The practice of oil-free and sugar-free no-knead bread, the film can be produced without a chef machine, and the taste is soft and not rough
Without fireworks, life is a lonely journey. The method of oil-free and sugar-free no-knead bread can make a film without a kitchen machine, and the taste is soft and not rough. Hurry up and collect it!
Whole Wheat Meal Packs
Whole-wheat meal packs, oil-free and sugar-free, low-fat and full, easy to refrigerate and ferment, and soft inside!
Ingredients: 250 grams of whole wheat high-gluten flour, 3 grams of salt, 3 grams of swallow dry yeast, 200 grams of milk, 50 grams of raisins and dried blueberries
practice:
After mixing other ingredients except dried fruit, use a spatula to form a ball; beat or knead by hand to make the dough form a smooth dough, pour in the dried fruit and knead evenly;
Seal the dough, let it stand at room temperature for half an hour, then put the dough in the refrigerator, refrigerate and ferment overnight (8-16 hours); take out the dough in advance the next day and return to temperature;
Take out the dough, expel the air and knead it into a ball, then seal it and let it stand for about 10 minutes; divide the dough into 8 parts, knead it into a ball, and put it in a baking tray to ferment it to 1.5 times the size (oven at 35 degrees, put some boiling water in the baking tray)
Spray some water on the surface of the second dough and sprinkle some oatmeal (my surface is decorated with corn flakes, which is not recommended. It is very crisp when it is baked, but it will not be crisp when it is cold) Preheat the oven in advance, put it in the middle layer of the oven, top and bottom Fire at 180°C, bake for about 20 minutes;
reduced fat bread
Let's make a different fat-reduced bread~ Eat two slices and you'll be full~ Pair it with milk, custard, and meat, it's amazing, oil-free and sugar-free, no need to knead the dough, add dried fruit, the more you eat Fragrant ~ delicious
Ingredients: 150 grams of whole wheat flour! 135 grams of milk! Yeast 2 grams! 1.5 grams of salt! Dried cranberries, appropriate amount, 15 grams of black sesame seeds! Walnut kernels, raisins, moderate amount
practice:
Yeast milk, dissolve, salt, whole wheat flour, dried cranberries, black sesame seeds, stir with a spatula until there is no dry powder
Simply arrange the dough into a round shape, cover with plastic wrap and ferment for 1 hour, take out the dough, arrange it into a rectangle, crisp it with walnuts, raisins, and roll it up
Ferment at room temperature for 40 minutes ~ sieve the flour, cut the mouth ~ put in the preheated Heishi K7 food light machine, switch to baking mode, up and down 200 for 26 minutes ~ out of the oven, let cool, bag, and partially freeze ~
baguette
This sugar-free and oil-free baguette doesn't need a slate or steam. It also tastes crunchy when baked. The amount of water is not the kind of large amount of water. I like to eat this kind of crispy skin and soft inside. The method is also very good It's simple, the stretching method is refrigerated overnight, and you can eat it the next day.
Ingredients: 190ml of water, 1g of dry yeast, 270g of high-gluten flour, 3g of salt
practice:
On the first night, add dry yeast to the water and stir until combined, add high-gluten flour and salt, stir until there is no dry flour, knead into a dough, cover with plastic wrap, and let stand for 30 minutes.
After 30 minutes, make the first 20% fold, you can dip some water on your hands to prevent sticking, then cover with plastic wrap and let it stand for 30 minutes.
After 30 minutes, make a second fold by 20%. After folding, turn the dough over, cover with plastic wrap, and put it in the refrigerator for more than 12 hours.
On the second day (after 12 hours), take out the dough, divide it into three equal parts, slightly round the dough into a circle, do not press to exhaust, cover with plastic wrap and return to temperature for half an hour.
Shape the warmed dough, spread the dough gently with the belly of your fingers, arrange it into a rectangle, do not puncture the air bubbles, fold down from the upper half to the middle and press, and then fold up from the lower half to the Press it in the middle, then fold it from top to bottom and press it tightly to make it longer.
Put the finished dough into the baguette mold, cover with a drawer cloth and ferment at room temperature for 40 minutes. Pour water into the baking pan and preheat the oven to 230 degrees.
Sift a little flour for the fermented dough, cut three knife patterns for each dough, put the dough in the oven and spray the dough with water, bake the upper and lower tubes of the oven at 230 degrees for 20 minutes. Take out the baked dough and put it on a wire rack to cool before slicing it. Do not cut it when it is hot. The making of the baguette is complete
Rye small European bag
Amway to all fat loss friends! Cheap! quick worker! Ingredients are clean! Homemade Xiaooubao does not have a difficult proving and kneading process, but it is actually more like a baked steamed bun!
The taste is too hard! Be sure to spray it with water before you eat it! The more chewy it is with the sauce, the more fragrant it is, the more you eat it, the more you feel full! Careful choice for the taste of soft bread!
Ingredients: 500 grams of rye flour, 2 eggs, 250 ml of milk, 5 grams of yeast
practice:
Mix all ingredients together
Wake up at room temperature twice as big, knead and wake up for the second time until twice as big
Take out the dough, knead it into strips, and powder it into a uniform small dose
Knead the small bread into the shape you like, put it in the baking pan and let it rest for 30 minutes
The oven or air fryer is 160-180 degrees for 15 minutes (the oven temper is different and you can adjust the state by yourself) It's really simple! Frozen to eat within a month, heat and spray some water to re-bake, add fried egg, cheese and avocado are all OK!
Black Sesame Oatmeal Meal Packs
Ingredients: 250g whole wheat high-gluten flour｜200g milk｜3g swallow dry yeast powder｜15g black sesame seeds｜3g salt｜instant oatmeal
practice
Mix all the ingredients except the oatmeal, knead until smooth and form a ball, seal it at room temperature and let it stand for half an hour, then put it in the refrigerator to refrigerate for 8-16 hours
Take out the fermented dough, return to room temperature for half an hour, weigh the total weight of the dough with an electronic scale, and then divide it into 6 equal parts.
Make each dough smooth and round, with the mouth facing down, dip the surface with instant oatmeal, and ferment it in the oven at 30 degrees until it is 1.5 times larger.
Bake at 170 degrees for about 20 minutes (the specific temperature and time are adjusted according to your own oven)
Pumpkin Walnut Whole Wheat Bread
Ingredients: 150 grams of whole wheat flour, 140 grams of pumpkin, 1 egg, 3 grams of yeast, 40 grams of cooked walnuts
practice:
Steam the pumpkin and mash it into puree, let it cool for later use
Mix whole wheat flour, pumpkin puree, yeast, eggs and stir evenly, pour in walnuts and continue to stir evenly
Put it in the oven, ferment at 30-35 degrees for 1 hour and 40 minutes, take out the folded exhaust, put it directly on the baking pan and arrange it into the shape you like, and then send it to the oven for secondary fermentation for 40 minutes
Bake in the oven at 190 degrees for 20 minutes. Pumpkin has a lot of moisture, so there is no need to add water or milk~~ The dough will be a little moist, so it will not affect the surface if it is coated with flour after it is finished~ ~
Coffee Nut Bread
Here comes the coffee nut bread stick that can be successful with a twist~ Fragrant coffee + sweet and sour cranberries + nuts that are more chewy, crispy on the outside and soft on the inside, delicious when you think about it
Ingredients: 200 grams of high-gluten flour, 110 grams of whole wheat flour, 35 grams of espresso liquid, 200 grams of water, 3 grams of ordinary dry yeast, 2 grams of salt, 100 grams of mixed nuts
practice:
Stir water + dry yeast, high-gluten flour + whole wheat flour + salt, pour in the stirred yeast water and espresso liquid (refrigerated or normal temperature), and mix into a ball
Add mixed nuts, chop the nuts into large pieces in advance to prevent affecting fermentation, mix evenly, seal at room temperature and ferment to 2 times the size
Put the fermented dough on the chopping board (sprinkle dry powder to prevent sticking), press to exhaust, roll it into a rectangle and divide it into 8 parts, twist it, and put it on the baking tray
The oven fermentation mode is 35 degrees for 40 minutes. The fermented dough can be sprayed with a little water mist before baking. The oven is preheated to 180 degrees in advance for 16-18 minutes.
Creamy Whole Wheat Croissant
Ingredients: 120 grams of high-gluten whole wheat flour, 150 grams of high-gluten flour, 110 grams of ice milk, 20 grams of milk powder, 1 egg, 5 grams of highly active yeast, 3 grams of sea salt
practice:
Knead all the prepared ingredients into a smooth dough, proof at room temperature for about 40 minutes, stick a little dry flour with your fingers, insert the dough, the dough will ferment without shrinking
Divide the fermented dough into 4 equal parts, take a piece of dough, roll it thin and flat, fold the right 1/3 to the left, then fold the left 2/3 to the right, knead together, all Cover with cling film and rest for 15 minutes
Take the relaxed dough, roll the left 1/3 thin and flat, and the right 2/3 gently pull, you can press and pull with the left hand, be careful not to break
Roll up from the left to the right, roll it into a horn shape, spray a layer of water on the shaped dough, cover it with plastic wrap and let it rise at room temperature until it doubles in size (about 40-50 minutes)
Brush the proofed dough with a layer of egg wash. If possible, you can put a little almond flakes and sea salt for decoration, or you can replace it with oatmeal. The oven is preheated in advance, the bread is placed in the oven, and the fire is 170 degrees and 195 degrees. Bake for 20 minutes, bake for 5 minutes
The outer skin is crunchy when it is hot, and the middle part is very soft. The milky fragrance is mixed with the aroma of wheat. My carbohydrate brain can't stand it directly. I must try to make a sandwich like me, and put a slice of low-fat on it. Cheese slices are simply the ceiling of a fat-reducing diet, friends
Committed to using the simplest ingredients to share the most delicious dishes for you, have you all learned the 8 ways of bread shared above, and have learned to try it at home! Welcome to like, follow, forward and favorite, thank you for your support! See you next time.