Custard Braided Bread
1.
Stir all the custard sauce ingredients evenly, sieve, heat into a paste on low heat, stir while heating, and put in the refrigerator for one hour after completion.
2.
Knead the Chinese ingredients into a dough and ferment for 1-2 hours
3.
Take out the middle kind of dough, tear it into small pieces, mix with the main dough material and custard sauce and knead until the gluten spreads and the surface is smooth, then add the softened butter and continue to stir to the complete stage.
4.
Put the kneaded dough into a container, cover with plastic wrap, and relax at room temperature for 30 minutes
5.
Divide into 12 equal parts of dough, round and relax for 20 minutes
6.
Roll the loosened dough into an oval shape.
7.
Fold the dough in half from both sides to the middle.
8.
Roll into long strips and braid each group of 3 strips.
9.
The braided braids are finally fermented in the oven.
10.
The braid that has been made, 180 degrees, lower layer, 30 minutes, let cool on the grill after the oven.
11.
Baked braided bread.
Tips:
The yeast powder will be fermented quickly if it is divided into two parts.
Tear the middle kind of dough into small pieces and the main dough and it will be much better.
The final fermentation is made in the oven, and a large bowl of hot water is put in the oven for fermentation.
Buy on JD
Buy on Amazon
