Recipe: Russian sugar-free and salt-free, vegetable oil-based bread

Home Cooking Recipe: Russian sugar-free and salt-free, vegetable oil-based bread

Notes:

This bread was eaten at a Russian friend's house. Before I went to her house, I had forgotten to forget the recipe. Yesterday was the anniversary of the 70th anniversary of the Russians defeating Germany. It was a very important holiday for them. Eat this bread again, say anything to let her write the following! People are made by bread machine, I am pure handcuffs, but fortunately, I mastered the method and quickly released the film, and the bread that I made did not wait to take pictures and couldn’t help but start eating. The result was as successful as I thought! ! I am a lazy person. I should have changed my photo. I have made a small version for my baby today. Actually, the shape of the bread has nothing to do with it. The most important thing is that I like it. The baby wiped the jam on the bread and drank the freshly brewed milk tea. It really felt that the baby was a big child, but she was still three and a half years old.

Ingredients:

Steps:

  1. Home Cooking Recipe: This is the recipe that my Russian friend wrote to me. If I can translate it, I can translate it myself.

    This is the recipe that my Russian friend wrote to me. If I can translate it, I can translate it myself.

  2. Home Cooking Recipe: First mix the baking powder and milk powder, add 1/2 cup of warm water, stir evenly and let stand for 20 minutes (good baking powder will foam after standing, this is what Russian friends say)

    First mix the baking powder and milk powder, add 1/2 cup of warm water, stir evenly and let stand for 20 minutes (good baking powder will foam after standing, this is what Russian friends say)

  3. Home Cooking Recipe: Add eggs and stir well

    Add eggs and stir well

  4. Home Cooking Recipe: Add ingredients other than salad oil and mix well (can also be put together with other materials, I like to expand to add salad oil)

    Add ingredients other than salad oil and mix well (can also be put together with other materials, I like to expand to add salad oil)

  5. Slowly add the remaining half a cup of water. The amount of water should be added according to the condition of your own flour. Do not add water once, so the dough is not too sticky (I try to use a shared water volume of 250ml)

  6. Add salad oil to the expansion stage

  7. I went to the full stage for fermentation (I was the first night, I was cold in the refrigerator, because there was not much time during the day to do it). Today, I am updating the recipes. Today’s face is not so embarrassing, because the heat is really not moving, remember Love and freedom have said that the dough can be refrigerated to make it reach the gluten, so it is not bad to try it. The dough is frozen in the refrigerator when it is expanded. After three hours, the dough is doubled and directly made.

  8. After exhausting, ventilate and wake up for 20 minutes.

  9. Shaping into the mold, I don't have a toast, I used Savalin directly for two shots.

  10. The second one is directly into the preheated 175 degree oven. If it is formed into a toast, bake for 35 minutes. If it is small like my picture, it will be twenty minutes. The time of roasting is related to the size of the bread. Slowly explore the pro, everyone’s oven has different tempers, even if the same brand is the same model.

  11. If you have a big toast, the bread will be baked after 35 minutes! These two molds are used today, silicone. It took 25 minutes to roast.

  12. Bread is very delicious

  13. Our family likes to eat like this, bread with homemade jam, and then boiled milk tea.

Tips:

This bread is very delicious, no butter, no sugar, and a little bit of salt, great! Suitable for people who like to eat bread and are afraid of fat, but also suitable for diabetics. My Russian friend, her husband has diabetes, so she came up with this recipe, and my friends liked it very much. Every time she went to her house, the bread was eaten away!


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