Braided Bread

Braided Bread

1. All ingredients are ready: Golden Arowana bread wheat flour (high-gluten flour), 3 grams of high-sugar-tolerant dry yeast, 55 grams of eggs, 30 grams of honey, 20 grams of milk powder, 20 grams of caster sugar, 2 grams of salt, 25 grams of butter, and milk 145 grams; the weather is still relatively hot, the room temperature is around 29 degrees, these materials can be stored in the refrigerator several hours in advance to delay the fermentation of yeast due to friction and heat during the kneading process; the kneading bucket can also be stored in the refrigerator or used Cool down with ice packs.

2. Put all the ingredients except butter and salt into the kneading bucket, and use a spoon to roughly mix these ingredients.

3. Shape the dough according to the position of the cook machine. After pulling out this coarse film, add butter and salt.

4. First, mix the butter and salt into the dough at low speed, and then turn to medium and high speed to knead the dough out. Because you are making small bread, the dough can be pulled out of this transparent and elastic film. Use your hand to poke a hole at the edge of the hole There are small jagged.

5. The dough does not need to be prepared. Weigh into four equal parts; each part weighs about 140 grams.

6. Each small dough is weighed and divided into 4 equal parts, each weighing about 35 grams, respectively, rounded, covered with plastic wrap for 10 minutes.

7. Roll each small dough into noodles with sharp ends and thick middle, with the same length as possible.

8. Pinch one end of the 4 small noodles tightly and arrange them in a divergent shape.

9. From left to right, they are numbered left 1, left 2, left 3, and left 4. Press the left 1 on the left 3, twist it clockwise, and pour the left 3 on the left 1.

10. Left 4 press left 1 and left 3 to the left and place them on the right of left 2; now renumber them, left 1, left 2, left 3, and left 4.

11. Restart editing in the previous order, press left 1 on left 3, and twist again.

12. Until the noodles are all braided, the four-strand three-dimensional braid with pointed ends appears.

13. Put the braided braided bread in a non-stick baking pan, leaving enough room for expansion.

14. Put the green braid in the fermentation tank, because only one fermentation is required, so I set the temperature of the fermentation tank to 32 degrees, temperature 75, and time for 1 hour.

15. When the plaited bread dough is twice the original size, the oven starts to preheat 230 degrees; whether the surface of the dough is brushed with egg liquid can be free.

16. My oven has a concealed lower heating tube, so I put the green braid into the middle and lower layer of the preheated oven, heat up to 150 degrees, down to 230 degrees, for 20 minutes, and quickly open the oven door after the surface is satisfactory. , Stamped with a piece of tin foil.

17. After baking, move the bread to the drying rack, and store it in a bag when it reaches hand temperature.

18. It can be eaten directly, torn by hand, or sliced.

Tips:

1. The Arowana high-gluten flour used in this braided bread is selected from 100% imported high-quality wheat, with a protein content of 13.7%, good water absorption, fast filming, and good swelling power, so although it is only one fermentation, the bread texture is delicate and white , Good flexibility.
2. The baking time and temperature are adjusted according to the actual situation of using the oven.
3. The toasted bread can be eaten in a variety of ways, and it is also very good for making hamburgers. It can be filled with fried eggs, lettuce, cheese slices, tomato slices or bacon, meat patties, etc.