1. Prepare the soup ingredients.
2. Pour high-gluten flour and water into a small milk pot, mix well with a manual whisk
3. Turn on a low heat and stir while heating until it becomes a paste.
4. Put the prepared soup in a clean container, cover with plastic wrap, and keep it in the refrigerator for 1 hour.
5. Cut the butter into small pieces in advance to soften it and set aside. Prepare the main dough ingredients and the chilled soup.
6. First liquid, then powder, then sugar and salt to open the two corners, yeast dig holes in the flour and put it in. The soup is also put in.
7. 4. Turn the cook machine on gear 1 and mix until there is no dry powder. Turn to gear 3 for about 6 minutes until the dough is smooth and a thick film can be pulled out.
8. Add the softened butter.
9. Turn to gear 1 to let the butter slowly blend in, then turn to gear 3 for about 6 minutes to beat until the film can be pulled out.
10. Take out the beaten dough, round it, put it in a clean basin, cover with plastic wrap, and make a shot at 28 degrees.
11. 7. It takes about 1 hour to send it to twice the size. Just dip your fingers in the flour and poke the hole without shrinking or collapsing.
12. Take out the dough and press gently to exhaust
13. Divide into 6 equal parts. Hand reversed C-shaped counterclockwise rounding. Cover with plastic wrap and relax for 20-30 minutes.
14. Take a loose dough and roll it into an oval shape
15. Turn it over and thin it out on one side.
16. Roll into strips from top to bottom. Roll all up, cover with plastic wrap and relax for 10 minutes
17. It relaxes well. Take three noodles at a time and knead them in order. Don't just knead one at a time. Let the noodles have a chance to relax. Slowly roll into a 50cm strip. The slack is in place and it is easy to operate. 6 strips in total
18. Set of 3 strips, press and pinch the 3 strips on the head, weave the noodles into 3 strands from the beginning
19. Then pinch the tail, and pinch the head to form a wreath shape. Do the same for the other set of noodles. 2 4-inch pizza pans, padded with round oil paper, and put the garland dough on.
20. Oven fermentation gear, temperature 35 degrees, humidity 85 (put a bowl of hot water in the oven to increase the humidity), and carry out secondary fermentation for 40 minutes.
21. Press with your fingers, rebound slowly, and the second round is completed. Take out the preheated oven up and down 170 degrees. Brush a layer of egg yolk liquid with the second-made wreath and decorate with raisins. Put it in the middle of the preheated oven and bake for 18 minutes. Satisfied with the color, stamped with tin foil in time
22. After baking, take out and shake the baking tray, transfer to a cooling rack to cool down. Sprinkle with a layer of moisture-proof powdered sugar.
Tips:1. The water absorption of flour is different. You can reserve 5-10 grams of water and add it depending on the situation.
2. The dough must be slack in place during shaping to prevent noodles from breaking. Don't braid the braid too tightly.
3. The bread can be sealed and stored.
4. It is for reference when baking warm, you can adjust it according to your own oven.
