However, it takes time to make bread, and sometimes I really don't want to do it when I'm lazy. I still like this kind of bread fermented once, which is very convenient and tastes no different from bread fermented twice. The main reason is to save time, at least an hour. Knowing the ingredients can be better applied to bread, whether as raw materials or as a taste match. Sometimes the gluten of flour is different, and the bread made will also be affected by it. Then take it out and rub it hard on the chopping board. After a few minutes, the dough will be smooth. Put it in a stainless steel basin again, cover it with plastic wrap and ferment to twice the size. Poke it with your finger, you will see countless pores, and the dough will not rebound, indicating that the fermentation is complete.

Ingredients: 200g high-gluten flour, 80g low-gluten flour, 30g butter, a little more carrot juice (about 90g), 30g egg liquid (whole egg), 40g powdered sugar, 12g milk powder, 5ml dry yeast, 1.25- 1.5ml salt and a little water; Making salad dressing: put eggs, sugar, salt and pepper into a plate, and beat them quickly with an egg beater. While beating, slowly add salad oil until the oil is added and the emulsion gradually thickens. Finally, add lemon juice and mix well. The fermented dough is slightly vented, divided into small pieces, wrapped in homemade pineapple sauce, sealed and fermented for 20 minutes. Brush a layer of egg liquid on the bread and bake in the oven 170℃ for 20 minutes.

The most basic raw materials are high-gluten wheat flour, milk, sugar, high-sugar tolerant yeast powder, salt and eggs that I often use. Among them, high gluten wheat flour is not the flour we usually use to steam steamed bread or steamed bread, but a kind of wheat flour special for bread. 2.4 kg of bread flour, low gluten flour 1 kg. Yeast 18g, bread improver 10g, baking powder 20g, sugar sanliang, three eggs, salt 10g, butter 70g and water 750g.