# 面粉里加2个橘子，不用揉面，不烤也不烙，筷子一搅，营养又解馋

Source: https://www.youtube.com/watch?v=nGppM70wr1g
Recap page: https://rapidrecap.app/video/nGppM70wr1g
Generated: 2026-03-07T21:34:31.667+00:00

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## Quick Overview

The video demonstrates a simple, no-knead method for making extremely soft and fluffy orange-flavored steamed bread (mantou/buns) using fresh oranges, high-gluten flour, and yeast, which are blended into a liquid, mixed with dry ingredients, proofed overnight in the refrigerator, shaped, proofed again, and finally steamed for 45 minutes, resulting in a highly elastic, multi-layered, and delicious bread.

**Key Points:**
- The recipe creates orange-flavored steamed bread without requiring traditional kneading, utilizing a blender for the initial wet ingredients.
- Ingredients include two oranges (blended into 350ml of juice), 400g high-gluten flour, 4g yeast, one tablespoon of sugar, two eggs, and 15ml of cooking oil.
- The dough undergoes a long, cold fermentation (overnight in the refrigerator) to develop gluten structure without manual kneading, achieving excellent extensibility (pulling a thin membrane).
- After mixing and incorporating dried cranberries and raisins, the dough is shaped into individual rolls, placed in a greased pan, covered with high-temperature plastic wrap, and secondarily proofed until doubled in size.
- The bread is cooked by steaming: place the covered pan in a pot with cold water, bring to a boil, steam on high heat for 45 minutes, then turn off the heat and let it rest for 5 minutes before opening the lid.
- The final product boasts a beautiful golden-yellow color from the orange juice, a soft, fluffy, and stretchy texture (even better than oven-baked bread), and a rich flavor profile combining intense orange aroma with the tartness of dried fruit.

![Screenshot at 00:33: The dough is fully mixed into a sticky mass after incorporating the orange juice/egg mixture, illustrating the 'no-knead' technique before the final dough is formed and oiled for cold fermentation.](https://ss.rapidrecap.app/screens/nGppM70wr1g/00-00-33.jpg)

**Context:** This video tutorial, hosted by '小颖美食' (Xiao Ying Mei Shi), details an alternative method for making soft, flavorful bread, specifically utilizing orange juice as the primary liquid and omitting the intensive kneading process common in bread making. The method relies on a long, cold fermentation process to develop gluten strength, resulting in a highly elastic dough suitable for steaming rather than baking.

## Detailed Analysis

The tutorial begins by preparing the liquid base: two oranges are peeled, and the segments are blended with two eggs. The resulting mixture is poured into a blender, and 350ml of orange juice is achieved. A few drops of white vinegar are added to the eggs beforehand to remove any egg smell. Separately, the dry ingredients are combined: 400g of high-gluten flour, 4g of yeast, and one large spoonful of sugar are mixed evenly in a bowl. The blended orange liquid is slowly added to the dry ingredients while stirring until a sticky dough forms, which is then mixed further until no flour particles remain. Fifteen milliliters of cooking oil are added, and the dough is mixed until it forms a cohesive, smooth ball that does not require traditional kneading. This dough is then covered with plastic wrap and placed in the refrigerator for a long, cold fermentation overnight. The next day, the dough is brought out 10 minutes prior to use to return to room temperature. The 12-hour cold-proofed dough exhibits excellent elasticity, confirmed by stretching it to reveal a thin membrane. The dough is then gently flattened, rolled into a long rectangle, folded in thirds (left over right, then right over left), lightly pressed with a rolling pin, and then rolled up from one end to form a log shape. This log is divided equally into eight small dough portions, which are then individually shaped into round buns. These buns are arranged snugly in a greased loaf pan, covered again with high-temperature plastic wrap, and allowed to proof for a second time until doubled in size. The bread is then cooked by steaming: place the covered pan into a pot containing cold water, bring the water to a boil, steam on high heat for 45 minutes, turn off the heat, and allow it to rest inside the covered pot for an additional 5 minutes before removing. The resulting steamed bread has a beautiful golden-yellow crust sprinkled with black and white sesame seeds, indicating the egg wash glaze. When pulled apart, the interior shows a highly elastic, layered, and stringy texture, which the creator notes is even softer than oven-baked bread, thanks to the long fermentation. The flavor is rich, featuring a strong orange aroma and a unique sweet-and-sour taste from the added dried cranberries and raisins.

### Ingredient Preparation

- Two oranges blended with two eggs and a few drops of white vinegar for liquid base
- 400g high-gluten flour, 4g yeast, 1 tbsp sugar mixed for dry base
- 15ml cooking oil added to dough after initial mixing.

### Dough Mixing and Proofing

- Liquid added slowly to dry ingredients until a sticky dough forms, mixed until smooth without kneading
- Dough coated with oil, cold-proofed in the refrigerator overnight for gluten development.

### Shaping and Second Proof

- Dough rested to room temperature, tested for thin membrane elasticity
- Dough rolled, folded, and rolled into a log, divided into 8 pieces, shaped into rounds, and placed in a greased pan.

### Steaming Process

- Dough proofed a second time until doubled, covered with heat-resistant plastic wrap
- Steamed in a pot with cold water initially, boiled, then steamed on high heat for 45 minutes, followed by 5 minutes rest off the heat.

### Final Result

- Steamed bread has a golden, sesame-topped crust
- Interior is extremely soft, fluffy, elastic, and stringy, featuring dried cranberries and raisins.

![Screenshot at 00:04: The host holds up one of the fresh oranges to be used for juicing.](https://ss.rapidrecap.app/screens/nGppM70wr1g/00-00-04.jpg)
![Screenshot at 00:14: The orange segments and beaten eggs are placed into the blender jar, ready to be processed into juice.](https://ss.rapidrecap.app/screens/nGppM70wr1g/00-00-14.jpg)
![Screenshot at 00:35: High-gluten flour \(400g\), yeast \(4g\), and sugar \(1 tbsp\) are measured out into a bowl before mixing.](https://ss.rapidrecap.app/screens/nGppM70wr1g/00-00-35.jpg)
![Screenshot at 02:56: The finished, proofed loaves are coated with egg yolk wash and sprinkled generously with black and white sesame seeds before steaming.](https://ss.rapidrecap.app/screens/nGppM70wr1g/00-02-56.jpg)