Sesame braid bag

There's always a common problem, bread is good, but it's too time-consuming, it's simple, it's a few hours to wait, it's too hard to eat, it's too exhausting. People keep asking if it's easy, save some time, we're all going to work, we're going back to work, we're going to eat after work, we're going to start making bread, we're going to be late in the night. So teaching people steps to make bread in Chinese, ice and other ways can save a little time, but fermenting in refrigerators can sometimes be difficult to control and can result in failure. That is why today I teach you a lazy version of the way I do it all the time, and I feel very good about myself. One fermentation saves a great deal of time, so that you will have plenty of time to do your work, and you will not have to go into the middle of the night. For many friends, it's a big evangelical, one-bread, a little softer than two-breath, a little more organized after a second fermentation, but if you eat it yourself, it's not that high, but it's just as good as a fermented bread. After only one fermentation, the tissue comes out, and it's obviously also a pretty good bread, and the only difference is that a second fermented bread, no matter how high or how high it tastes, is that one of the toasts is relatively old and, because my family eats more quickly, it's not usually in the next two days, so I've never met the problem of ageing