Braided Bread

Name: Braided Bread
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Jinshan Japanese Toast Powder; 6g salt; 5g High sugar tolerant yeast; 16g milk powder; 290g milk; 70g Caster sugar; 40g butter; 60g Whole egg liquid; Some almond slices

by Zhibao's mom who loves food

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

For the novice bakers, the method of braided bread is not difficult, the recipe ratio is known, and it can be successful if you make it once. I remember that when I made the three-strand braided bread for the first time, I specially prepared three ropes to practice, and I became proficient with two more operations. If you often braid your child, then this look is not difficult for you at all. Many friends often have various problems when making braided bread. For example, the baked bread is not good-looking, or the bread is hard overnight, and the taste is not good. Then when we make this braided bread, how can we make it? Its flower shape remains the same, and the taste is fluffy and soft? In fact, there are skills. Next, I will share with you the detailed method of three-strand braided bread. I learned how to get started quickly and never have to go out to buy bread again.

Ingredients

Braided Bread

1. First, prepare the ingredients you need, the Japanese toast flour that I use.

2. Then pour Jinshan Japanese-style toast flour into a mixing bucket. 500 grams of toast flour can bake two plates of braided bread.

3. Then add other ingredients for the dough except butter. The cook machine will knead at low speed to form a dough, then turn it at high speed to knead a slightly smooth dough, and finally add softened butter and continue to knead to complete.

4. The kneaded dough is delicate and shiny, and the dough is opened by hands to be transparent and film-like, and has a certain degree of toughness.

5. Put the kneaded dough into the container and cover with plastic wrap.

6. Put it in a fermentation tank with a temperature of 28 degrees for basic fermentation, and ferment to 2 times the size. Poke a hole in the middle of the dough with your finger, and the hole does not shrink or collapse, indicating that the fermentation is in place.

7. Take out the fermented dough, pat the dough and round it into equal parts of 24 small doughs, each of which is 50 grams, and cover the surface with plastic wrap to proof it for 20 minutes.

8. Take a loose dough and roll it into an oval shape, pat off the bubbles on both sides.

9. After turning it over, roll it up from top to bottom, cover with plastic wrap and relax for another 20 minutes.

10. Roll the loose dough into long strips, 3 pieces in a group.

11. To make a three-strand braid shape, first press 1 on top of 2, and then press 3 on top of 1, and so on, to form a three-strand braid shape, and the opening must be pinched tightly. Arrange the bread dough neatly into the baking tray.

12. Put it in a custard fermentation tank with a temperature of 32 degrees and a humidity of 75% for the second fermentation.

13. Ferment to 1.5 times the size, brush a thin layer of whole egg liquid on the surface of the dough, and sprinkle a little almond slices for decoration.

14. Put it in the middle of the oven preheated to 170 degrees, and bake for about 20 minutes.

15. Bake it until the surface is golden, then it will be out of the oven, put it on the air-drying net to completely cool down, and then seal it with a fresh-keeping bag for storage at room temperature or frozen.

16. The finished bread is golden in color, fluffy and soft, let's learn it quickly.

Tips:
1. Please adjust the baking temperature according to the temper of your own oven.
2. Different flour has different water absorption. Please increase or decrease the amount of liquid according to the actual situation.
3. The sweetness can be adjusted appropriately according to your own taste.