Air fryer version of no-knead bread first release

Dry material mixing.

Pour in the milk and stir.

Pour in the corn oil and stir.

Pinch the dough with your fingers and bring it toward the center, fold it into a round shape, and cover it to rest for 10 minutes.

Dip your fingers in a little water to prevent sticking, pinch the four corners of the dough and fold them toward the center, invert the dough, and let it rest for 15 minutes.

Fold it again, cover it, and let it ferment in the refrigerator overnight.

The dough is twice the original size.

Sprinkle a little flour, pour out the dough and cut it into six pieces.

Fold inward to form a circle.

Put it in the baking tray and brush with egg wash to continue fermenting.

Twice as big as the original.

Bake at ℃ for 10 minutes, then bake at 150℃ for another 10 minutes.

Finished product.

Quite soft.

Ate two of them.