One-time Fermentation Toast

Name: One-time Fermentation Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 50g Corn oil; 230g warm water; 1g salt; 60g Sugar; 2g yeast

by Gluttonous

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Anyone who has made bread knows that the dough needs to be fermented twice before it can be baked. Because it’s cold now and the dough takes a long time to ferment, I put the fermented dough into the bread machine and bake it directly. The result feels pretty good, and it can fully meet my standards. "

Ingredients

500g Flour
50g Corn Oil
230g Warm Water
1g Salt
60g Sugar
2g Yeast

One-time Fermentation Toast

1. Put warm water, corn oil, sugar, and salt in the bread bucket; then put flour and yeast powder.

2. Start the kneading program and knead out the fascia in about 25 minutes.

3. Take out the dough and reunite.

4. Divide into 4 parts.

5. Rub into long strips.

6. Weave it together. (It's a bit ugly!)

7. Put it in a bread bucket to ferment.

8. At room temperature 20 degrees, more than 3 hours, fermented to full barrel.

9. Put it in the bread machine.

10. Bake for 50 minutes.

11. Take out and let cool.

12. Very full one-time leavened bread.

Tips:
1. This method can save the time of secondary fermentation, especially in winter, it is very worthwhile.
2. The dough should not be too soft, otherwise it will collapse.
3. It's okay if you don't edit it, it's almost invisible after fermentation.