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!!!

Fool-Proof Cup Bread

Fool-Proof Bread...

How fantastic I thought when I saw this recipe... Simply an excellent recipe for a bread-idiot like me... kekekeke... Not being able to bake a proper bread usually, this recipe suits me VERY WELL!!!! lol...

I had came across this recipe from DoDoCook website and this recipe is from Innana.

After work last night, I decided to give this recipe a shot, as mentioned by Innana, she said that these bread were soft and also, the methods were sooooo easy... Not much proofing was needed, just a mere 20 minutes here and there, PLUS, NO KNEADING of the dough... How amazing...!!!

As the bread was baking in the oven, we could smell the lovely fragrant of the bread aroma, lingering around our home.. We can't wait to try them, especially Nic. She told me it smelt sooo yummy...

Yes, indeed they were...

I had baked 2 portion and I had placed them in eight 5-cm cupcake cases. Recipe had stated to put about 70% full but I would think that 50% full is just nice as the batter will proof and would rise quite well while baking in the oven.

My girls loved these cup bread very much, they were really very soft... And having them while they were freshly baked... What more can we ask for. The girls had also packed their share for school tomorrow... :)

These bread maintained their softness the next day too. :))

So if you are a bread-idotic like me, whom do not know how to knead a bread dough well, this recipe might suit you well too.

Ingredients:

(yields about 5 cup bread)

100g bread flour

6.5g milk powder

65ml warm water

1 tbsp sugar

20g melted butter

1 beaten egg

1 tsp instant yeast

Method:

1. Mix the warm water, sugar and instant yeast in a bowl and let it proof for 10 minutes.

2. In a small mixing bowl, add in the egg and the melted butter. Mix well and set aside.

3. In a large mixing bowl, add the bread flour & milk powder together, add in the proven yeast and mix well.

4. Add in the beaten egg mixture into the flour mixture and blend well till there are no clumps in the batter.

5. Pour the batter in the cupcake case and allow it to prove for 10 minutes.

6. Bake in a preheated oven of 180C for about 20~25 minutes.