In this fast-paced era, who doesn't want to enjoy the warmth and sweetness of a homemade bread while being busy?

Ingredients: gluten flour, yeast powder, sugar, warm milk, corn oil, white sesame seeds.

Specific practices:

Today I want to share with you a very time-saving and labor-saving method of brushed wire bags. First of all, we can mix the noodles out in the evening, pour 15 grams of high-gluten flour into a large bowl, add 4 grams of yeast and 0 grams of sugar, and the amount of sugar can be increased or decreased according to personal taste. Next, dissolve the yeast with about 0 ml of warm milk and stir in one direction as you pour. The final batter must be very dry, and it is particularly difficult to stir with chopsticks. Stir for a while until the surface is slightly delicate and there are no gnocchi. Then we pour in 0 ml of corn oil, smooth the surface, cover with plastic wrap and put in the refrigerator to ferment overnight.

Refrigerated and fermented dough is more fluffy. This is the result of my refrigerated fermentation overnight, and you can see that the dough at this time is very tough, and its gluten has been fully formed. The dough fermented at low temperature makes the bread taste particularly soft and moist.

Knead it for about two minutes to remove the gas inside, and then divide it into eight dough agents.

The next step is key, so that the bread is easy to draw. Roll out the dough into thin slices as much as possible, you can see that it is basically out of the film at this time, very tough, and then roll it up from the bottom up.

Brush the bottom of the baking tray with some oil and place the green billets next to each other, so that the baking effect is a bun. Then cover with plastic wrap and let rise twice to 1 times the size. Because the dough temperature is relatively low at this time, the time for the second proofing will be longer, about 0 hours or more.

Once proofed, prepare some cooking oil and start preheating the oven. We brush the green body with a layer of cooking oil and sprinkle with sesame seeds. One is to bake it to make it look more beautiful, and the other is to prevent the surface from being too bad.

After the oven is preheated, put it on the top heat at 20 degrees and the bottom heat at 0 degrees, and bake it in the middle layer for 0 minutes, and the skin is golden and ready to come out of the pan.

It can be seen that we did not knead the dough, let alone knead the film, which is very labor-saving. But the bread produced in this way will also be soft and drawn, mainly because we add more water when we mix with the dough, and after a long period of low-temperature fermentation, the gluten is completely formed. In this way, the bread baked has a high moisture content, and the tissue is soft and moist, not dry or hard.