Butter Braid Bread
by Taste 232
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh the high-gluten flour, sugar, salt, egg yolk, dry yeast, whipped cream, and milk separately, put them in the mixing bowl of the dough mixer, mix well, mix slowly for 2 minutes, and quickly mix until the dough is gluten out. (Note that the yeast is not put together with sugar and salt, so as to prevent the yeast from being dehydrated)
2. Add the softened butter, stir the butter slowly, and stir quickly until the dough is smooth and filmy.
3. Put the beaten dough into a container and cover with plastic wrap for proofing.
4. Proof to double the size.
5. Sprinkle high-gluten flour on the chopping board, take out the proofed dough, divide it into 6 portions, each about 69 grams of dough, cover it with plastic wrap after rounding, and let it rest for 15 minutes.
6. Take a dough and squeeze it by hand. Use an exhaust rolling pin to roll the dough into an oval shape from the center of the dough upwards and downwards. After turning it over, thin the bottom edge and roll it from top to bottom.
7. Roll into a cylindrical dough and pinch it tightly.
8. Knead the long cylindrical dough on the chopping board into a long strip about 30 cm long, in groups of three, and pinch the upper end tightly.
9. Braid into a braid, squeeze the mouth tightly. (The braid should be evenly braided, not too tight or too loose)
10. Braided butter braid bread dough.
11. Put the braided butter braid bread into the baking tray, cover with plastic wrap, and carry out the final fermentation.
12. Brush the surface of the fermented butter braid bread dough with a layer of whole egg liquid evenly.
13. Sprinkle the crispy grains evenly.
14. Put it in a preheated 180 degree oven, the upper heat is high, the lower heat is low, bake for 25 minutes and it will be out of the oven.
Tips:How to make crispy grains:
raw material:
30 grams of butter, 30 grams of caster sugar, 70 grams of low-gluten flour.
practice:
1. After the butter is softened, add fine sugar and stir evenly.
2. Add sifted low-gluten flour.
3. After stirring, knead it by hand into small particles for later use.
