Twisted Braided Bread: The Tenderness of Hot Seeds
1.
Hot seeds: mix with hot boiled water and flour, stir until it is delicate, then let it cool naturally, cover with plastic wrap and put it in the refrigerator. It is best to prepare it the day before.
2.
With the main dough, except the butter, all the main ingredients and the hot seeds prepared the day before are mixed together. It should be noted that the milk should not be poured in at one time, first pour half of it, and then increase according to the dry and wet conditions of the dough. After the dough is smooth, put butter softened at room temperature and knead out the hard film. \nIn the first fermentation, the dough should be doubled and the dough should not be retracted. \nThese steps are not shown in the picture.
3.
Integer. After fermentation, exhaust. Divide equally into 18 equal parts. Knead round, cover with plastic wrap and let stand for 15 minutes.
4.
While at this time, stir the pork floss and salad dressing evenly, set aside
5.
Integer. Take a squeeze, roll it into an oval shape, take an appropriate amount of mixed floss, and roll it into long strips.
6.
Set of three, braided into twists
7.
The second fermentation. Take a bowl of warm water and place it in the oven to give a certain amount of humidity support to the shaped and fermented dough.
8.
After the second fermentation, brush with egg liquid, sprinkle with chopped green onion and sesame seeds.
9.
Bake for 20 minutes at the upper and lower temperature of 160 degrees, and it is ready to go out.
