Hydrangea bread
Ingredients: salt,milk,butter,whole egg liquid,sugar,yeast,low powder
Recipe Recommendations
- low powder 150 grams
- milk 2个全蛋 280 grams
- sugar 80 grams
- salt 3 grams
- yeast 4 grams
- butter 40 grams
- whole egg liquid one
- sweetening
- baking
- several hours
- ordinary
Steps for Hydrangea bread
1
Add eggs and milk to the bread bucket, then add flour, sugar, salt, and yeast.
2
First press the kneading position to knead the dough once (use chopsticks to move the dough on the side of the bread bucket towards the middle).
3
After kneading the dough for the first time, add butter, press the dough file, and continue kneading.
4
Fermented dough to double its size.
5
Place it on the panel and knead until it is exhausted, then divide it into 25-gram portions, cover with plastic wrap and soak for 10 minutes.
6
Roll the dough into strips of about 20 centimeters and cross them.
7
Face to face hug the other face.
8
Braid the rightmost one to the left.
9
Pick up the leftmost one and put it over the freshly braided one.
10
Repeat figure 8 and continue braiding.
11
Stick the finishing together.
12
Roll inward from the tail, like a hydrangea.
13
Put it into a baking sheet, cover with plastic wrap, and place it in the oven to ferment for 40 minutes (about 1.5 times the size, you can put 2 bowls of water in the oven so it doesn't dry).
14
After fermentation, take out and brush it with egg liquid.
15
Preheat the oven, put the bread in the middle layer at 170 degrees, and add tinfoil in the middle for about 25 minutes.