Bean Paste Braided Bread
1.
Put the ingredients except butter in the main ingredient into the bread machine, with the liquid on the bottom and the flour on the top. Dig a small hole in the middle of the flour and pour the yeast (there is no whole wheat flour can be replaced with the same weight of high-gluten flour, because whole wheat flour has high nutritional value, so I like to replace the high-gluten flour with some whole wheat flour when making bread)
2.
Knead the dough for 15 minutes, and after the dough is slightly smooth, add the butter cut into small pieces and continue to knead the dough for 25 minutes
3.
After the dough is fine and smooth, and can be pulled out of a non-jagged film, select the fermentation program and ferment for one hour
4.
Until the dough rises to twice its size, use your fingers to dip some flour into the dough. The dough neither shrinks nor collapses, and the fermentation is complete.
5.
Take out the dough, roll out and exhaust, then round, cover with plastic wrap and proof for 15 minutes
6.
Sprinkle thin flour on the panel, use a rolling pin to roll the dough into a large rectangular dough sheet
7.
Spread the red bean paste evenly on the middle third of the dough
8.
Start to fold the quilt: cover the middle third of the face to the left
9.
Then cover the left third of the dough to the middle
10.
Rotate 90 degrees and roll it out with a rolling pin
11.
Cover a quarter of the dough on the left and right sides to the middle
12.
Fold in half again
13.
Rotate 90 degrees and roll it out with a rolling pin
14.
Cover the right third of the dough to the center, and then cover the left third to the center to complete the last three-fold
15.
Use a rolling pin to roll out a little thinner and bigger
16.
Use a sharp knife to cut the dough into four evenly (cut off both ends)
17.
Take one of them and cut them into three evenly with a sharp knife (the top is not cut off)
18.
Cut the side up and braid the noodles into a twist braid
19.
Braided to the bottom, pinch the three noodles tightly, with the mouth facing down
20.
Reshape the remaining three strips in this way and place them in a baking tray lined with baking paper
21.
Put it in the oven and let it ferment for about an hour, until it's doubled
22.
Brush the surface of the bread with a layer of egg liquid, put it in the preheated oven, and bake at 180 degrees for 15 minutes on the upper and lower fires. After coloring, cover with tin foil in time to avoid excessive color
