Kuaishou homemade bread

Overview

The only thing that makes me think that I can make it at home instead of buying it in the store is this kind of quick homemade bread (or call it fool's bread) that is more convenient than steamed buns. It can be soft, fluffy and fragrant easily. You can control the sugar, salt and butter yourself. The most important thing is to make one that is enough for three days. You can eat it as a sandwich on the first day and grill it with broth on the third day. It is really a good staple food! This time I used the pot baking method, and the whole bread retains more moisture. I like the thin and crispy upper surface and soft and elastic sides. Of course, you can bake it directly in the oven. Although the texture will be different, it will still be delicious.

Tags

• baking
• children
• bread
• afternoon tea
• bread flour
• butter
• warm water
• yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Melt the yeast with warm water of about 30 degrees Celsius and let it reactivate. It will take about 15 minutes. If small bubbles appear, it is a good sign

   

2. 2 Mix flour, sugar, salt, pour in activated yeast, add warm water and butter one at a time and stir with a fork until it gradually forms a dough

   

3. 3 Then just knead the dough by hand and make it smooth. It is easier to do this step while pulling and shaking. There is no particularly clever and precise method or technique. If you feel that the dough is too dry, just dip some water in it to keep the dough a little sticky

   

4. 4 Adjust the oven to 70 degrees and heat for 3-5 minutes, so that the oven is around 30 degrees (just put your hand in and feel the warmth of the sun). Cover the mixing bowl with plastic wrap and place it in the middle of the oven. The fermentation will only double in size, which will take about 40 minutes to 1 hour

   

5. 5 Take out the fermented dough, deflate it and shape it to determine the required size and number

   

6. 6 Then put baking paper in the pot, put in the dough (you need to consider the size of the risen bread, the dough can occupy half of the pot), warm the oven again, sprinkle about 50 ml of water in the box to create a warm and humid secondary fermentation environment, open the lid and put the pot into the oven for secondary fermentation until it doubles in size, which takes about 30 minutes

   

7. 7 Take out the fermented dough and preheat the oven to 180 degrees Celsius. Use a knife to cut out patterns on the fermented dough, and sprinkle a handful of flour

   

8. 8 Then put it in the oven and bake for 30 minutes

   

9. 9 Finally, open the lid and bake for a while to control the surface color

   

10. 10 Take out and cool before slicing and enjoying