Bric Bread
1.
Prepare all the ingredients.
2.
Put other ingredients except butter and flaky butter into the cook machine.
3.
After kneading for 10 minutes, add softened butter.
4.
Continue to knead for 10 minutes, to the complete stage of the dough, at this time the dough can pull out a thinner film.
5.
Flatten the kneaded dough into a fresh-keeping bag and put it in the refrigerator to freeze for 30 minutes. When freezing the dough, roll the flaky butter into a rectangular shape.
6.
Roll out the frozen dough.
7.
After adding the butter, fold the two sides of the dough toward the middle and pinch the seal tightly.
8.
Roll the dough into a rectangular shape again.
9.
Fold both sides toward the middle.
10.
Fold in half again, cover with plastic wrap and relax for 20 minutes. If the temperature at home is high, put it in the refrigerator to relax.
11.
Repeat steps 8-10 for the loose dough and fold it in half again.
12.
Roll the folded dough into dough pieces and cut them into 12 pieces on average with a knife.
13.
Turn the cut noodles over, flatten them with your hands, and braid them into 3 strands.
14.
Fold both ends of the braided braid into a mold, cover with plastic wrap and ferment in warm and humid conditions.
15.
After the fermentation is over, cover the toast cover and put it in the oven.
16.
Lower the oven, 190 degrees, up and down, about 30 minutes.
17.
Remove the mold immediately after baking, let it cool down and eat it with the side up.
18.
Tear a piece, it is very soft and delicious.
Tips:
1. The number of gold bricks in this article is 320 grams each. The toast mold used is 320 grams of Wonuo.
2. The formula in this article can be used to make 2 320g gold bricks.
3. The golden bricks will leak oil when they are baked, so it is best to put a baking sheet under the mold.
4. Because a large amount of flaky butter is wrapped, the temperature should not be too high during fermentation. Too high temperature will melt the butter.
