6-strand Braid Bread
1.
Mix dough materials except butter and knead until the surface is smooth
2.
Add softened butter and knead until the expansion stage, the film can be pulled out
3.
Basic fermentation for 60 minutes, to twice the original size
4.
The fermented dough is vented, and divided into 12 equal parts, each about 45 grams, covered with plastic wrap and rested for 10 minutes
5.
Take a portion of the dough, roll it out into an olive shape, roll out the bottom edge thinly (easy to close)
6.
Spread salad dressing and pork floss/or black sesame sauce evenly on the surface
7.
Roll up from top to bottom, tighten mouth
8.
Shape all the dough and knead it for a long time. If you can't knead it too long, let it relax for a while
9.
Next, start to braid 6 braids and lay out the shaped and kneaded dough in sequence, as shown in the figure
10.
A is the sixth from the left and then the first
11.
B 2nd root over 6th root
12.
C, the first root presses the third root
13.
D The fifth root presses the first root
14.
E The 6th root presses the 4th root
15.
Repeat the steps of BE (11-14) in Practice 9 to braid the braids
16.
The look of the back of the braid
17.
Leave in a warm and humid place for final fermentation, about 40 minutes. Brush the surface with egg wash, dip your fingers in water and then dip white sesame seeds, and then print on the raised area of the braid
18.
Preheat the oven to 180 degrees and bake for about 20-25 minutes
Tips:
The 6-strand braided bread looks complicated and it is not difficult to braid. Remember the formula: 6 over 1, 2 over 6, 1 over 3, 5 over 1, 6 over 4, and then repeat 2 over 6, 1 over 3, 5 over 1, 6 over 4, until the compilation is complete.
1. The fillings inside can be adjusted by yourself, such as bean paste filling, peanut butter filling, etc.
2. If the stuffed dough cannot be kneaded for a long time at one time, it is easier to knead it once and let it rest for a while, and then knead it again.
3. The joint between the head and the tail of the braid must be pinched tightly to prevent it from cracking during fermentation and baking.
