Kwai loo bread(kuai shou jia chang mian bao )

Kwai loo bread

Introduction:

Steamed buns Kwai, the only thing that makes me feel better than going to the store to buy, is what I do at home. It's a quick bread made of steamed bread, or it is soft and fragrant. It is most important to make enough for three days. The first day is to eat second days sandwiches for third days. Wrong staple food! This time I used the pan baking method. The whole bread has more water. The thin and crisp upper surface and the soft and elastic side are my favorite state. Of course, you can bake it directly in the oven. Although the taste is different, it will be delicious. "

Production steps:

Step 1: melt the yeast with warm water of about 30 degrees to make it active again. It takes about 15 minutes, and small bubbles will appear

Step 2: mix the flour, sugar and salt, pour in the activated yeast, add warm water and butter in several times, and stir with a fork until the dough is formed gradually

Step 3: then knead and smooth the dough by hand. It's easier to do this step while pulling and throwing. There's no particularly clever and accurate method and skill. If you feel that the dough is too dry, dip in some water to make it feel sticky

Step 4: heat the oven at 70 ℃ for 3-5 minutes, keep the oven at about 30 ℃ (just reach into your hand and feel the warmth of sunlight), cover the mixing bowl with plastic film and put it into the middle layer of the oven. The fermentation is only twice the size, and it takes about 40 minutes to 1 hour

Step 5: take out the fermented dough and shape it to determine the required size and number

Step 6: then put baking paper into the pot, put in the dough (considering the size of the expanded bread, the dough can be half of the pot), warm the oven again, sprinkle about 50 ml of water into the oven to create a warm and humid secondary fermentation environment, open the lid and put the pot into the oven for secondary fermentation, to double the size, it takes about 30 minutes

Step 7: take out the fermented dough and preheat the oven at 180 ℃. Cut the pattern on the fermented dough with a knife and sprinkle with a handful of flour

Step 8: bake in oven for 30 minutes

Step 9: open the lid and bake for a while to control the surface color

Step 10: take it out, cool it and slice it

Materials required:

Bread flour: 500g

Yeast: 1 teaspoon

Warm water: 300 ml

Butter: 20g

Salt: 1 teaspoon

Sugar: 1 tbsp

Notes: * the temperature of the oven should not be too high during fermentation, and the yeast activity will decline when the temperature is high; * the activation of yeast with warm water is an important step, and should not be omitted as far as possible; * Don't let the dough dry when kneading. After all, it's not to make dumpling skin. Dough with humidity is easier to smooth. Try to pull and throw the dough with fingertips, and the effect is very good; * cut as much bread as possible If you can't finish eating, just put it on the board and cover it with a big bowl or cloth. If you can't finish eating, just freeze it. When you eat it, spray water and heat it again. It's also good to taste; * in addition, the paper mentions the weighing unit: 1 tbsp = 1tablespoon / 1 teaspoon = 1teaspoon / 1 cup = 1cup

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Kuai Shou Jia Chang Mian Bao