Custard Braid Bread-family Breakfast Companion

Name: Custard Braid Bread-family Breakfast Companion
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 220g High-gluten flour; 1 piece egg; 40g Low-gluten flour; 100g water; 40g Caster sugar; 2g salt; 4g yeast; 15ml rum; 10g Raw sugar; 40g Butter (milk crisp); 40g Low-gluten flour (milk pastry); 40g Powdered sugar (milk pastry); 30g Egg (milk puff); 25g Dried black raisins; 30g Camellia oil

by KL Le Yoyo

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

[Bread] is the breakfast I eat most often,
Breakfast at home is relatively simple;
Mainly based on bread and a cup of hot drink,
And bread can have various flavors,
So I won’t get bored.

The soufflé bread that I ate when I was young has a layer of crunchy brown sugar on it.
It tastes very fragrant;
Originally, his husband didn’t like to eat bread,
After I bake it, since he actively said he wanted to eat bread;
I asked him why he said he wanted to eat bread,
He answered me: Because there is a layer of sugar sprinkled on it,
I especially like to eat bread sprinkled with sugar;
Doesn’t I have to sprinkle a layer of sugar when I make bread in the future?

Whether the taste of the bread tastes soft,
This is the key to the kneading, fermentation process and climate;
When I tried to make bread in winter,
I can’t make a dough that is 2.5 times the size.
Later, I watched the experiences shared by food experts,
It turns out that making bread in winter requires adding 1 gram of yeast.
This will make the dough better ferment.

Avoid water loss on the surface of the dough during the fermentation process,
Cover the bread bucket with a damp cloth,
This will prevent the dough from losing moisture.

Custard Braid Bread-family Breakfast Companion

1. Put the bread-making materials, water-camellia oil-egg-flour-sugar-salt-yeast into the bread bucket according to the steps; start the kneading mode (15 minutes) and kneading the noodles. After 15 minutes, the kneading is finished and continue to start the kneading mode (20 minutes) for kneading.

Custard Braid Bread-family Breakfast Companion recipe

2. Dried black raisins are softened in advance with an appropriate amount of rum.

3. After the kneading process is over, take out the bread bucket and cover the bread bucket with a wet gauze or thin cloth; the oven starts the fermentation function and the temperature is adjusted to 30 degrees; put a bowl of hot water in the oven to let it in the oven during the fermentation process More moist; put the bread bucket on the bottom of the oven.

4. Cover the oven door and start the oven to start fermentation. Adjust the fermentation time to 60 minutes; observe the degree of expansion of the dough during the fermentation process; wait for the dough to ferment to 2.5 times larger and then take it out; if the fermentation is over after 60 minutes, the dough is not good Adjust the fermentation time to start the fermentation function again until the dough is successfully fermented.

5. The fermented bread dough 2.5 times the size is taken out of the oven.

6. Vent and knead the dough, cover it with plastic wrap, and let it rest for 15 minutes.

7. After 15 minutes of relaxation, divide into four dough pieces, knead the dough, cover it with plastic wrap, and let it stand for 15 minutes.

8. After 15 minutes, divide a dough into three small doughs equally.

9. Knead the separated small dough into a strip.

10. After kneading the three noodles, put the left one on the middle noodle, and then put the noodle on the right to pinch the top end.

11. After the top of the dough is pinched and closed, the braid must be braided, and the braid must also be pinched and closed.

12. Repeat the steps for the remaining three doughs to complete, and reserve extra space after placing them on the baking tray.

13. The braid dough is fermented for the second time, and the oven fermentation function is activated; the temperature is adjusted to 30 degrees, the fermentation time is 40 minutes, and the fermentation is doubled.

14. When the dough is fermented for the second time, start to make the soufflé. Mix the room temperature butter and sugar powder evenly.

15. Add room temperature eggs and butter and mix well.

16. Finally, sift in the low-gluten flour and mix it evenly with a spatula, then put it into a piping bag.

17. Take out the fermented braid dough and brush with a layer of egg liquid.

18. Put the soaked black raisins on top of the dough and sprinkle with a little sugar.

19. Finally squeeze the soufflé sauce, and preheat the upper layer by 180 degrees and the lower layer by 170 degrees.

20. Put it in the middle of the preheated oven and bake for 20 minutes.

Tips:
-The raw materials for making bread, such as butter and eggs, are taken out of the refrigerator at room temperature in advance.
-Bread is generally put in a fresh-keeping box and can be stored in a sealed refrigerator for one week. It is recommended to consume as soon as possible.
-The oven temperature and baking time need to be adjusted according to each oven.
-Freshly baked bread needs to be baked immediately and placed on the grill to dry.
-For the sugar sprinkled on the dough, it is recommended to use raw sugar, so that it tastes more delicious.