Christmas Wreath Bread (sheng dan hua huan mian bao )

Christmas Wreath Bread

Introduction:

"I've always had this in mind, but I almost forget it when it comes to Christmas. Fortunately, not after the season. In making a big wreath or two small wreaths between tangled for some time, finally think two better: one for themselves, one for others. Worried that the dough would swell and fill the hole in the middle, the garland didn't live up to its name. What can I do for a seat? It seems that all kinds of molds in hand are too big. All of a sudden, these two wine glasses are very good. The small diameter and the size of the small wreath seem to match. Will the glass be burnt out? Bad is bad, not bad for these two. Later, it turned out that the cup was not broken, and the molding effect was also good. Ben worried that the two wreaths would expand to squeeze each other and kept them as far away as possible. The result is also very ideal, just brush each other. Christmas wreath, it seems that we should also sprinkle some powdered sugar to simulate snow. Turn out the sugar powder can, only to find that there is a little sugar powder attached to the wall. Scratch with a spoon, pull a little bit down and sprinkle it on the bread, even if it's a little snow

Production steps:

Step 1: Materials

Step 2: pour the dough except the butternut into the toaster

Step 3: stir into a ball and add butter

Step 4: continue stirring until the film is pulled out

Step 5: add raisins and diced orange peel

Step 6: stir evenly and take out

Step 7: round, put into a large bowl, cover with plastic film for basic fermentation

Step 8: dough grows

Step 9: exhaust, divide into 6 equal parts, round and relax for 10 minutes

Step 10: roll it into an oval shape

Step 11: roll up

Step 12: rub the long strip about 30 cm

Step 13: take three pieces, one end overlapped and pinched tightly,

Step 14: braid

Step 15: form a circle and pinch the joint tightly

Step 16: put in the baking pan and ferment for 40 minutes

Step 17: the dough grows and the surface is brushed with egg liquid

Step 18: put in the oven, middle layer, 180 degrees up and down, bake for about 25 minutes

Step 19: the surface is golden and comes out of the oven

Step 20: cool and garnish with powdered sugar

Materials required:

GAOJIN powder: 200g

Water: 105 G

Butter: 25g

Fine granulated sugar: 20g

Dry yeast: 4G

Salt: 2G

Raisins: 30g

Candied orange peel: 35g

Egg liquid: right amount

Powdered sugar: a little

Note: dried fruit can change as you like. The fermentation time was adjusted according to the actual temperature. The wine cup placed in the center of the wreath can avoid filling the central hole when the dough expands.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Sheng Dan Hua Huan Mian Bao