Rice Four-strand Braided Bread

Name: Rice Four-strand Braided Bread
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 290g Rice bread flour; 30g butter; 2g yeast; 40g Egg liquid; 2g salt; 180g milk; 30g Caster sugar

by Greedy cat vip who loves life

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Bread should be delicious, and there are three things that cannot be omitted: egg liquid, sugar and butter. If you want to eat healthy bread, you can reduce them appropriately, but they must not be lacking. Eggs can make the bread taste sweeter and more attractive in color. Sugar can make the bread swell higher and softer. Butter will make the dough more gluten and make the bread soft and delicious.

Today's bread ingredients are not limited to wheat flour as before. The rice bread that is popular recently is made of rice flour, and the taste is different from ordinary wheat bread. Rice bread doesn't have the smell of dough fermentation, and the taste is relatively soft and waxy. Because rice flour is different from wheat flour, it will not become hard on the second day and the third day.

Ingredients

290g Rice Bread Flour
30g Butter
2g Yeast
40g Egg Liquid
2g Salt
180g Milk
30g Caster Sugar

Rice Four-strand Braided Bread

1. Pour the bread ingredients into the kneading bowl and start kneading the dough with a cook machine. After kneading it into a thick film, add butter and continue kneading for about 10 minutes. The rice bread flour is not like wheat bread flour, which can pull out the film, so as long as it reaches The coarse film stage is fine.

2. Roll the kneaded dough into a round shape, weigh it, and divide it into 16 equal parts.

3. After dividing the small dough, cover it with plastic wrap or put it in an airtight container, and put it in the refrigerator to relax for 20 minutes. This step will let the dough relax enough, and it will not shrink or break when it is rolled into a long strip.

4. Take a loose dough, sprinkle some dry powder on the bottom to prevent sticking, and roll it into a round shape.

5. Cut the dough into an olive shape and knead it into long strips with a length of about 25cm. If you find that the dough is shrinking during kneading, cover it with plastic wrap and let it rest for 5 minutes before kneading.

6. Pinch the heads of the four kneaded noodles together and divide them into 1, 2, 3, 4, and 4 respectively. Then, start to weave them with 1 and 3, and then 2 and 4.

7. Remember these braids, follow the steps 1 to 3 and 2 to 4 to braid them all the time.

8. Finally, squeeze the tail tightly and knead it into a pointed shape. If you don’t make a croissant shape, you can make it like the diamond shape in the picture.

9. The prepared croissant is fermented to 1.5 times the size in a warm place. At this time, you will find that the bread will expand significantly, and it will rebound when you press it gently. After the oven is preheated at 185°, put the dough into the oven The middle layer can be baked in 25 minutes. After the half-baked bread is colored, it should be covered with tin foil to prevent the color from being too heavy!

10. The cooked rice bread is really fragrant and soft. The wheat bread you usually eat is different. The rice bread has a special fragrance of rice, and the soft and glutinous taste is particularly addictive!