Christmas Wreath Bread
1.
Prepare materials
2.
Put all the ingredients except butter and dried fruit into the mixing tank, add milk, stir with chopsticks, turn on the first gear of the chef's machine, and beat into a dough in 2 minutes
3.
Beat for 4 minutes in the second gear of the cook machine, the dough has become gluten
4.
Add the softened butter, continue to use the 2nd gear, beat for 6 minutes, pull out the dough, and pull out the glove film
5.
Take out the dough, add dried cranberries and knead well
6.
The dough is rounded into a basin and fermented at room temperature for about 2 hours, until the dough is fermented in place (room temperature 22 degrees)
7.
Take out the dough, press to exhaust, divide into 6 equal parts, proofing for 20 minutes in the middle,
8.
Shape the dough into an olive shape and knead it all to 30 cm
9.
Weave into three debates, which must be connected in the middle
10.
The 2 ends are closed into a garland, put in the oven, and hot water is placed underneath for a second shot
11.
The dough is in place, and the surface is brushed with egg wash
12.
Put it in a steaming oven that has been preheated 180 degrees, middle level, 20-25 minutes
13.
Take it out and let cool at that time
14.
After letting cool thoroughly, sift the powdered sugar on the surface and decorate with dried cranberries. It's OK
15.
Take a look at the cut noodles, dumpling flour is also very effective for making bread
Tips:
1. Dumpling flour is very easy to come out of the film. When making noodles, be careful not to overspread.
2. The milk I use is cold, so it takes a long time to serve
3. The dough of the braid is used for joining together, be careful not to crack
