Garland Bread
1.
Pour warm water, salt, sugar, flour, yeast in the bread machine, and then knead it into a smooth dough;
2.
Add small pieces of butter to the dough and continue to select the kneading function. If you knead by hand, try to knead for a while as much as possible in this step to fully integrate the butter with the dough;
3.
Cover the kneaded dough with a layer of plastic wrap or a damp cloth and leave it in a warm place for fermentation. It will ferment to 2~3 times its original size. Use your fingers to poke a hole. The recessed area does not shrink significantly, or you can pick up a piece to see There are many evenly distributed honeycomb holes inside, which proves that the dough is well developed;
4.
Sprinkle an appropriate amount of dry flour on the counter, then take out the fermented dough, press the dough with all the palms a few times to exhaust, and then continue to knead the dough with the roots of the palms, so that the air in the dough is completely exhausted;
5.
After the dough is kneaded and exhausted, sprinkle some hand powder and start rolling the dough into a large slice of about 50*25cm. Spread the prepared blueberry sauce (chocolate sauce, bean paste, etc.) on the dough, spread evenly, and set aside the edges 1cm blank, so that it is better to handle later, then sprinkle with raisins and press slightly.
6.
Roll the dough along the long side, roll it tight, pinch it tightly! After the roll is finished, gently knead the long strip of dough to a length of about 60-65 cm. Use a sharp knife to cut the dough from 1 cm away from the edge along the middle line into two pieces. A sharp knife can only Cut out good-looking noodles, so that the dough rolled out at the back will look good;
7.
Then use the two-strand braid technique to braid the two pieces of dough, as shown in the figure, be sure to expose the cut surface~ The two-strand braid technique is super simple, just cross and overlap each other in turn;
8.
Then the head and tail are connected and connected to form a wreath. The joints must be pinched and pinched, and placed on the rice cooker, leaving a space of 2-3 cm around to leave room for fermentation;
9.
Cover the pot, continue to proof until it is twice as large, select the cake function, steam for 30-40 minutes, and the delicious buns can be out of the pot! ~ (If the rice cooker has more functions, select the cake mode if there is a cake mode, if the function is simple, select the cooking button function, when the rice cooker jumps to the heat preservation, our fragrant soft bread is ready Up;)
Tips:
1. When the bread is finished, do not dry it directly in the air, so that the dough will feel very dry and hard next time you eat it, which is incomparable with the soft dough when it comes out of the pan, and the taste is much worse; you can let the dough cool until it is not completely dried. When it is cold, put it in a fresh-keeping bag when there is residual temperature, and then tie the bag tightly, so that the bread is still very moist and soft when you eat it next time;
