Name: Christmas Wreath Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g milk; 1, 50g egg; 30g White sugar; 3g salt; 270g High-gluten flour; 4g yeast; 40g Unsalted butter; a little Egg liquid; a little Muscat raisins; a little Coconut

Christmas Wreath Bread

by Soybean family

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

A few days ago at Christmas, the children temporarily told me that they had invited my classmates to come to play at home, on the one hand, for fun, on the other hand they wanted to let the classmates taste the food I made. The time was relatively rushed, and there was not much time to prepare. I temporarily baked them some bread, cakes, chicken wings, chicken legs, etc. The bread I shared today is one of the delicacies prepared that day. The production process is a little more complicated. Still more likable.
Reference weight: 2 reference temperature: 160 degrees"

Christmas Wreath Bread

1. Put the dough materials except butter into the bread bucket in the order of liquid first and then powder, start the kneading process, knead the dough until it is smooth, add the softened butter at room temperature to continue the kneading process, knead to the expansion stage

2. Cover the kneaded dough with plastic wrap and ferment at room temperature to 2~3 times the size

3. The fermented dough is divided into 6 equal parts, rounded and left for about 15 minutes

4. Take one of the dough and roll it into a round dough

5. Roll from one end to the other, pinch tightly at the closing, cover with plastic wrap and let stand again for about 10 minutes

6. Knead each dough into noodles about 65cm

7. Take 3 noodles and put them together, pinch the top to firm

8. Cross braided together according to the method of braiding

9. After editing, squeeze it tightly

10. Connect the ends of the braid together and pinch the joints tightly

11. Ferment at room temperature for about 1 hour, brush with egg liquid

12. Arranged with rose scented raisins, sprinkled with a little coconut

13. Put it in a preheated oven at 160 degrees and bake for about 20 minutes

Tips:
1. The amount of milk should be appropriately increased or decreased according to the water absorption of flour
2. The fermentation time depends on the temperature, and the time and status are flexibly controlled
3. When kneading the dough, separate it for several times, and let it stand for a period of time after each kneading.
4. When braiding the braid, it should not be too tight, and fermentation space should be reserved