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30 days
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View count (last 111 days): 19.6K → 24K
Editor's note
A "no-knead, no-starter, no-overnight-rest" bread recipe trending in Chinese-speaking regions for its claimed convenience and versatility. The appeal lies in simplified home baking methodology. While the commercial kitchen applications are limited, understanding this convenience-driven trend offers value for monitoring market preferences.
食譜：
麵包8個
1杯=200毫升
麵糰：
高筋麵粉400克（3+1/3杯）
水320克（1杯+8大勺）
低糖酵母3克（3/4小勺）
蜂蜜10克（可換成白糖或不放）（1/2大勺）
鹽6克（1小勺）
內餡：
培根片約300克
青椒
馬蘇里拉芝士（隨意或不放）
烤箱預熱後
220°C
烘烤20分鐘
(麵包入爐後噴水）
Recipe: 8 loaves of bread
1 cup = 200 ml
Dough:
400g (3 1/3 cups) bread flour
320g (1 cup + 8 tbsp) water
3g (3/4 tsp) low-sugar yeast
10g (1/2 tbsp) honey
(can be substituted with sugar or omitted)
6g (1 tsp) salt
Filling:
Approx. 300g bacon slices
Green pepper
Mozzarella cheese (optional)
Preheat oven to 220°C
Bake for 20 minutes
(Spray water on the bread after it goes into the oven)
