Bread without kneading(bu yong rou mian de mian bao )

Bread without kneading

Introduction:

"This bread tastes good. It's soft, moist and fragrant. It's just that I'm not good at it. I'm not good at it. There are also mistakes like this and that ~ ~ this recipe is really good ~ ~ it would be better if there were no mistakes ~"

Production steps:

Step 1: add yeast, honey and salt to warm water (210g in a bowl of water) and mix well. Mix the eggs well, melt the butter in water, pour all the liquid into the flour (add another 105 grams if the water is not enough, depending on the situation of the flour), mix well.

Step 2: cover with preservative film, ferment for 2 hours, then refrigerate overnight.

Step 3: after taking it out, cut the right dough with a knife, sprinkle some dry flour (very sticky) and roll it into round strips to make braids (or circles).

Step 4: after relaxing for 20 minutes, brush a layer of egg liquid and sprinkle some black sesame seeds (sugar is OK).

Step 5: preheat the 180 degree oven, put the baking tray in the middle, about 25 minutes (it took me 30 minutes to make it too big), and I covered the tin foil in the last 5 minutes.

Step 6: taste it and feel it's not sweet. Brush the rest of the egg mixture and sprinkle with crushed rock sugar.

Materials required:

Flour: seven cups

Eggs: two

Butter: 55g

Warm water: 315g

Yeast: 3 / 4 tsp

Honey: 50g

Salt: 1 / 4 spoon

Note: 1, to add liquid flour should first put water, and then add egg and butter, so that it will not caking. 2. Honey put 50 grams, too little, you can add more.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Bu Yong Rou Mian De Mian Bao