No-knead mini bread, time-saving and effortless, forms a gluten sheet in 10 minutes, with stretchy texture and soft bite.

First, put 130 grams of warm milk and 3 grams of yeast together and let sit for 5 minutes to activate the yeast.

200 grams of bread flour, 30 grams of white sugar, 1 gram of salt, 1 egg, put together.

Add the activated milk yeast and mix with chopsticks until it forms a dough.

Cover with plastic wrap and let it rest for 20 minutes.

After the dough has proofed, add 20 grams of melted unsalted butter.

Knead and rub for about 5 minutes, until the dough is slightly smooth.

Cover with plastic wrap and let it rise for 1 hour, until it doubles in size.

Take the properly proofed dough and remove some of the air.

Knead with your hands for about 1 more minute.

First roll it flat, then cut it into small pieces.

Then roll them into pieces and arrange them closely on the baking tray.

Continue to put it in the oven to ferment. The fermentation environment should have a temperature of 30°C and a humidity of about 70%. Place a bowl of hot water in the oven to help the fermentation.

After fermenting to 1.5 times, take it out and brush a layer of milk on the surface.

Continue putting it in the oven to bake, set the oven temperature to 170℃, and bake for 15-17 minutes. In the last 5 minutes, check the surface in the oven and cover with aluminum foil to prevent the surface from burning too much.

After baking, brush a layer of unsalted butter liquid to enhance the surface color and gloss.

Mini no-knead buns, done O(∩_∩)O

The bread is also stringy, and it is very soft in the mouth.

While it's just out of the oven, hot and fresh, it's super soft when you bite into it and extremely delicious.

Tried a few times, it's time-saving and effortless; you can form the dough membrane in 10 minutes, and even beginners are unlikely to fail.