(Kwai bean bag) - no kneading bread.

(Kwai bean bag) - no kneading bread.

Introduction:

"When I saw this recipe at that time, I knew it was a sugar free and low oil version of bread. I imagined that I needed to slowly taste the taste of wheat itself. But my two, like sweet... Finally, after thinking about it, I had to reluctantly roll in some honey beans and add some flavor. Finally, it was accepted... Actually, I like the original taste of wheat... Ingredients: high gluten flour 250g, water 175g, yeast 3G, salt 3G, honey red bean right amount

Production steps:

Step 1: mix yeast into flour

Step 2: add salt and mix well

Step 3: add water

Step 4: mix well

Step 5: cover with plastic film, make a few small holes on it and put it into the refrigerator for cold storage and fermentation

Step 6: take out after about 14 hours, and the dough has been preliminarily fermented

Step 7: dig away the dough and you can see many honeycomb like holes inside

Step 8: divide the dough into four parts and relax for 10 minutes after rounding

Step 9: take a dough and roll it out

Step 10: stretch and thin one side, then sprinkle some honey red beans

Step 11: roll up and tighten the necks

Step 12: pinch the joint after folding

Step 13: put into the baking tray and place in a warm and moist place for final fermentation

Step 14: ferment to 1.5 ~ 2 times the size

Step 15: put into the middle and lower layer of preheated oven, bake at 200 ℃ for 30 minutes

Step 16: put it out of the oven to cool and seal it

Materials required:

High gluten flour: 250g

Water: 175g

3G: yeast

Salt: 3G

Honey red beans: right amount

Precautions: 1. The dough has a large amount of water, so it needs to sprinkle some high flour on the chopping board to prevent sticking during shaping; 2. The dough is wet and sticky, so it is suitable to be directly put into the baking pan after rounding, so it is difficult to make the shape

Production difficulty: simple

Process: Baking

Production time: one day

Taste: sweet