Castar braided bread(ka shi da bian zi mian bao )

Castar braided bread

Introduction:

"Made a braided bread with kastar sauce. I like the taste of kastar very much. It will make the whole room smell of milk in the process of baking. "

Production steps:

Step 1: mix all the ingredients of kasida sauce evenly, sift, heat it to paste over low heat, stir while heating, and then refrigerate for one hour

Step 2: knead the two materials into a ball and ferment for 1-2 hours

Step 3: take out the medium dough, tear it into small pieces, mix it with the main dough material and kastar sauce, knead it until it is a ball, beat it until the gluten expands and the surface is smooth, then add the softened butter and continue to stir until it is complete.

Step 4: put the kneaded dough into a container, cover it with plastic film and relax at room temperature for 30 minutes

Step 5: divide into 12 equal portions of dough, round and relax for 20 minutes

Step 6: roll the relaxed dough into an oval shape.

Step 7: fold the dough from both sides to the middle.

Step 8: rub long strips, braid every 3 strips into a group.

Step 9: the braided braids are finally fermented in the oven.

Step 10: braided hair, 180 degrees, lower layer, 30 minutes, out of the oven, cool on the baking net.

Step 11: baked braided bread.

Materials required:

High gluten flour: 90g main dough

Water: 130g Zhongzhong

Yeast: 2G main dough

Milk powder: 9g main dough

Salt: 3G main dough

Sugar: 30g main dough

Egg: 20g main dough

Butter: 30g main dough

Egg yolk: 1

Milk: 70g

Low gluten powder: 20g

Note: yeast powder divided into two will ferment fast. It's much better to tear the medium dough into small pieces and mix with the main dough. The final fermentation is made in the oven, where a large bowl of hot water is placed for fermentation.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ka Shi Da Bian Zi Mian Bao