You can bake bread in a pan(yong guo jiu ke yi kao mian bao )

You can bake bread in a pan

Introduction:

Production steps:

Step 1: first, mix flour, water and yeast sugar together. It's the same step as making ordinary bread. But there's no mold to make this bread. So it needs less water. It's almost the best with steamed bread

Step 2: after the fermentation is twice as large (just look at the production process of other breads), knead them into dough again. Separate them one by one and wait for fermentation

Step 3: I made it about the size of an egg. Touch more oil on the iron basin

Step 4: when the fermentation is almost finished, put it into the pot and bake it over high heat. First put a bowl of water and cover it. When the bread is cooked, it's a bit like steamed bread. Then continue to bake. Because the fire energy of each family is different, just wait until the side under the bread is as brown as fried

Step 5: because only the bread is low and has the color of the bread, find another iron frame. It's an iron ring with four feet. Put the top of the bread upside down on the iron ring. It should be 3 ~ 4cm away from the pot. Then bake it in high heat. Pay attention. Brush a layer of water on the surface of the bread. Then pour a little water into the pot and continue to bake. Due to different families, you need to see if it is burnt every 100 seconds

Step 6: continue to bake the one which is not very good-looking. However, it depends on the time. I baked it several times and opened it for a few times. How do you think the temperature is almost the same? When the pot is very hot, put a little water and it will boil immediately. Then put the bread down to bake. At this time, you can have a look every 30 ~ 50 seconds

Materials required:

Wheat flour: 150g

Water: moderate

Sugar: 10 g

Yeast: 5g

Note: This is my idea based on the principle of oven, because I don't have any oven dishes at home. It's not good to bake too many. 6-8 pieces each time. You can't do it well the first time. After all, I'm a little careful, so it's OK to scorch the first time. It's good to cook several times, and every time you bake, you must have a little water. Just a little 10ml is enough, and the bread needs to be watered This way, it won't crack the skin. It's just like the roasted bun in Xinjiang. It's not bad. Try not to use too much water in the dough. You can use no oil. It's bright. It's suitable for long stick and European country bread. I'll search for it by myself, my only skill

Production difficulty: simple

Craft: Skills

Production time: half an hour

Taste: Original

Chinese PinYin : Yong Guo Jiu Ke Yi Kao Mian Bao