[braided pastry bread] - unforgettable childhood braids(bian zi nai su mian bao nan wang er shi de bian zi mo yang )

[braided pastry bread] - unforgettable childhood braids

Introduction:

"Born in the 1980s, I grew up with long hair, which has not changed for so many years. I remember when I was a child, I used to sit on the stone bench at the gate and ask my mother to braid my hair. I still like to use red wool on my hair. No matter how big you are, you can comb your hair. You still like to braid your hair. Even if it's high and low, it's still the same. Later, when I was in junior high school, I could tie my braids neatly and perfectly, but I didn't often tie them. Instead, I got used to ponytail. It's not because I don't like it, but because I think I'm over the age of braiding. So many years have passed, braid has not been out of my life, in my heart, or so like. In the past, when making steamed bread, we braided it into braids. Now, we can't miss it. Braided bread is delicious when you eat it. "

Production steps:

Step 1: liquid material. (100g high flour, 100g water. Yeast (1g)

Step 2: mix the liquid and seed materials, stir them evenly, ferment at room temperature for 1 hour, and then refrigerate them in the refrigerator for more than 16 hours). This is the fermented liquid.

Step 3: add all the ingredients except butter into the bread barrel in the order of liquid first and then powder, and then put the yeast on the flour.

Step 4: start a kneading program. (15 minutes for one program)

Step 5: add softened butter.

Step 6: continue to start a kneading procedure until the dough can easily pull out the film.

Step 7: round the dough.

Step 8: cover with plastic film and ferment to 2.5 times the original size.

Step 9: take out the exhaust gas and evenly divide it into 6 equal parts for rounding.

Step 10: cover with plastic wrap and wake up for half an hour.

Step 11: divide a portion of dough into 3 small portions, each round, and rub into long strips.

Step 12: braid it into a braid shape, put it in a baking pan and finish the rest in turn.

Step 13: the finished bread germ is fermented twice as large as the original one and coated with a layer of whole egg liquid. (I made two sets, so there are only four here.)

Step 14: garnish with honey red beans, sprinkle with pastry, put into preheated oven, 180 degrees, low heat, middle layer, 20 minutes, color and cover with tin foil)

Materials required:

Liquid type: high powder: 100g

Liquid: water: 100g

Liquid: yeast: 1g

Dough: high flour: 180g

Dough: sugar: 50g

Dough: yeast: 3 G

Dough: Salt: 3 G

Dough: water: 30g

Dough: whole egg liquid: 50g

Dough: butter: 30g

Dough: all kinds of liquid: moderate amount

Surface decoration: honey red bean: appropriate amount

Surface decoration: whole egg liquid: appropriate amount

Surface decoration: Pastry: appropriate amount

Note: 1: liquid seed should be covered with plastic film during fermentation. 2: The surface is decorated with raisins, honey red beans, almond slices or other nuts. 3: The time of baking depends on the oven. After coloring, the bread should be covered with tin foil.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Bian Zi Nai Su Mian Bao Nan Wang Er Shi De Bian Zi Mo Yang