Quickie

By VicentaLakin

Quickie
The only thing that makes me feel like I can't buy at the store, but do it at home is this fast bread that's more convenient than steamed buns, which is so loose and so soft and sour, and which is controlled by sugar, salt, butter, and, above all, a three-day meal, which is the first day straight after the next sandwich, the third day of the barbecue. This time, the whole bread is more abundant, the thin, thin upper surface and the soft, flexible side is my favorite state, and of course you can roast directly in the oven, but with a different taste。

Recipe Recommendations

  • bread flour 500 grams
  • yeast 1 teaspoon
  • warm water 300 ml
  • butter 20 grams
  • salt 1 teaspoon
  • fine white sugar 1 tablespoon

Steps for Quickie

  • Make Quickie step 0
    1
    It takes about 15 minutes to melt the yeast with a warm water of about 30 degrees to get them back to work
  • Make Quickie step 1
    2
    Combining flour, sugar, salt, pouring into a live yeast, then adding warm water and butter and mixing it with forks until it becomes a group
  • Make Quickie step 2
    3
    It's easier to do this by pulling and shagging, and there's no particularly subtle and precise method and technique. It's better to keep some sticky hands on the noodles if they feel too dry
  • Make Quickie step 3
    4
    The oven is set to heat up by 70 degrees for three to five minutes, keeping the oven at about 30 degrees (just to feel the warmth of sunlight) and fermenting in the middle of the oven with a shrouding cap, which takes about 40 minutes to one hour
  • Make Quickie step 4
    5
    Take the fermented noodles out of the exhaust and shape, determine the size and number required
  • Make Quickie step 5
    6
    Then we put baking paper in the pot, put it in the dough (need to consider the size of bread after it swells, half of the pot), heat ovens again, with about 50 ml of water in the box, create a warm, wet secondary fermentation environment, open the pan to be fermented twice in the oven, up to two times the size, for about 30 minutes
  • Make Quickie step 6
    7
    Take out the fermented noodles, the oven preheats 180 degrees. Cut off the fermented pasta with a knife and cast a flour
  • Make Quickie step 7
    8
    Then put it in the oven for 30 minutes
  • Make Quickie step 8
    9
    Last thing you need to do is bake for a while
  • Make Quickie step 9
    10
    Once you're cool, you can slice it

    • Quickie Make Tips

    * Keep the oven temperature low during proofing; high temperatures will reduce yeast activity. * Activating yeast with warm water is an important step and should not be skipped. * Don't let the dough get too dry while kneading; you're not making dumpling wrappers, after all. A moist dough is easier to smooth. Try pulling and throwing the dough with your fingertips for excellent results. * Cut only as much bread as you plan to eat; try not to slice it all at once. * Don't refrigerate leftover bread, as it will ruin the texture. Instead, place it on a wooden board and cover it with a large bowl or a cloth. If you must store it for a longer time, freeze it. To eat, spray it with water and reheat it, and the texture will be good. * Additionally, the following units of measurement are mentioned: 1 tablespoon = 1 tablespoon, 1 teaspoon = 1 teaspoon, and 1 cup = 1 cup.

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