# Fourth Baking Contest and is Love to Eat Festival# Braided Bread
1.
Put the ingredients except butter and raisins into the bread bucket and stir to form a smooth dough
2.
Add room temperature butter and continue to stir to the complete stage, then add in the drained raisins and knead evenly
3.
Put it in a container, cover with plastic wrap, and perform basic fermentation to 2 times the size
4.
Take out the fermented dough, ventilate, divide into 6 equal parts, round and relax for 20 minutes
5.
Roll the dough into strips, take 3 pieces and braid them, and do the same for the other three pieces
6.
Put it in a baking tray lined with greased paper for the final fermentation
7.
When fermenting, let's make the soufflé sauce, butter at room temperature, add powdered sugar and beat evenly, add egg liquid in portions, beat evenly each time and add another time, sift in the low flour and almond flour, and stir evenly. Can be put in the piping belt
8.
After the fermentation is over, brush the egg mixture and squeeze the soufflé sauce
9.
Preheat the oven at 180°C, 20 minutes for the middle layer, and cover with tin foil in time.
Tips:
Pay attention to the baking time and temperature, you need to make corresponding adjustments according to your own oven
