cream braid bread
By VicentaLakin
Recipe Recommendations
- dough
- Jinxiang high-gluten flour 200 grams
- fine sugar 20 grams
- salt 2 grams
- egg yolk 20 grams
- Angel dry yeast 2.5 grams
- Anjia Light Cream 100 grams
- milk 50 grams
- Anjia butter 20 grams
- decoration
- crispy grains appropriate amount
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for cream braid bread
1
Weigh the high-gluten flour, fine sugar, salt, egg yolk, dry yeast, light cream, and milk separately, place it in the mixer mixing basin and mix well, stir slowly for 2 minutes, and quickly stir until the dough has gluten. (Note that the yeast is not put together with sugar and salt to prevent the yeast from being dehydrated and ineffective)
2
Add the softened butter, stir slowly, and stir quickly until the dough is smooth and clear.
3
Put the beaten dough into a container and cover it with plastic wrap.
4
Wake up to twice as large.
5
Sprinkle high gluten flour on a chopping board. Divide the dough into 6 portions, about 69 grams each. Round and cover with plastic wrap. Let rest for 15 minutes.
6
Take a dough and flatten it by hand, use an exhausted rolling pin to roll it into an oval dough starting from the center of the dough upside down, turn over, thin the bottom edge, and roll it from top to bottom.
7
Roll the dough into a cylindrical shape and pinch tightly.
8
On the chopping board, knead the long cylindrical dough into strips about 30 centimeters long, in groups of three, and squeeze the top end tightly.
9
Make it into a braid and tighten your neck. (The braids should be knitted evenly, not too tightly or too loosely)
10
A creamy braid of bread.
11
Place the braided creamy braids into a baking sheet, cover with plastic wrap, and carry out final fermentation.
12
Brush the surface of the fermented cream braid bread base with a layer of whole egg liquid evenly.
13
Then evenly sprinkle with crispy grains.
14
Put it in an oven preheated at 180 degrees, heat high and low, and bake for 25 minutes to bake.cream braid bread Make Tips
Method of making crispy grains:
Raw materials:
30 grams of butter, 30 grams of fine sugar, and 70 grams of low-gluten flour.
Practice:
1. Beat the butter until soft, add the fine sugar and stir well.
2. Add sifted low-gluten flour.
3. After stirring, rub with your hands into small granules for later use.
Raw materials:
30 grams of butter, 30 grams of fine sugar, and 70 grams of low-gluten flour.
Practice:
1. Beat the butter until soft, add the fine sugar and stir well.
2. Add sifted low-gluten flour.
3. After stirring, rub with your hands into small granules for later use.