Christmas Wreath Bread

Name: Christmas Wreath Bread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 40g White sugar; 4g salt; 1 piece egg; 3g yeast; 120g milk; 35g butter; 80g Dried cranberries

by sourcehe

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Christmas is here. I like baking. Every Christmas, I make some Christmas bread and Christmas biscuits at home. I eat Christmas bread and Christmas biscuits for the children and make them by myself. It is not only healthy and nutritious. You can also play baking with children and cultivate children's hands-on ability.
Today I want to share the Christmas wreath bread. The ingredients for this bread are very common. The high-gluten flour is made of arowana baking flour. The bread made of this kind of flour is fluffy and soft, with moderate saltiness and sweetness. I also added dried cranberries, sour Sweet and delicious, with a hint of wheat fragrant, children like to eat it very much, and they are clamoring to make it every Christmas. "

Ingredients

250g High-gluten Flour
40g White Sugar
4g Salt
1 piece Egg
3g Yeast
120g Milk
35g Butter
80g Dried Cranberries

Christmas Wreath Bread

1. Ingredients: 250 grams of wheat flour for Arowana bread, 40 grams of sugar, 4 grams of salt, 1 egg (about 50 grams), 3 grams of yeast, 120 grams of milk, 35 grams of butter, and 80 grams of dried cranberries.

2. Flour, sugar, salt, eggs, yeast, and milk are poured into the chef's machine. After mixing at low speed, adjust to gear 4 and continue to knead until the flour becomes gluten. Put it into the softened butter at room temperature. Expansion phase.

3. Chop the cranberries, add them to the dough, and mix well on low speed.

4. Knead the dough until it is smooth, put it back in the bucket, and ferment at room temperature to 2 times its size. The first fermentation is complete.

5. The fermented dough is squeezed out of the air in the dough and divided into 6 equal pieces of small dough, each dough is about 90 grams.

6. Knead the small dough smoothly, flatten it, and roll out the dough thinly with a rolling pin.

7. The dough is rolled up from one side, and it should be tightly rolled without leaving a gap in the middle.

8. After rolling up, knead a long strip, about 55cm, and do the same for 6 doughs, uniform in size and length.

9. Take 3 pieces, one of the heads and the three heads are tightened, and braided in a three-strand braid. Don't stretch it too tightly, just relax.

10. After weaving the long strip, connect the two ends together to make a flower ring.

11. Put silicone oil paper on the baking tray and put it in the baking tray. I made two garlands and used two baking trays.

12. Put a plate of cold water in the oven under the oven, put the baking tray in the oven, press the fermentation button, 45 minutes, 38 degrees.

13. After the Christmas wreath is fermented to twice its size, take it out and apply a layer of egg wash.

14. Preheat the oven, heat up to 165 degrees, lower the heat to 180 degrees, 22 minutes, toast the bread, take it out and let cool.

15. Cool the Christmas wreath, sprinkle some toner, Christmas decorations, and decorate it. It has a Christmas atmosphere.

Tips:
1. Dried cranberries can use raisins, but I personally think that dried cranberries will be more delicious. 2. Each oven is different, the temperature and time are slightly different. 3. If you like a larger Christmas wreath, you can make one, but you have to knead it about 80cm in length to roll it into a wreath.