Cream braided bread(nai you bian zi mian bao )

Cream braided bread

Introduction:

Production steps:

Step 1: weigh the high gluten flour, fine granulated sugar, salt, egg yolk, dry yeast, light cream and milk respectively, put them into the mixing basin of the kneading machine, mix well, stir slowly for 2 minutes, and quickly stir until the dough is glutened. (note that yeast should not be put together with sugar and salt to avoid dehydration failure of yeast)

Step 2: add the softened butter, slowly disperse the butter, and quickly stir until the dough is smooth.

Step 3: put the dough into the container and cover it with plastic wrap.

Step 4: wake up to twice the size.

Step 5: Sprinkle high gluten flour on the chopping board, take out the dough, divide it into 6 parts, each about 69 grams of dough, round, cover with plastic film, relax for 15 minutes.

Step 6: take a dough and flatten it by hand, roll it from the center of the dough with an exhaust rolling pin upward and downward to form an oval dough, turn it over, press the bottom thin, and roll it from top to bottom.

Step 7: roll the long cylindrical dough and pinch it tightly.

Step 8: knead the long cylindrical dough on the chopping board into a long strip about 30 cm long, in groups of three, and squeeze the upper end tightly.

Step 9: braid and pinch. (braiding should be even, not too tight or too loose.)

Step 10: braided cream braided bread.

Step 11: put the braided bread into the baking pan, cover it with plastic film, and finally ferment.

Step 12: evenly brush a layer of whole egg liquid on the surface of the fermented bread.

Step 13: Sprinkle the crispy granules evenly.

Step 14: put it into a 180 degree preheated oven, heat up a lot, lower a little, and bake for 25 minutes.

Materials required:

Dough:

Jinxiang high gluten flour: 200g

Fine granulated sugar: 20g

Salt: 2G

Egg yolk: 20g

Angel dry yeast: 2.5G

Anjia light cream: 100g

Milk: 50g

Anjia butter: 20g

Decoration:

Crispy granules: right amount

Egg liquid: right amount

Note: production method of crispy granules: raw materials: 30g butter, 30g sugar, 70g flour. Methods: 1. Soften the butter, add sugar and stir well. 2. Add sifted low gluten flour. 3. After mixing, rub it into small granules by hand for standby.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai You Bian Zi Mian Bao