Half an hour of baking bread ---- zero difficulty

Half an hour of baking bread ---- zero difficulty

Overview

I saw a 30-second fermentation recipe from Yukifood online that breaks the traditional recipe for making [milk-flavored bread]. It claims to be able to make toasted bread in half an hour without the need for a bread machine or dough, so I decided to give it a try. Surprisingly, one shot was successful, and I can now get rid of the pain of making dough and not being able to make membranes. Share it with everyone here.

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Ingredients

Steps

  1. Weigh all the ingredients. Take the butter out of the refrigerator 30 minutes in advance and let it come to room temperature

    Half an hour of baking bread ---- zero difficulty step 1

  2. Prepare a microwave-safe bowl, pour milk, add milk powder and butter, cover with plastic wrap, and heat in the microwave at medium heat. Take it out. If it is higher than the human body temperature, you need to let it cool slightly; if it does not reach the human body temperature, continue to heat it for 10 seconds.

    Half an hour of baking bread ---- zero difficulty step 2

  3. Mix high-gluten flour and low-gluten flour, add 1/3 to the container in step 3, and stir with a manual egg beater until there are no lumps; then add the remaining flour and mix layer by layer with chopsticks. Just mix the liquid and flour roughly, no need to knead the dough.

    Half an hour of baking bread ---- zero difficulty step 3

  4. Add the remaining flour and mix it layer by layer with chopsticks. Just mix the liquid and flour roughly, no need to knead the dough.

    Half an hour of baking bread ---- zero difficulty step 4

  5. Add the remaining flour and mix it layer by layer with chopsticks. Just mix the liquid and flour roughly, no need to knead the dough.

    Half an hour of baking bread ---- zero difficulty step 5

  6. Use chopsticks to mix layer by layer. Just mix the liquid and flour roughly, no need to knead the dough.

    Half an hour of baking bread ---- zero difficulty step 6

  7. Ferment for 30 seconds for the first time. Cover with plastic wrap and heat in the microwave on the low wattage setting (150-200w) for 30 seconds. During fermentation at this time, the size of the dough will not change

    Half an hour of baking bread ---- zero difficulty step 7

  8. Ferment for 30 seconds for the first time. Cover with plastic wrap and heat in the microwave on the low wattage setting (150-200w) for 30 seconds. During fermentation at this time, the size of the dough will not change

    Half an hour of baking bread ---- zero difficulty step 8

  9. Knead the incision of each small dough with your hands, shape it into a round ball, place it on the chopping board, cover it with a wet towel and let it rise for 10-15 minutes in spring and summer, and 30 minutes in autumn and winter.

    Half an hour of baking bread ---- zero difficulty step 9

  10. Let the dough rise until it doubles in size. Place a piece of dough on the board and press it gently with three fingers to deflate the dough. Ferment for 30 seconds for the second time. Shape each piece of dough into a ball again, cover with plastic wrap, and microwave on low wattage (defrost setting) for 30 seconds.

    Half an hour of baking bread ---- zero difficulty step 10

  11. Ferment for 30 seconds for the second time. Shape each piece of dough into a ball again, cover with plastic wrap, and microwave on low wattage (defrost setting) for 30 seconds.

    Half an hour of baking bread ---- zero difficulty step 11

  12. Take out the dough, line the baking sheet with baking paper, and arrange the dough so that there is a certain amount of space between them. Proof at room temperature, 10-15 minutes in spring and summer, 30 minutes in autumn and winter. Just increase it by 2 times.

    Half an hour of baking bread ---- zero difficulty step 12

  13. After preheating the oven to 180 degrees, put the bread in and bake for 12 minutes

    Half an hour of baking bread ---- zero difficulty step 13

  14. Press it with your hands and it will feel soft and loose when you break it apart. The taste is also very good. The most important thing is that you can eat soft bread without kneading the dough and kneading the dough. The bread can be made in half an hour. It has no additives and is healthy and delicious. Worth trying

    Half an hour of baking bread ---- zero difficulty step 14