No-Knead Bread (免揉面包)

想要吃自做的面包而又没有面包机又不想用手揉,那就可尝试这一款柔软的免揉面包.

只需将所有的材料混合,发酵,整型,烘烤就行了,

而内馅方面则可自由发挥.

免揉面包的口感与普通的面包是有一定的差别,但对于家庭式烘培来说会是不错的选择^^



Ingredients A:

Milk – 230g

2 eggs

Honey – 80g

Sugar – 20g

Yeast – 3g

Salt – ½ tsp

Ingredients B:

Butter – 50g

Ingredients C:

Top flour – 500g

Fillings:

Sausage

Method:

1) Place all the ingredient A (Milk, egg, honey, sugar, yeast & salt into a mixing bowl and mix until just combine.

2) Add in ingredient B (melted butter) and mix until just combine.

3) Add in ingredient C (top flour), mix well till the wet dough formed.

4) Cover it with cling wrap and poke a few small holes with a fork.

5) Place in a warm place to rise for about 2 hours, then transfer to fridge and keep for 12 to 14 hours.

6) Removed the dough from fridge and made the desired shape.

7) Place them on a baking tray lined with baking paper, spread some egg yolk on the surface, then keep in a warm place to rise for about 1 hour. You can see it puff up nicely and double in size after final rise. 

8) Spread some tomato source /salad dressing / mayonnaise before bake (optional)

9) Bake in preheated oven at 170 degree for about 20 to 25 minutes.

材料A:

牛奶 – 230克

鸡蛋 – 2个

蜂蜜 – 80克

糖 – 20克

酵母粉 – 3克

盐 – 半茶匙

材料B:

牛油 – 50克

材料 C:

高筋面粉 – 500克

内馅:

香肠

步骤:

1) 将所有材料A（牛奶，鸡蛋，蜂蜜，糖，酵母和盐）放入搅拌碗, 混合匀允。

2) 加入材料B (溶化后的牛油), 搅拌匀允.

3) 加入材料C (高筋面粉),  拌匀成湿面团.

4) 用保鲜膜覆盖, 再用叉子戳几个小洞.

5) 室温发酵2小时, 然后放进冰箱12至14小时.

6) 取出面团, 整形后涂上蛋黄液, 接着放在铺上烘培纸的烤盘进行最后发酵约一小时.

7) 烤前能随个人喜好涂上番茄酱/沙拉酱/蛋黄酱.

8) 放入预热的烤箱, 以170度烤约20至25分钟 (以个人烤箱而定)