to shape it yourself, or directly give it to the bread machine [one-click completion], and you can eat the bread while you sit and wait. After the toast is made, it is best to wait until it is completely cool before cutting it. I usually start making it at noon and bake it at night before slicing it the next morning; cutting it in this way will not affect the appearance of the toast. It is very convenient to have a bread machine at home, and you can make all kinds of bread and toast. Many people say that the crust of toast produced by a bread machine will be very thick, but this will not happen if the baking time is controlled properly. You can also wrap a layer of tin foil on the outside of the bread barrel, and then put it into the bread machine to bake, but I usually put it directly into the bread machine to bake, and the color and texture are good. This is still a personal preference. . .
