Kwai bread(dai jiao jin de kuai shou mian bao )

Kwai bread

Introduction:

"This quick bread has many names, some people call it no kneading bread, some call it Kwai bread, and some people call it five minutes of bread. Maybe you wonder why it has so many names. This bread is removed from fermentation and baking time, weighing, stirring, shaping to what is put into the oven for five minutes, and it does not need kneading in the process of mixing, it is also free. Knead the name of the bread

Production steps:

Step 1: prepare all materials

Step 2: pour salt into 250g high gluten flour

Step 3: pour in yeast and mix well with scraper

Step 4: add water little by little, mix well with scraper

Step 5: cover with plastic wrap

Step 6: prick more than ten holes with toothpick on the preservative film and put it in the refrigerator for 10 hours or more

Step 7: take the dough out of the refrigerator box and remove the plastic wrap

Step 8: sift appropriate amount of high gluten flour into the chopping board

Step 9: take the dough out of the container and sprinkle it with high gluten flour

Step 10: quickly tighten the surface to the bottom by hand, put it on the cutting board and let it stand for 40 minutes

Step 11: Sift some high gluten flour into the baking pan

Step 12: put the dough into the baking pan and sift in high gluten flour on the surface

Step 13: put a baking tray into the oven and add 300g boiling water

Step 14: put a layer of grill on it, close the oven door, preheat the oven at 220 ℃ for 10 minutes

Step 15: put the baking tray on the grill, close the oven door and bake at 220 ℃ for 30 minutes

Materials required:

High gluten flour: 270g

Water: 175g

3G: yeast

Boiled water: 300g

Salt: 3G

Note: 1, the amount of water had better be added bit by bit. 2. If you feel that the dough is a little dry, you can add a little water. 3. When mixing the dough, you can use a scraper to make it even without kneading. 4. Take out the fermented dough without kneading. Dip the flour around to quickly tighten the surface and close it to the bottom. 5. Cut the bread immediately after cooling. The crust is crisp and the inside is chewy. It is a kind of bread with toughness. 6. It is suggested that the cut bread should not be left in the third place The next day, the dry bread was very hard

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Dai Jiao Jin De Kuai Shou Mian Bao