Lazy version - no kneading small oven fast bread(lan ren ban mian rou xiao kao xiang kuai su mian bao )

Lazy version - no kneading small oven fast bread

Introduction:

"I just played the" steamer version of pudding "a few days ago, and today I'm going to have another" oven version of cake making ". It needs some skills to knead the network structure of bread in a short time. Kneading noodles is a hard work. Clean up the panel, sticky hands covered with flour... A few days ago, I saw the gospel of lazy people in "5 minutes to make bread at home easily". You don't need to knead the flour, just mix the materials, fully ferment, refrigerate, reshape, wake up again and put them in the oven. I have trouble with plastic surgery. In fact, the trouble with this prescription is plastic surgery, because flour is sticky. A lot of hand powder is needed. So, simply, directly with the cake mold fermentation bar, hair is not plastic, directly baked. 20L oven, you can also bake bread. Two key points: first, the actual temperature of the oven, not the set temperature, should be made clear. Second, you can use tin foil or baking tray to stop the fire. Stop the fire. You can also turn off the fire in the last few minutes. Oubao should be crisp in skin and soft in interior. It changes the taste of noodles by full fermentation. The temperature of toasted eurobread is relatively high, so at the beginning, sufficient steam should be made to prevent the skin from drying too fast and hardening so that the bread cannot expand. The way to make steam is to put a baking tray in the lower layer and put water in it. Then, during the baking process, spray water on the four walls of the oven with a spout net at intervals for the first 15 minutes. Take out the baking tray after 15 minutes. There's no need to spray. The original formula is: medium gluten flour: 6.5 cups (140g per cup) water: 3 cups (240ml per cup) active dry yeast: 1.5tbsp salt: 1.5tbsp. However, after reading some posts, it is said that salt in this proportion will be salty. In addition, I used it to reduce the sugar content of 0.5tb 0.5sp at home. Small mold, of course, can not use up 6.5 cups of flour. According to the proportion, my actual materials are written in the formula. There are many uncertain factors in baking, even if the same formula, the same temperature, the same time, it may not have the same effect. So, for reference only. "

Production steps:

Step 1: mix the flour and salt. The yeast and sugar are boiled with warm water.

Step 2: put yeast water into flour and mix well

Step 3: cover the container with a wet towel. I ferment for four hours at room temperature of 20 degrees.

Step 4: the finished face looks like this. Then, put it into the refrigerator for low temperature fermentation. The original book said the temperature should be at least 3 hours. I put it all night, 11 hours.

Step 5: take the dough out of the refrigerator, continue to ferment at room temperature, 20 ℃ for 1 hour. Then sprinkle with cornstarch and cut a few times. Put water on the bottom of the oven. Preheat the oven, 230 degrees (the temperature required in the square, but not necessarily the stable setting of the oven at home, which depends on the temperature difference of your oven). In the first 15 minutes, spray water 2-3 times according to the situation. It's been baked for 30 minutes.

Materials required:

GAOJIN powder: 71g

Warm water: 60g

Active dry yeast: 1 / 4 tsp of 1.4

Salt: 1 / 4 tsp of 0.5

Sugar: 1 / 4 tsp of 0.5

Note: 1. Fermentation should be sufficient. 2. When baking in a small oven, pay attention to coloring. However, you can't reduce the baking time because the color is too deep, otherwise it will not be ripe. You can spray some water on the surface, then sprinkle powder, and then cut the bag. Block the fire with tools. The crust of the baked bread is still crisp. It's also familiar inside. It's not as well organized as toast. However, it's OK to save trouble. In fact, it's a bit like the "oven version of cake". However, for the pastry, the proportion of water surface is not very clear. I think the proportion is still very important.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Lan Ren Ban Mian Rou Xiao Kao Xiang Kuai Su Mian Bao