#新良first Baking Competition# Crispy Twisted Bread

Name: #新良first Baking Competition# Crispy Twisted Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g (baked food) Original Bread Flour; 30g Caster sugar; 2g salt; 90g milk; 40g Whole egg liquid; 3g yeast; 20g butter; Some Coarse sugar

by Wheat millet

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I started baking just because it was fun. After entering the pit, I learned that the desserts sold outside originally had so many additives. In order to prevent the children from being infringed by those inexplicable things, I seriously entered the baking pit. As stated on the competition homepage: every baking hand-made records the temperature of the fingertips and the softness of the heart. The ultimate meaning of baking is to obtain love and happiness. Thank the organizer for providing this platform for learning and communication.
This twisted braided bread is medium in size and sweetness. Because it is added with milk, it tastes particularly soft, and the surface is sprinkled with coarse sugar. It clicks and clicks, it is fragrant and crisp, and it is too satisfying! The bread has no fillings, so it's easier to make. "

Ingredients

200g (baked food) Original Bread Flour
30g Caster Sugar
2g Salt
90g Milk
40g Whole Egg Liquid
3g Yeast
20g Butter
Some Coarse Sugar

#新良first Baking Competition# Crispy Twisted Bread

1. All the ingredients except butter are put into the bread machine one by one, first put the liquid, then put the flour, dig a hole in the flour to bury the yeast, remember to separate the salt and the yeast. Start the bread maker kneading program, add the softened butter after 20 minutes, start the fermentation program (my bread maker fermentation program includes 30 minutes of kneading and 60 minutes of fermentation), and send it to 1.5 to 2 times the size.

#新良first Baking Competition# Crispy Twisted Bread recipe

2. The fermented dough is taken out and squeezed out, divided into 12 equal parts, rounded, covered with plastic wrap, and proofed for 15 minutes.

3. Take two dough pieces and knead them into thin strips, making them as long as possible. The two noodles cross vertically.

4. Fold the lower one horizontally in half and press it across the upper one.

5. Then fold the vertical one in half and press it on top of the two previous ones. Repeat the above two steps until the end, and finally pinch the end and press it under the braid.

6. Make the remaining dough in turn, put it in the baking tray, cover with plastic wrap, and carry out the second fermentation, and the fermentation will be 1.5 to 2 times.

7. The surface of the fermented bread is evenly brushed with egg liquid and sprinkled with coarse sugar.

8. Put the bread in the oven preheated to 180 degrees and bake for 15 minutes. If the color is satisfied, immediately cover with tin foil to prevent the color from being too dark and the surface burnt.

9. Take it out of the oven and place it on the drying net to let cool.

Tips:
I use firewood eggs, which are golden in color and the finished product is very beautiful. Regarding coarse granulated sugar, you can sprinkle more if you like sweet, it tastes better.
The water absorption of different flours varies in different seasons, so please master it accordingly.