Breakfast: Don't Make Oil Dough Anymore, I'll Teach You a New Way to Eat It - No Baking, No Frying, Make Enough for Three Days Without Getting Up Early

Breakfast, don't make oil dough anymore, I'll teach you a new way to eat it, no baking, no frying, make enough for three days without getting up early. When you first start baking, you've mostly made various types of bread, but now you don't make it a few times a year? The main reason is that baking bread takes two fermentations and uses an oven. So this time I'll introduce a simple bread recipe that doesn't require an oven. The texture is no different from bread baked with an oven. It's today's original whole wheat bread, which is sweet and delicious. This bread can solve your three-day breakfast. My family makes it frequently lately, and you can try it at home too. Once you learn it, you'll never need to buy outside bread. Most importantly, homemade bread without additives is still healthy to eat.

This steamed bread needs to be soft and delicate, and you need to pay attention to these four points: first, when kneading, add corn oil and keep kneading until the dough becomes smooth. This makes the bread eaten is soft and delicate, otherwise the texture is just like a regular steamed bun. Second, when steaming, cover a layer of plastic wrap. This is done to prevent water vapor from entering the outside, so as to maintain the integrity of the bread. As long as you master these two points, you will succeed once, no failure. 4 eggs, 1 bowl of flour, teach you how to make steamed bread at home, which is even tastier than buying it, and it's very fragrant.

Ingredients:

Flour 300g, eggs 4, yeast 3g, sugar 40g, corn oil 30g

Instructions:

1Put flour, eggs, yeast, and sugar into a container and mix them together.

2Use chopsticks to stir until a dough is formed.

3Then knead the dough into a ball and add corn oil, continue kneading until the dough can be stretched into a film. This makes the bread eaten is soft and delicate, otherwise the texture is just like a regular steamed bun.

4When the dough is smooth, cover the surface with a layer of plastic wrap to prevent the dough from drying out.

5Place it in a warm place to ferment until it doubles in size.

6After fermenting, take it out and place it on a cutting board to release the air, then divide it evenly into 8 small dough balls.

7Then put the small dough balls into an 8-inch cake mold and arrange a circle around it.

8Place it in a warm place to continue fermenting until it's 80% full, then brush a thin layer of egg liquid on the surface.

9Cover it with a layer of plastic wrap, put it on a wire rack, after the water in the pot opens, steam for about 35 minutes.

10After steaming, take it out and demold it. It's very soft and delicious to eat when it's hot, and you can even pull a strand. It's a great choice as a staple food or breakfast.