#trust之美#chinese Four-strand Braided Bread
1.
Mix the Chinese ingredients together and knead them into a dough, cover them with plastic wrap, and leave them to ferment in the refrigerator for about 17 hours at low temperature.
2.
The main dough material is weighed and placed in a deep basin
3.
The fermented medium-type dough is torn into pieces and the main dough materials (except oil) are put together for kneading.
4.
When the dough can pull out the thick film, add rice bran oil, continue to knead until the dough can pull out the transparent film, and the kneading is over.
5.
The dough is rounded, covered with plastic wrap, and basic fermentation is carried out in a warm and humid place. When the dough is twice the original size, dip your fingers in flour and poke holes at the top without collapsing or shrinking, and fermentation is successful.
6.
Take out the dough, vent it, weigh it, divide it into four equal parts, knead it, and relax it for 5 minutes.
7.
Knead the small dough into equal-length noodle sticks, put the tops together, and divide them into numbers 1, 2, 3, and 4 from left to right.
8.
First pass 1 over 2 and place it on top of 3.
9.
1 and 3 twists
10.
4 over 1 and 3
11.
Then renumber 1, 2, 3, 4 from left to right. Continue the above steps to braid
12.
Braid the braid to the end, pinch the interface tightly,
13.
Transfer the big braids to the baking tray and place them in a warm and humid place for secondary fermentation
14.
When the green body is nearly twice its original size, brush a layer of egg liquid on the surface
15.
Sprinkle with crumbs and sesame seeds, put in the middle layer of the preheated oven, heat up and down at 170 degrees, about 30 minutes.
16.
Place the baked bread on the grill to cool
17.
Golden color, big bread
18.
Come to a close-up, beautiful
19.
slice
20.
Obvious drawing effect
Tips:
Puff pastry is made in advance, you can make more at a time, and put the remaining in a fresh-keeping bag for storage in the freezer, and take out a little bit in advance to thaw. The specific dosage is: 30 grams of powdered sugar, 50 grams of low-gluten flour, 5 grams of milk powder, and 40 grams of unsalted butter. The butter does not need to be softened, just knead all the ingredients together into granules.
