Greek Easter Bread
by Food·Color
Favorite
Difficulty
Easy
Time
24h
Serving
2
The dough of Greek religious holiday bread is added with nuts and dried fruits, braided, and stuffed with red eggs to become Easter bread.
Easter eggs, they have long been heard, and they have never been trimmed. The focus is not on eggs, but on dyeing. How did that color come out, I was puzzled at the beginning. I saw a circle on the Internet, using pigments, colorful, colorful. However, there is always a grudge about the pigment. "The Apprentice Baker" only dyes red, but what exactly is red? In fact, many places in China also have the custom of giving red eggs. It seems that it is because of having children or something else? How did you get the skin of that red egg? Soon I found a solution-put the red yeast rice powder in water and boil it with the eggs, it will definitely be a little bit colored. As for how red it can be, I can only wait and see. Facts have proved that this idea is very correct, and the effect of dyeing is far better than expected. . .
Too much bread shaping, "The Apprentice Baker" put it very briefly, "Before shaping the bread into a spherical shape, first divide the dough into 3 equal parts, using the three-strand braid weaving method shown on page 88. Finally, stuff the eggs. Into the gap between the braided braids." And after reading a few online methods, they are twisted into two strands. Although I felt that putting the egg into the gap between the two strands of twists would look more even than the three-strand braid, I still followed the original and braided the three-strand braid. Worrying that the braids would be too short to make loops, I made the dough as long as possible, but it became too long. The braid looked very thin, and the egg couldn't get deep into it, so he had to stick most of his body outside. This effect. . . . Can only make do with it.
The dough is ugly and the eggs are amazing. . . . "
Easter eggs, they have long been heard, and they have never been trimmed. The focus is not on eggs, but on dyeing. How did that color come out, I was puzzled at the beginning. I saw a circle on the Internet, using pigments, colorful, colorful. However, there is always a grudge about the pigment. "The Apprentice Baker" only dyes red, but what exactly is red? In fact, many places in China also have the custom of giving red eggs. It seems that it is because of having children or something else? How did you get the skin of that red egg? Soon I found a solution-put the red yeast rice powder in water and boil it with the eggs, it will definitely be a little bit colored. As for how red it can be, I can only wait and see. Facts have proved that this idea is very correct, and the effect of dyeing is far better than expected. . .
Too much bread shaping, "The Apprentice Baker" put it very briefly, "Before shaping the bread into a spherical shape, first divide the dough into 3 equal parts, using the three-strand braid weaving method shown on page 88. Finally, stuff the eggs. Into the gap between the braided braids." And after reading a few online methods, they are twisted into two strands. Although I felt that putting the egg into the gap between the two strands of twists would look more even than the three-strand braid, I still followed the original and braided the three-strand braid. Worrying that the braids would be too short to make loops, I made the dough as long as possible, but it became too long. The braid looked very thin, and the egg couldn't get deep into it, so he had to stick most of his body outside. This effect. . . . Can only make do with it.
The dough is ugly and the eggs are amazing. . . . "
