Christmas Wreath Bread

Christmas Wreath Bread

Introduction:

"Christmas trees and wreaths are essential for westerners to celebrate Christmas. Christmas ring is an ornament hanging at the door of the house during Christmas. It is usually made of green branches or vines, pine hairs, pine needles, silver metal and gold bells, and red ribbons. There are round and half moon shaped ones, decorated with Pinaceae poinsettia and some red fruit bells. When you hang them up, you will definitely create a delicate look. Hanging this kind of wreath on Christmas Eve can protect their children from being harmed by demons in the new year, which is also full of festive joy. Christmas Wreath bread is also an essential staple food for Christmas. The wreath bread full of strong festival atmosphere increases the festival atmosphere of Christmas

Production steps:

Step 1: prepare the required materials.

Step 2: add yeast powder into milk and mix well.

Step 3: pour the sugar into the milk and mix well.

Step 4: pour the eggs into the milk and stir well.

Step 5: sift in 1 / 2 high gluten flour and mix well with a rubber scraper.

Step 6: mix the batter as shown in the picture.

Step 7: sift in the remaining 1 / 2 high gluten flour and mix well with a rubber scraper.

Step 8: knead the dough to a rough film and add butter.

Step 9: press with your hands until the butter and dough are completely blended.

Step 10: move the dough to the chopping board and beat it until it can pull out the film.

Step 11: knead the dough, put it in the oven and ferment it in the fermenter until twice the original size.

Step 12: poke the hole with finger dipped in powder and ferment well without retracting.

Step 13: divide the dough into 6 equal parts, cover with plastic wrap and relax for 15 minutes.

Step 14: roll the relaxed dough into an oval shape and press the bottom edge thin, so that the end will fit naturally after rolling up.

Step 15: roll up into a bar from bottom to top.

Step 16: slowly knead the dough into a 70cm long strip.

Step 17: braid 3 long strips, and pinch the head and tail tightly.

Step 18: arrange it into a circle and decorate it with raisins.

Step 19: put in the oven for final fermentation to 2 times the size.

Step 20: ferment well and brush the whole egg on the surface.

Step 21: preheat the oven at 160 ℃ for 10 minutes, put it in the middle of the oven and bake at 160 ℃ for 18 minutes.

Step 22: sift in a little sugar powder, sprinkle with diced raisins, diced kiwifruit and diced citrus.

Materials required:

High gluten flour: 265g

Fine granulated sugar: 30g

Butter: 40g

Yeast powder: 4G

Egg: 1

Milk: 130g

Sugar powder: right amount

Whole egg liquid: right amount

Raisins: moderate

Kiwifruit: right amount

Dried citrus: moderate

Notice: 1. When braiding, the head and tail must be pinched and fixed. 2. When the braid is in a circle, the connection between the head and tail should be arranged and pinched tightly, otherwise the fermentation expansion will break.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet