Egg-free and Oil-free Healthy Bread [brown Sugar Maixiang Ou Bao]

Egg-free and Oil-free Healthy Bread [brown Sugar Maixiang Ou Bao]

1. Melt the brown sugar with 170 grams of hot water and let cool.

2. Dry clean the raisins and blueberries, soak them in water until they are soft (or use rum to soak them to make the bread taste better).

3. Pour the brown sugar water into the bucket of the bread machine, and then add the rest of the main dough materials.

4. Choose the kneading program for 20 minutes and knead it into a smooth dough.

5. Add the ingredients into the bucket of the bread machine and knead for about 5 minutes until the materials are evenly distributed.

6. Knead and place in a basin.

7. Put it in the Changdi steamer for fermentation, and ferment for 1-1.5 hours at 30°.

8. Those who use the steaming oven can increase the humidity without adding water, and the oven will automatically adjust the humidity, which is very trouble-free.

9. Take it out until it is twice as large as it is fermented.

10. Take out the dough, put it on the kneading mat and gently press it to exhaust, cover it with plastic wrap, and let it relax for a while.

11. Round the dough again and place it on the baking tray.

12. Put it in the oven and heat it for a second time at 35° for about 50 minutes. There is still no need to add hot water to increase the humidity (smile).

13. Until it is twice as large.

14. For the fermented dough, sift the high-gluten flour on the top.

15. Think about the pattern you want, and cut the bag with a blade. The main pattern is deeper and the auxiliary pattern is shallower.

16. The oven selects the top and bottom baking mode, 210 degrees, 28 minutes, first preheating for 10 minutes.

17. Put the bread in the middle layer, then switch to pure steaming mode for 1-2 minutes, and see if there is steam jetting out.

18. Switch back to the top and bottom baking mode, and bake at 210 degrees for about 28 minutes (see your own oven habits to adjust the time).

19. Observe the coloring, cover with tin foil in time to continue baking, and let the bread cool after it is out of the oven.

20. Finished product.

21. After letting cool, slice them and store them at room temperature.

Tips:

1. Dried blueberries and raisins can be replaced with any nuts you like, such as walnuts, pecans, cranberries, etc.
2. The operation of the bread is very simple, and the success rate is very high. The only thing to pay attention to is not to over-ferment, it is not easy to cut the bag, and the cutting of the bag must use a fast blade, don't hesitate to hate the knife, think about it. Cut again, don't think while cutting, the bread must collapse.
3. It's best to finish eating within two days. If you can't eat it, freeze it. Don't refrigerate it. The bread will age and not taste good.