My family never uses an oven or butter to make bread, it is golden and fluffy, super delicious, and more fragrant than the one I bought

 Today, I will teach you a baked food that can be made without an oven - fried bread, the fried bread has a slightly chewy crust, sweet and fluffy inside, which is particularly delicious, and is much more fragrant than baked bread.

Ingredients: 320 grams of high-gluten flour, 150 grams of milk, 1 egg, 4 grams of high-sugar resistant yeast, 3 grams of salt, 40 grams of caster sugar, 15 grams of corn oil

1. Pour all the ingredients into the basin first, warm reminder, if your indoor temperature is lower than 15 degrees, the milk is recommended to be heated slightly, and the temperature can be slightly hot, which can activate the yeast and play a role in auxiliary fermentation, because the activity of yeast is relatively low in cold weather.

2. After stirring into a flocculent shape with chopsticks, knead it into a smoother dough, then cover it with plastic wrap and relax at room temperature for 20 minutes. If you have a noodle mixer or bread maker at home, you can also use the machine to knead the dough for you, and if you don't have one, you can knead it by hand like me

3. After 20 minutes, sprinkle a little dry powder on the kneading panel to prevent sticking, put the loose dough on the kneading panel, knead it slightly to exhaust the air, and then roll it into a sheet with a thickness of about 0.6cm, after rolling, press out a round cake with a larger round cap, and then press it in the middle of the round cake with a smaller bottle cap, remember to buckle the small round dough in the middle after pressing, so that a simple doughnut shape is done, as shown in the figure below, of course, you can also shape it into other shapes you like

4. Prepare a flat plate, sprinkle a little dry flour on the plate to prevent sticking, put the prepared bread embryo on the plate, and ferment it in a warm place. In addition, here is a small method of cold weather fermentation, you can prepare a basin, pour hot water into the basin, and put a plate containing raw embryos on the basin, you can carry out auxiliary fermentation, but the hot water in the basin should be replaced every 15 minutes. Or if you have an electric fire bucket at home, you can also put it in an electric fire bucket to ferment, but use low heat and put a thick cloth on the bottom of the plate, so as to avoid too high a temperature and lead to over-fermentation

5. The picture below is the appearance of good fermentation, you can clearly see that it has become fat, and it does not need to be fermented to a particularly large size, just ferment to 1.5 times the original size.

6. Next, we start to heat the oil, pour a small half pot of cooking oil into the pot, turn on high heat, and heat the oil to 6. Here is a little trick for novices to see the oil temperature, put the chopsticks in the pot, when there are a lot of dense small bubbles around the chopsticks, it means that the oil temperature is OK

7. After the oil temperature is heated to 6, turn to medium heat, put the fermented bread raw in the pot, and turn it with a colander many times during frying, so that it can be heated more evenly on both sides

8. When both sides are evenly colored, you can control the oil out of the pan, as shown in the figure below, and the picture below is the state that has been fried. Because the dough is easy to fry, you don't need to fry it excessively, otherwise the crust will be too hard and not delicious

9. The fried bread can be dipped in some sugar to eat, the taste is very delicious, and it is not inferior to the bakery.

Tips:

1. The high-gluten flour here can also be replaced with all-purpose flour, the so-called all-purpose flour is the ordinary flour used to make buns and dumplings on the market, but it must not be made with low-gluten flour

2. The amount of milk in the formula is not absolute, because the water absorption rate of different brands of flour is different, so when novices make it for the first time, they can pour more than half of the milk first, and then increase the remaining milk as appropriate according to the water absorption of the dough

3. Yeast must use high-sugar resistant yeast, ordinary yeast for steamed buns is not good, because the sugar content in this formula is high, ordinary yeast cannot be fermented, and high-sugar resistant yeast must be used to successfully ferment