Small meal package
Overview
Today I want to introduce to you the one-step fermentation method. Usually, when making bread, there will be one and two rises, which is the second fermentation. The second fermentation takes a lot of time. Now it only needs to be fermented once. The resulting bread is as soft and stringy and elastic, and the time is shortened by half. If you are excited after hearing this, come and find out about it.
Tags
Ingredients
Steps
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Let’s knead the dough first. This time, it’s very convenient to use a chef’s machine. Of course, you can use a bread machine or just knead it by hand. Use the machine to first put the liquid part into the kneading basin, then add sugar and salt, then add the powder, and finally add the yeast. Start the dough kneading process. Since you are making small dinner bags, you don’t need to knead out a particularly thin glove film. You can just pull out a large film.
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Take out the kneaded dough and divide it into 16 equal portions. This time, one portion is about 40 grams.
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Then press it flat to deflate, then roll it into a round shape and place it on a non-stick baking pan. The size is a 28cm square non-stick baking pan. Of course, other molds can also be used.
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The next step is to ferment, because it is summer and the room temperature is around 24 degrees, so prepare a bowl of warm water and put it in the oven, then put the non-stick baking sheet in and close the oven door to ferment.
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Just wait until the small dough expands slowly and doubles its original size. The fermented dough has a smooth surface and is elastic. It will spring back when pressed lightly with your hands. It will take about 1 hour.
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Preheat the oven, middle layer, and bake at 180 degrees for 18 minutes. Observe the coloring of the small lunch bag in the middle. In order to prevent excessive coloring, you can cover it with tin foil. This time I baked it for about 12 minutes and covered it with tin foil. The color turned out quite nicely.
