Mexico Bread - No Kneading-Method

Another no-knead bread recipe...

Upon seeing this recipe, I was very tempted to try, as you should had realised that I can't bake a bread well with my kneading skills. :-p

As this recipe did not required any kneading, the proofing period took quite awhile like 14 hours; 2 hours in the normal room temperature and 12 hours in the refrigerator. But I did not manage to wait up till 14 hours, and only a mere 11 hours as I had to rush out during that day. So this is the 11 hours-proofing dough..which was still rather wet and sticky. I am not too sure how the dough would be like if it was proven for exactly 14 hours.

I had managed to get them in small little round shaped and piped the cream on the top. Looks perfectly pretty weren't they?

Though the outlook of the Mexico bread wasn't that perfect, it was REALLY soft.
I was very amazed with it.. Too bad I hadn't proved them longer enough, otherwise, I should have gotten a more solid dough to put in some butter in the centre of the dough. I will definitely attempt this recipe again and hopefully the next time it would be a better looking and tastier Mexico Bread.

Meantime, enjoy mine:)

Recipe as adapted from DoDoCook, Innana

As the recipe is in Mandarin, please CLICK HERE for the detailed recipe.

Have fun!!!