Christmas Ring Bread

Christmas Ring Bread

1. All materials are well weighed. Except for corn oil, all other materials are put into the bread machine to start the kneading function. First select 20 minutes. In fact, the initial expansion is reached in 15 minutes.

2. Then look at the shape, knead it into a smooth dough, add corn oil and knead until the expansion stage for about 10 minutes.

3. Knead to complete expansion, you can pull out a thin and flexible glove film.

4. Divide the dough into three equal parts, leaving a plain dough.

5. Take one portion and add red yeast rice powder, knead the color evenly, and finally round it.

6. Take one portion and add matcha powder, knead the color evenly, and finally round it.

7. Put three rounded doughs into the box.

8. Knead it into the box, put it into the oven, and transfer it to the fermentation area for the first fermentation.

9. When it reaches 1.5 times the size, dip your fingers in flour and poke holes on the surface of the dough. If the holes do not shrink, the fermentation is complete.

10. Take out the fermented dough and press to vent it. Divide the dough into 12 equal parts. After rounding, cover with plastic wrap and relax for 20 minutes.

11. Take a small dough, roll out the small dough thinly, turn the dough over with the help of a scraper, and roll it down from top to bottom with the help of a scraper, pinch tightly to close the mouth, and knead it (the operation is the same for all three colors).

12. Pinch the three colors together at both ends. If the dough is a bit dry, just stick it with wet water.

13. Then twist the dough, like twisting, and finally butt the two ends, tidy the joints, and pinch them tightly to prevent the joints from bursting during the second fermentation.

14. Put it in the oven and ferment to 1.5 times its size. The flour can be slowly rebounded by pressing the flour on the dough with fingers.

15. The fermented noodles are sent to the preheated oven, heated at 150 degrees and lowered at 160 degrees, and bake for 18 minutes (the temperature of each oven is different, please adjust the time and temperature according to the temper of your own oven), in order to prevent the top from being colored Cover the tin foil in time, take it out of the oven and put it on the air-drying net immediately, and keep it sealed when it remains warm.

16. Finished picture

17. Finished picture

18. Finished picture

19. Finished picture

Tips:

The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please follow the temperature of your own oven. Adjustment)