Chinese pastry braided bun(zhong zhong nai su li bian zi bao )

Chinese pastry braided bun

Introduction:

"For the first time, eggs shouldn't have been put in the medium dough, but fortunately it didn't affect the fermentation. When baking, the bread rises quickly, one by one chubby, and feels extra soft after coming out of the oven. Because of the large amount of sugar, it's easy to color bread. If you don't pay attention to it, it's too heavy! Originally, I was going to use the virgin preserved fruit to make the surface decoration, but I didn't feel very good. I made the crispy granules as soon as possible. I didn't have much experience in making the crispy granules for the first time. The granules were uneven in size, but the taste was very good, and the milk flavor was very good. Last time I made a braid shape, but one of the steps was reversed, which made the shape of the braid look very awkward. Today, I'll do it again according to the correct method. It's really better than last time! The two bread products with the surface sprinkled with the dried fruit of the virgin are also very lovely. The color looks very festive, which can be regarded as the scene of the Chinese New Year! This may be the last bread I made years ago. Next, I'm going to prepare for the new year. I suddenly want to eat bean paste buns. I decided to steam a pot of bean paste buns in a few days. I don't know what kind of steamed bread we all steam for Chinese New Year? My family steamed some meat and vegetarian steamed buns, but there was only a small part of meat steamed buns, which was not as delicious as vegetarian steamed buns. There were a lot of vegetarian steamed buns. The stuffing was designated by my mother and I, such as mushroom, tofu, carrot, vermicelli and black vegetable stuffing, which was delicious. By the way, we don't know what black food is, do we? It's white radish leaves. It's blanched and dried. It's really good to make steamed buns. We steam this stuffing every year. It's Chinese New Year. Everyone is going to be busy. I don't know if we have time to send out recipes next

Production steps:

Step 1: put 80 grams of milk and eggs into the bread barrel. (in fact, eggs should not be put. They should be put when the main dough material is added.)

Step 2: add 100g medium gluten flour and yeast.

Step 3: stir well with chopsticks, cover with plastic film and ferment.

Step 4: many small holes will appear in the fermented dough. Because the dough is very thin, it has small holes.

Step 5: add 140 grams of bread flour, 30 grams of warm water, 50 grams of sugar, 2 grams of salt.

Step 6: mix a little with a scraper without dry powder. Select a kneading program to start kneading.

Step 7: knead the dough after 15 minutes, add softened butter and knead for another 15 minutes.

Step 8: just pull out such a tough and smooth film.

Step 9: take out the dough and round it, put it in the basin and cover it with plastic film.

Step 10: ferment to 2-2.5 times the size, stick the flour with your fingers and press the surface of the dough lightly. The finger marks will not recover quickly and will not collapse, which means that the fermentation is just right.

Step 11: take out the fermented dough, exhaust, round, cover with plastic film and relax for about 15 minutes.

Step 12: take a loose dough, roll it out, pull out the four corners and roll it into a rectangle.

Step 13: turn over, thin the bottom edge, roll up, and pinch tightly at the necking.

Step 14: rub it gently to make it longer.

Step 15: you can rub the long strip three times.

Step 16: take a portion, rub it again and put it in a 6-shape.

Step 17: tie a loose knot.

Step 18: hold the circle with your left hand and turn it to the left.

Step 19: finally put the tail close, and pinch the joint tightly.

Step 20: put into the baking tray.

Step 21: put it in a warm oven, put a plate of hot water on the bottom, ferment it to 1.5-2 times of the size, mix the egg liquid and water according to the ratio of 1:1, brush it on the bread, and sprinkle the pastry.

Step 22: preheat the oven, put a cup of hot water on the bottom layer, 180 degrees, heat up and down the middle layer, bake for 18 minutes, color the surface and cover with tin foil.

Materials required:

Bread flour: 140g

Medium gluten flour: 100g

Salt free butter: 18g

Whole egg liquid: 50g

White granulated sugar: 50g

Salt: 2G

Yeast: 3 G

Milk: 80g

Water: 30g

Pastry: right amount

Egg liquid for surface decoration: a little

Note: 1, the amount of liquid according to flour water absorption to add. 2. The baking temperature and time are adjusted according to the oven temperature. 3. This kind of bread contains a lot of sugar, so it is easy to color. When baking, you should observe it frequently, and cover it with tin foil when you are satisfied with the color. 4. Don't put eggs, powdered sugar and salt in the medium dough, just put liquid, flour and yeast, so that yeast can fully ferment. 5. When making medium seed dough, you can separate part of flour and liquid according to the usual direct method to make medium seed dough. It doesn't matter if it is thin or thick, as long as it is fermented well. In short, the material is still that amount, just let a part of the dough ferment first. Medium dough can delay the aging of bread and make it more soft.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zhong Zhong Nai Su Li Bian Zi Bao