A must-have for Christmas(sheng dan bi bei de mai sui hua huan mian bao )

A must-have for Christmas

Introduction:

"Most of the wreath bags we usually see are based on Braided bread. But this one we're introducing today uses the wheat ears in French bread. I've always wanted to try, but I didn't get what I wanted. I've seen single-layer garland. I think it looks a little thin and not full enough. So when I was making it, I baked two garlands of different sizes, and then superimposed them together. I like the final product very much. It has the sharp ears of wheat and the soft beauty of garland. It feels full and has a good shape. I think this shape is easy to operate and grasp, just a pair of scissors, you can easily complete. So record it for future reference. "

Production steps:

Step 1: mix all the ingredients and knead into a smooth dough. The gluten of dough only needs to reach the expansion state, that is, it can pull out the film;

Step 2: add dried cranberry;

Step 3: mix evenly by folding;

Step 4: put it in a container, cover it with a cover or plastic film, and put it in a warm place for basic fermentation;

Step 5: about an hour later. The dough expands to twice the original volume, pokes holes with dry powder, does not shrink or collapse, and the basic fermentation is completed;

Step 6: take out the dough and exhaust;

Step 7: divide into 4 dough, cover with plastic film and relax for 30 minutes;

Step 8: after relaxation, take a small dough, flatten it by hand, poke a hole in the middle, and then slowly shape it into a circle. Put the ring on the baking tray covered with baking paper and put it in a warm place for secondary fermentation;

Step 9: after about 50 minutes, the dough is fermented to twice the size. Gently press the surface of the dough with your finger pulp. It will bounce back slowly without leaving any trace. The second round is over;

Step 10: sprinkle some dry powder on the dough, and then use scissors to cut out the shape of wheat spikes at a 45 degree angle with the paper;

Step 11: put out the ears of wheat in turn to form a flower ring;

Step 12: preheat the oven 210 degrees in advance. After preheating, put into the oven, middle layer, up and down the fire, spray water to bake for about 15 ~ 20 minutes, until the surface is golden and colored. After baking, it should be out of the oven immediately;

Step 13: cool on the baking net, then decorate slightly.

Materials required:

High gluten flour: 300g

Instant dry yeast: 4G

Dried Cranberry: moderate

Salt: 5g

Fine granulated sugar: 20g

Water: 190g

Note: 1. This is an oil-free basic dough, the finished product is crisp and hard, do not like to see self-adjusting; 2. When using scissors to cut out wheat ears, pay attention to the angle between scissors and dough; 3. Only a small part of dough between each wheat ear is connected, considering that the dough will continue to expand during baking; 4. This bread will taste hard after cooling, and can be sprayed Reheat the water before eating.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Sheng Dan Bi Bei De Mai Sui Hua Huan Mian Bao