爱做面包的太阳花
Jul 29, 2021
Buns
No-Knead ❤️ Bubble Bread Rolls ❤️ Simple & Easy
免揉❤️泡泡小面包Bubble Bread❤️简单
Oven Temp
160°C / 320°F
Bake Time
18—20 min
Batch Yield
—
🍞 Formula & Measurements
- •Bread flour 200g
- •milk 170g
- •sugar 20g
- •instant dry yeast 3g
- •salt 1–2g
- •unsalted butter 10g.
This recipe comes from the food blogger 식탁일기 (table diary). I love how it turns out and wanted to share it with everyone.
The method is very simple and no-knead. If you want an even finer crumb structure, you can knead it a few extra times.
🍞Ingredients:
Bread flour 200g, milk 170g, sugar 20g, instant dry yeast 3g, salt 1–2g, unsalted butter 10g.
🍞Bake at 160°C for 18–20 minutes.
#BreadLover
💡 Baker's Q&A & Troubleshooting (13)
Distilled from Author's NotesQ:I made these and they are delicious! I didn't knead at all and the crumb structure was still great. The sweetness level in this recipe is spot on, and I added dried cranberries too.
A:Adding dried cranberries sounds wonderful 👍
Q:Does the milk need to be at a specific temperature when adding the yeast? Should it be cold, room temperature, or warmed?
A:I used milk straight from the fridge. In winter, taking the chill off or warming it slightly will help the yeast work better.
Q:Beginner question: without kneading to a windowpane, will the texture taste like Chinese steamed buns (mantou)?
A:It won't be as feathery as a full-windowpane loaf, but it is much softer and more bread-like than steamed buns. I recommend kneading it for just a couple of minutes when working in the butter; the original recipe doesn't knead at all, and that brief kneading gave mine a nice crumb.
Q:This formula is fantastic! I love the sugar level: not overly sweet, with plenty of milky aroma. The batch size is just right for a family of three or four to finish fresh. My first try was a success, though my oven needed about 25 to 30 minutes.
A:Wonderful, thank you for sharing your baking results!
Q:What oven temperature is best for the second proof?
A:Around 38°C with about 85% humidity for the second proof.
Q:Can I use all-purpose flour?
A:All-purpose flour will give it a dense texture closer to steamed buns.
Q:No egg needed?
A:Right, this recipe does not use eggs.
Q:Don't you want eggs?
A:Well, this one doesn't have eggs in it.
Q:Can I add butter after fermentation? I just forgot to add butter
A:Then don't let it go, it cannot be kneaded after fermentation is complete.
Q:Hello, how many grams of butter should I put?
A:Put 10 grams, the softened kind
Q:Blogger, the recipe is amazing, I especially like the amount of sugar you added, it's not overly sweet, but the milky aroma and sweetness are abundant! The quantity made at once is also just right for a family of three or four to enjoy fresh. Successful trial run! However, my oven seems to need to bake for 25 to 30 minutes
A:Mmm, thank you for the feedback .
Q:Newbie asks if it will taste like steamed buns without the membrane?
A:It's worse than the one with a membrane but better than steamed buns. I suggest kneading it for a bit longer; the original recipe doesn't involve any kneading at all. I kneaded it a little while incorporating the butter, so the final texture turned out okay.
Q:Sister, is it the lower shelf~
A:I put the middle layer.
💬 Website Comments (0)
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