Name: Garland Breakfast Bread
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 30g butter; 50g egg; Some lettuce; Some Salami; Some tomato; Some Thousand Island dressing; Some Cucumber; Some Purple cabbage; 3g salt; 3g yeast; 3 drops Gorgeous essential oils; 1g cocoa powder; 125g Cold water; 35g Caster sugar

Garland Breakfast Bread

by Hani 22

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

[Works of Bai Cui's Fifth Food Contest]
Breakfast can sometimes be made simple, nutritious and rich, just like this garland bread. You can make up the dough in advance in the first night, put it in the refrigerator overnight, and ferment to twice its size. When the next morning, just divide it. Fermentation, baking, and finally after the bread cools, cut a knife in the bulging area of the bread, add your favorite nutritious and delicious ingredients, and finally eat it with your family, this kind of scene can't be more warm.

I was seen by my nephew during the filming of this bread, and I was very curious about it. I think it might be the shape of the wreath and the rich ingredients that attracted his attention.

Garland Breakfast Bread

1. Pour the ingredients except butter into the bread bucket one by one

2. Stir with chopsticks, start "self-service noodles function", select 20 minutes

3. Then add butter, and select the "self-kneading function" for 20 minutes, until the dough can pull out the hand mask

4. Select "yogurt function" for the first fermentation, the time is 1 and a half hours

5. Sent to 2 times the size

6. At this time, if the mold is not anti-sticking, you need to apply a layer of butter in advance, then sprinkle a layer of flour, and then pour out the excess flour. This is to prepare for anti-sticking.

7. The finished dough is vented and divided into 12 doughs, 6 raw-color doughs, 3 doughs are kneaded with colorful essential oil, 3 doughs are kneaded with cocoa powder

8. Put in the mold

9. Put it in the oven, put hot water in the lower layer, turn on the fermentation function, and ferment at 40° for 60 minutes, 10: the dough is doubled again. (The final choice for the mold is a hollow mold. If there is none, try to put a cylinder in the middle of the mold to support it)

10. Preheat the oven in advance, and bake for 20 minutes at 165°, during which the bread is colored and covered with tin foil in time

11. Take out the baked bread, remove the mold, let it cool, cut a knife in the bulging area of the bread, and add your favorite nutritious and delicious ingredients.