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Preparation
1 hour 15 minutes
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Cooking
30 minutes
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Difficulty
Medium
Pan-fried bread has a crispy golden crust, with a soft, fluffy, sweet filling inside, and is extremely delicious. This bread dish recipe is perfect for those who do not have an oven, so let’s get cooking with Điện máy XANh right away!
Ingredients for Pan-Fried Bread For 4 people
All-purpose flour 400 gr Yeast 7 gr Warm water 125 ml Eggs 2 pieces Salt 1 teaspoon Sugar 2 teaspoons Unsweetened milk 80 ml Unsalted butter a little (or cooking oil) White sesame seeds a little
Ingredient Image
How to Make Pan-Fried Bread
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Mix the bread dough
Dissolve 7gr of yeast in 125ml of warm water at about 32 – 38 degrees Celsius, and let it sit for 10 – 15 minutes until the yeast expands into a texture like crab bricks.
Add 2 eggs, 2 teaspoons of sugar, 1 teaspoon of salt, and 80ml of unsweetened milk into a bowl. Stir well until the mixture is completely combined.
In a new bowl, add 400gr of flour, the egg mixture you just mixed, and the activated yeast, then use a whisk to mix until the dough sticks together into a ball.
Note: Do not put salt directly on the yeast as it will kill the yeast or weaken its activity. You should mix the flour with the salt first before adding the yeast.
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Knead the dough
Place the dough on the table, then start kneading using the Folding and Stretching technique.
First, fold the dough over, then use the palm of your hand to press and stretch the dough away. Note to press and stretch the dough away, not down. Next, rotate the dough by 90 degrees and repeat the two steps for 15 minutes until the dough forms a uniform, smooth, elastic mass.
How to tell if the dough is kneaded properly
- The dough is smooth and elastic.
- The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick to it.
- You can stretch the dough into a thin film without tearing it.
- Check the dough using the Windowpane technique. Take a piece of dough, stretch it out. If the dough forms a thin membrane that does not easily tear and light can pass through, it is ready.
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Proof the dough
Evenly spread melted unsalted butter into the pan and sprinkle a little white sesame. Then, spread the dough evenly and cover with another layer of white sesame on top.
Use a lid or plastic wrap to cover the dough tightly and let it proof for about 60 minutes until the dough doubles in size.
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Frying Pan Bread
Spray water mist on the surface of the bread, cover tightly, and place it on the stove.
First, heat the pan over medium heat, then reduce to the lowest heat and bake the bread for 15 minutes.
After 15 minutes, flip the bread and continue to bake for another 10 minutes.
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Final Product
The frying pan bread has a crispy golden crust, while the inside is soft, fluffy, aromatic, and has an incredibly appealing sweet and nutty flavor.
Tips for successful execution
- It is advisable to use instant yeast to save activation time and use golden yeast for sweeter and more delicious bread.
- It is important to knead properly to achieve a chewy and soft bread texture.
- You can use flour to help knead the dough easily, but this will cause the dough to dry out. The solution is to add a little water and continue kneading, as dough with more water is usually better than less water.
- If you have a dough mixer, you should mix on low speed and then gradually switch to a higher speed.
- If the dough does not rise after proofing: Check the expiration date of the yeast; if the yeast is near its expiration date, its activity may be weak, and it may be dead. To check, you can dissolve a little warm water at about 32 degrees (not exceeding 40 degrees). Add the yeast and wait for about 15 minutes; if the yeast bubbles like a crab brick, it is still good, and you can use it with confidence.
TasteVN wishes you success in making the delicious and simple pan-fried bread!
*Source for the recipe and images from the YouTube channel Mom’s Best Food
