Oil-free version of hand-pulled bread

Overview

This oil-free version of hand-pulled bread is very suitable for the elderly and children. It saves time and effort, does not require butter, and tastes as soft and milky as the Chinese version. The process is also very simple. There is no need to knead the dough. It is done in one go. It just takes a little longer to ferment at the end. It is very suitable for baking beginners. I've made it twice in the past few days and both times were delicious. Recommended to everyone now!

Tags

• baking
• active dry yeast
• corn oil
• high gluten flour
• low gluten flour
• white sugar
• whole eggs
• milk
• salt

Ingredients

Steps

1. 1 Gather all the ingredients and weigh them accurately using a kitchen scale. Microwave the milk for 15 seconds.

   

2. 2 A total of 260 grams of low-grade flour and high-gluten flour are sifted and set aside.

   

3. 3 Mix warm milk and dry yeast and let the yeast dissolve before use.

   

4. 4 Mix the ingredients except the 10 grams of corn oil reserved for brushing and knead into a smooth dough. Everyone remembers that no matter how easy it is to make bread, there must be some indispensable parts that are the key to kneading the dough. Unless the bread machine is completely replaced, it only needs to be smooth as long as the dough is smooth, and there is no need to knead it to the expansion stage.

   

5. 5 Now roll the dough into thin sheets and brush the surface with oil. Isn’t it very simple? If you don’t know, you might think it’s a pancake!

   

6. 6 Fold the right side of the dough sheet from 1/3 to the left and the left side to the right, then roll it out thinly, brush with oil and fold. Repeat this a total of 3 times.

   

7. 7 For the last time, roll the dough into a rectangle and divide it into 3 long strips.

   

8. 8 Roll the strips into three long strips like this.

   

9. 9 Start braiding three strands, then pinch the ends together.

   

10. 10 I used a 6-inch cake mold. Now begins the fermentation stage, my current room temperature is about 25 degrees. One hour is not enough, about an hour and a half. Wait until the gap in the middle is very small, the dough is slightly fragrant, and it is soft and elastic when touched with your fingers.

    

11. 11 Preheat the oven to 170 degrees, lower rack, upper and lower heat, for 30 minutes. I would like to share my experience with you. Many times, everyone works hard to knead the dough and ferment it, but in the end the oven does not look good. If the bread usually expands a lot, it must be the lower layer. And regardless of whether your oven temperature is high or low, taking 30 minutes as an example, you must take it out of the oven for 10 minutes, cover the surface with tin foil, and then continue baking according to the recipe. In this way, if the temperature is too high, the bread will be cooked in a shorter time next time, and the surface will not be burnt black.