Sugar Twist Bread
1.
Prepare all the ingredients.
2.
Put all the dry ingredients into the mixing bucket of the cook machine, put the yeast powder in the middle, and do not contact with sugar or salt.
3.
Mix all the dry ingredients and stir well, then add all the wet ingredients. Do not add water all at once, set aside 10g, and decide whether to add it according to the state of the dough.
4.
First use chopsticks to stir all the ingredients into a flocculent shape, the flour will not fly out after starting the machine.
5.
Start the cook machine and knead the dough until smooth, then add softened butter.
6.
Continue to knead the dough, knead the dough until it can pull out a transparent and non-breakable film.
7.
Round the dough again, put it in a bowl, cover with plastic wrap, put it in the steaming oven, select the "fermentation" mode, set the temperature to 30 degrees, and time for 40 minutes.
8.
The dough is fermented to about twice its size. Dip dry flour with your fingers and poke into the dough. After you take out your fingers, the dough does not shrink or collapse, indicating that fermentation is complete.
9.
Pour out the fermented dough, press the air gently, and divide it into 12 equal pieces of dough, knead them separately, cover with plastic wrap and relax for 20 minutes.
10.
Roll the dough into elongated strips, each with two in a group, and place them crosswise.
11.
Fold the ends of the horizontal strip to the left and right, and stagger the upper strip.
12.
Then fold the vertical strip up and down, staggering the first strand.
13.
Repeat the above steps until the end, weave the twist, and the end part should be pinched and pressed at the bottom.
14.
Prepare all the twisted dough in turn and place them in the baking tray, leaving room for fermentation.
15.
Put the baking tray in the steaming oven, set the "fermentation" mode, the temperature is 35 degrees, and the time is 1 hour.
16.
After the fermentation is complete, take out the baking tray and preheat the oven at 200 degrees. Brush the surface of the dough with a thin layer of egg wash and sprinkle with sugar.
17.
After the oven has been preheated, put the baking tray into the oven and select the "up and down baking" mode, the temperature is 180 degrees, and the time is 20 minutes.
18.
Bake until the surface is golden and ready to go out. Keep it sealed until it is not hot to your hands.
Tips:
1. The dough for making braided bread must be kneaded long enough to make it easy to shape. It must be slack in place to make it long. If you can’t make enough length at a time, you can do it in batches. Relax for a few minutes.
2. The baking temperature and time should be adjusted appropriately according to the performance of your own oven.
