Fresh cream braid bun
By VicentaLakin
Recipe Recommendations
- high powder 400 grams
- Animal whipped cream 200 grams
- milk 65 grams
- egg liquid 30 grams
- sugar 60 grams
- salt 1/2 teaspoon
- butter 40 grams
- yeast 5 grams
- raisins appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Fresh cream braid bun
1
Put all ingredients except butter and raisins into the bread maker, start the dough spreading process, and stir for 20 minutes until the dough surface is smooth. Add butter, start the dough program again, stir for 18 minutes, add raisins and continue stirring for 2 minutes. Remove the stirred dough from the bread bucket and knead it slightly.
2
Then throw it into a bread bucket (the bread bucket should be taken out of the bread machine), cover it with a layer of wet gauze, and ferment it to 2.5 times its size at room temperature.
3
After fermentation, take out the dough, flatten it and air it, divide it into 9 portions, round it separately, and wake for 20 minutes.
4
Take 1 portion of dough and knead it into long strips, and do the same with the rest of the dough.
5
One serving for every three strips of dough was braided, making a total of three braids. Place the braids on a baking sheet lined with oil paper. The CKTF-30GS baking sheet fits just three braids.
6
Cover the surface with a piece of wet gauze and place it directly into the oven for secondary fermentation for 40 minutes. Put a cup of warm water in the oven. The CKTF-30GS has very good thermal insulation. There is no need to turn on the power supply. The temperature is over 30 degrees.
7
Brush the surface of the dough with egg liquid and sprinkle with crispy grains.
8
Oven at 180 degrees, middle layer, heat up and down, about 22 minutes. Adjust the temperature and time according to the actual situation of your oven.