Name: Walnut Braided Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 390g High-gluten flour; 50g Whole egg liquid; 200g milk; 40g Soft white sugar; 2g salt; 4g Dry yeast; 40g Unsalted butter; Some walnut; Some Whole egg liquid (for decoration); Some Honey (sprayed on the surface)

Walnut Braided Bread

by Dazzling silk scarf

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The story behind this dish~: The role of walnuts: The phospholipids in walnuts have a good health care effect on the cranial nerves. Walnut oil contains unsaturated fatty acids and has the effect of preventing arteriosclerosis. Walnut kernels contain zinc, manganese, chromium and other human bodies. Indispensable trace elements, the content of zinc and manganese in the human body gradually decreases during the aging process. Chromium has the functions of promoting glucose utilization, cholesterol metabolism and protecting the cardiovascular system. The antitussive and antiasthmatic effects of walnut kernels are also very obvious. In winter, it is very effective for patients with chronic bronchitis and asthma. In winter, it can also moisturize and beautify. It can be seen that regular consumption of walnuts can not only keep healthy, but also anti-aging. Some people tend to take tonics. In fact, eating a few walnuts each morning and evening is really beneficial. It is often better than taking tonics.

Walnut Braided Bread

1. Put eggs, milk, sugar and salt diagonally in the bread bucket, then put the flour, and then dig a small hole in the top and put the yeast

2. After a kneading process in the bread machine, put in softened and diced butter

3. After kneading the dough for 2 more procedures, make the first haircut in the bread bucket

4. After that, vent and add walnuts

5. Divide the dough into two pieces, each dough into 3 small pieces

6. Afterwards, each small dough is kneaded into long strips and braided

7. After weaving the two braids, spray honey water on them (honey: water=1:3) to prevent cracking

8. Put the bread in a 40-degree oven for 50 minutes. At the same time, put in a small plate of boiling water for the second fermentation

9. When fermented to twice the size

10. Bake, up and down at 160 degrees for 17 minutes

11. Afterwards, spread the whole egg liquid, bake it again, heat up and down, 180 degrees for 10 minutes, it's ready.

Tips:
1. When baking bread, observe more, because each oven model is different;
2. The degree of water absorption of the flour is different. Observe more when mixing the flour to facilitate addition and subtraction.