Name: Mini Hara
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 127g High-gluten flour; 7g White sugar; 1g salt; 1g Dry yeast; 7g Corn oil; 23g Whole egg liquid; 8g yolk; 49g water; Some White sesame; a little poppy seed

Mini Hara

by Food·Color

4.9 (1)

Favorite

Difficulty

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Serving

Hara is a braided bread for the Jewish Sabbath and a celebration bread in Europe. It symbolizes the kindness and generosity of water droplets. Braids usually divide the bread into 12 separate parts, symbolizing the 12 tribes of Israel. "
510 grams of flour "makes 1 large braided bread, or 2 small braided bread, or 1 large double braided bread". I'm really sorry, the "small braided bread" with a flour consumption of about 250 grams seems a bit big, and 1/4 of more than 120 grams of flour is the most used amount. And 1/2 is "small", 1/4 can only be mini. . . .
It was discovered when it was finally fermented that the bread had surface decorations, sesame or poppy seeds. The author said somewhere "like to mix them", then use the two together. Poppy seeds, which can be seen almost everywhere in "The Apprentice Baker", are mostly used for surface decoration, alone or mixed with other ingredients. The author always says "sesame or poppy seed". "Or" means that it can be replaced by other ingredients. I used to use sesame instead. After all, I'm still fascinated by its tiny tiny dots. It can't be replaced by black and white sesame seeds. You can't give it up. Just shop online. The omnipotent Taobao finally collected this inactivated poppy seed. . . Looking at it dotted on the surface of the dough, the small dots the size of the tip of a ballpoint pen are really not the effect that black sesame seeds can show. . . . "

Mini Hara

1. Dough material

2. Mix flour, salt, sugar and yeast in a bowl

3. Egg liquid, egg yolk, oil, water, mixed

4. Pour the powder mixture and liquid mixture into the bread bucket separately

5. Put it in the bread machine, and the dough mixing process is about 30 minutes

6. Can pull out the film

7. Put it in a bowl and ferment for about 1 hour

8. Dough grows up

9. Knead the dough for 2 minutes, let the dough vent, shape it into a ball again, put it in a bowl, and continue to ferment for 1 hour

10. Dough grows up

11. Divide into 3 equal parts, round and relax for 10 minutes

12. Roll into a thick strip with sharp ends

13. One end overlaps,

14. weave plaits

15. Tighten the two ends, make braids thick in the middle and thin at both ends, put them in the baking tray, and ferment for 60-75 minutes.

16. The dough grows to 1.5 times

17. Brush egg liquid on the surface

18. Sprinkle with white sesame and poppy seeds

19. Put it in the oven, middle level, up and down fire 177 degrees, bake for about 30 minutes

20. The surface becomes brownish yellow, out of the oven, and eat after cooling for 1 hour

Tips:
The kneaded dough should be soft, full and not sticky.
The fermentation time depends on the actual temperature.
It can be used without poppy seeds or replaced with other materials.