Don't Eat Oil Fritters for Breakfast, I'll Teach You a New Bread Recipe - No Oven Required, Tastier Than Bakery Bread
Eat like an emperor for breakfast, like a commoner for lunch, and like a beggar for dinner. The importance of breakfast is self-evident. Frequently skipping breakfast can lead to a decline in immune function, low blood sugar, and gastrointestinal diseases. Nutritionists point out that skipping breakfast also accelerates aging.
Don't always eat soy milk and oily fritters for breakfast, eating too much is unhealthy. You can eat more milk, bread, and fruit. Many people find it troublesome to make bread at home because it requires a complete set of tools, such as an oven, butter, breadcrumbs, and the process is complex. Go to the bakery to buy bread, but the bread there is not reassuring, it's not only expensive, but it may also add various additives and fragrances.
Today, I'm going to share a simple homemade bread recipe that doesn't require an oven, butter, or a rice cooker. The recipe is very easy, and the bread is soft and chewy, and the taste is no worse than that of the bread sold in the bakery. My kids love to eat it, and I make it at least 3 times a week, and I can stick to it.
Main ingredients: bread, eggs.
Accessories: white sugar, corn oil, salt, yeast powder, raisins, white sesame.
First step: Beat 4 eggs in a bowl, add 3g yeast powder, a little salt, and 20g white sugar. If you like sweets, you can add more.
Second step: Prepare 300g of high-gluten flour, pour it into the bowl in batches while stirring. After forming a flour paste, add 20ml corn oil and knead into a smooth dough.
Third step: Sprinkle some dry flour on the cutting board to prevent sticking, knead the dough on the cutting board, just like rubbing clothes, or you can also forcefully hit the dough to knead for about 15 minutes. When there is a thin membrane, the bread's texture will be more layered. Finally, cover it with plastic wrap and let it rise in a warm place.
Fourth step: Prepare a handful of raisins, the surface of the raisins is very dirty after being blown by the wind and exposed to the sun. Put the raisins in flour water and knead them back and forth to wash off the surface dirt, and then wash them with clean water and dry them.
Fifth step: Let the dough double in size, and then hit and deflate it on the cutting board, then shape it into a long strip and cut it into 8 dough pieces of similar size. Roll each piece into a ball, cover it with plastic wrap and let it relax for 10 minutes.
Sixth step: Use a rolling pin to roll the dough into a tongue shape and arrange the cleaned raisins.
Seventh step: Roll it up, tighten the two ends, and shape it into a ball. Take a mold, brush the bottom and sides with butter, put the dough embryo into it, cover it with a lid and let it rise to double in size. After rising well, brush a layer of egg liquid on the surface, and then sprinkle some white sesame.
Eighth step: Cover the surface with a heat-resistant plastic wrap, put it in a steamer, and steam for 50 minutes.
Our bread is out of the oven, and it's very elastic when you press it with your hand. It contains raisins, so it's sweet and delicious, and it's not inferior to the bread sold outside, let's make it and feed our family!
Mei Jie says:
1. Adding corn oil when kneading dough can make the dough more soft and produce fluffy and tender bread. When kneading dough, it can also prevent hands from sticking.
2. To make the dough quickly form a membrane, you must pull it and hit it, knead it, the purpose is to change the structure of protein, making the bread's texture more layered.
I am Mei Jie's Food Diary, and I will share various home-cooked recipes and culinary trivia every day. Welcome everyone to like, collect, and forward, and continue to follow me. Your support is my greatest motivation, see you tomorrow.
