Chinese Food
Knead free Korean bread
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I've always liked toast, but I haven't bought my favorite cook machine -
Cooking ingredients
Cooking Steps
Step1:The butter is heated to liquid state (the comrades who are afraid of trouble suggest using a bigger bag. It can be done from the beginning to the en
Step2:Cream cheese melts in water. Stir with a spoon until it is free of particles and then mix with butter (skip without cream cheese
Step3:Add frozen milk to the butter and cream cheese mixture. Then add beaten eggs. After mixing, add sugar and salt to mix and melt
Step4:Add yeast. Stir slightly and let stand for one minute. Then add high gluten powder
Step5:Turn the dough into dough with a spoon (because I add water once. It will be dry and batty at the beginning. Don't worry. It will be wet after several times of turning). Cover with plastic film. Start fermentation for an hour (usually I will put the dough and a bowl of boiling water into the microwave to make a good fermentation environment
Step6:After an hour, it will be about twice the size of fermentation. Take it out. Stir it twice with a spoon to exhaust the air. Then rub it with your fingers for one or two minutes. Then the dough will become smooth. Then put on the plastic wrap and ferment for 30 minutes
Step7:Take it out in 30 minutes. Sprinkle some flour on the chopping board. Put the dough on the chopping board and divide it into 7 parts on average. Rub the long strips and make a knot. I use an 8-inch cake mold just right. Then ferment for another 30 minutes to an hour. The fermenting environment is good. I only sent out the picture in 20 minutes this time, and it's ready to be put into the oven
Step8:2G sugar and a drop of hot water are boiled into thick sugar water. It's used to spread on the surface of bread (because I like to be dry. I can also brush egg liquid or butter
Step9:Preheat the oven at 230 ℃ for 5 minutes. Heat it up and down at 180 ℃ for 20 minutes and it will be beautiful
Step10:I'm usually itchy and like to sprinkle sugar in the last five minutes
Step11:I'll take another picture. I don't remember to take a picture in the process
Cooking tips:The water absorption of different flour is different. If you are not sure, you can separate the water. There are also different brands of flour with different aroma and taste. I really miss the Japanese brand flour bought by Hong Kong supermarket before. There is no other flour with rough taste and good cooking skills.
