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Making this toast is such a twist! Because the power went out at some point the night before, when I woke up the next day, I saw that the dough had already fermented in the refrigerator. But since I had to go out and didn't have time to make it, I simply put the dough in the freezer. I hope I can call it soon to prevent it from over fermenting. Fortunately, there was an ice pack in the freezer. When I came back, the call came and the dough was already frozen hard! I calculated that it took about 9 hours to freeze. I heard that the longer it is frozen, the greater the damage to the yeast. Moreover, the amount of yeast I put in is not very large, so I don’t know if it can still rise! It took more than an hour to defrost. When I first placed it on the balcony, I found that several bubbles began to bulge on the surface of the dough. I was afraid that the temperature difference would be too big, so I moved it back indoors and waited for more than an hour. When I looked again, I saw that the dough had shrunk obviously. When I peeled off the edges, I saw that it was also honeycomb-shaped. Anyway, let’s deflate the dough first. At worst, it will be steamed into steamed buns and eaten! When the exhaust was divided, there was still a place where there was ice residue! After resting, the dough already showed signs of fermentation. I thought it should be okay, so I went ahead with it. It was past 7 o'clock when the toast was baked. Although it was not as high as before, the result was still satisfactory! This time I think I got it right. Next time I have finished fermenting the dough and don’t have time to make it, I’ll use this method. However, I will add more yeast next time to offset the lost activity!
