Hydrangea Bread
by Shu Shu's Kitchen
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add eggs and milk to the bread bucket, then add flour, sugar, salt, and yeast.
2. Press the kneading stall to knead the noodles (pull the noodles on the side of the bread bucket toward the middle with chopsticks).
3. Kneading the dough for the first time is complete, add butter, press the dough stall again, and continue kneading.
4. The noodles are fermented to double the size.
5. Put it on the panel and knead until exhausted, then divide into 25g portions, cover with plastic wrap and leave for 10 minutes.
6. Rub the dough into strips of about 20 cm, and then cross them.
7. Face to face to embrace the other face to face.
8. Braid the rightmost one to the left.
9. Pick up the leftmost one and place it on the one just braided.
10. Repeat 8 pictures to continue braiding.
11. The end is glued together.
12. Rolled up from the tail inward, like a hydrangea.
13. Put it in a baking dish, cover with plastic wrap and ferment in the oven for 40 minutes (about 1.5 times the size, you can put 2 bowls of water in the oven so that it won’t dry).
14. After fermenting, take out and brush with egg liquid.
15. Preheat the oven, put the bread in the middle layer at 170 degrees, and look at the color and tin foil in the middle for about 25 minutes to take it out.
