Chinese Food
No need to knead. Soft toast. - Brio bread
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Time can solve all problems. This is a truth. Even bread can be made. No need to knead the bread. That is to let the bread slowly absorb water and slowly produce gluten when it is refrigerated for a long time. This recipe is especially suitable for busy and lazy office workers like me. I really don't like kneading. It takes effort and time. Most bread recipes need to be kneaded, especially Brio bread. The traditional way is to knead it vigorously with butter until the butter is all mixed into the dough. I don't think I can make up for ten. I even have a cook machine at home. It's just that the cook machine can't knead many noodles on the one hand. On the other hand, it really takes a long time to knead before the muscle comes out. When it kneads to the cook machine, it starts to burn. Sometimes it's hard to see him knead. I feel like I've kneaded it. As a result, it takes more effort to knead. OK. A chef who can't knead noodles is not a good cook. But it's definitely delicious. Gluttony and laziness
Cooking ingredients
Cooking Steps
Step1:The butter is first melted by microwave.
Step2:Sift the high gluten flour. Then add yeast and salt. Mix well with flour.
Step3:Beat six eggs. Break up gently. Then add sugar and water.
Step4:The butter has been cooled by this time. It can be poured into the egg liquid. Stir well together.
Step5:Pour the flour and butter together. Stir for about a minute. Until all the dry powder is out of sight.
Step6:Cover with plastic wrap and let stand for 10 minutes.
Step7:10 minutes later, fold one corner of the dough into the middle with your fingers from the bottom of the dough. Turn the basin about 45 degrees. Fold the corner of the dough into the middle with the same technique. Fold it as you turn it. 8 times in total. Cover with plastic wrap. Allow to stand for 30 minutes.
Step8:30 minutes later. In the same way, fold all the sides of the dough 8 times to the middle. This 30 minute wait for the stack process to repeat three more times. Plus one step. We made a total of four folds. It took two hours. You can see that the dough is noticeably smoother. This way of making dough in one way instead of kneading is the key to making full use of time to knead. Cover with plastic wrap and refrigerate for 1648 hours.
Step9:Take out the frozen dough. Sprinkle flour on the chopping board to prevent sticking. Don't knead. Round the dough. Then cut it into four parts with a knife.
Step10:Take a piece of dough. Don't knead it. Use your hand to gently dish it into a circle. Then press it gently. In the same way, fold the sides of the dough to the middle. Remember that the direction of the stack is always the same. Fold from the edge to the middle.
Step11:Turn the dough over. Fold it down. In the same way, the remaining four dough were treated.
Step12:Cover with plastic wrap and let stand for 5 minutes.
Step13:Five minutes later. Take out a dough. Turn it over. The crease is up. Fold the sides of the dough in the same way. Notice. We've been stacking dough in one direction so far. Turn it over again. The crease is facing down. Make the rest of the dough the same way.
Step14:Take two 23 cm x 12 cm (9 in x 5 in) square plates and grease them.
Step15:Put the dough in the square. Loosely cover with plastic wrap. Ferment for 2.5 hours.
Step16:Two and a half hours later. The dough is twice as big.
Step17:Break up an egg. Add on
Step18:
Cooking tips:1. This recipe doesn't need to knead. Moreover, each operation is very simple. It takes time to help dough form gluten. It's super simple to handle the dough every time. 2. Brioche bread is rich in butter. It is also very fragrant to bake directly on the toaster. 3. Remember to stay for at least two nights to make this bread. If you don't want to work hard, you need to be patient. 4. The aroma overflows when baking. If you don't make more, you will be robbed just after baking. Don't wait for breakfast. There are skills in making delicious dishes.
