[crispy braided bread] - making children's favorite bread

[crispy braided bread] - making children's favorite bread

Introduction:

"Crispy braided bread is a favorite of children. The daughter likes its lovely braided shape, while the son likes its sweet crispy grain. Every time they make this bread, they praise it deeply. This time, I added some extra dried fruits, including cranberry, raisin and jujube, which not only increased the color but also nutrition. This braided bread is made with 5 degree ice. Its taste is very soft. Although the fermentation cycle of yeast in low temperature takes time, the aroma and taste of bread made by low temperature fermentation are completely different from that of ordinary dough. Looking at that little bit of organization is enough to prove that this period of waiting is completely worth it. "

Production steps:

Step 1: first, mix raw material a, stir it into a ball, ferment at room temperature for one hour, then put it into 5 ℃ refrigerator for more than 17 hours, the picture shows the fermented liquid.

Step 2: tear the liquid seed into small pieces, put it into the toaster, and then add B raw material except butter to start a flour mixing process.

Step 3: at the end of the mixing procedure, add the softened butter and start a mixing procedure again.

Step 4: after the end of the two dough mixing procedures, we detect a dough and have reached the complete stage.

Step 5: round the dough and put it back in the toaster.

Step 6: cover with a layer of plastic film and ferment to 2 to 2.5 times the original size.

Step 7: take out the fermented dough, divide it into six parts after exhaust, cover it with plastic film and let it stand for 20 minutes.

Step 8: divide each portion of dough into three small portions and knead them round.

Step 9: twist into strips of the same length, in groups of three.

Step 10: braid.

Step 11: put the braided braids into a baking tray covered with oil paper. I make two plates of three in one. One is fermented in the oven, and the other is fermented at room temperature, so it won't be crowded together to bake.

Step 12: when the bread is ready to ferment, preheat the oven. Function selection standard baking, temperature set to 175 degrees, time set to 20 minutes.

Step 13: the picture shows the fermented bread, twice the size of the original.

Step 14: evenly brush the whole egg liquid on the fermented bread.

Step 15: Sprinkle with pastry.

Step 16: Sprinkle with three dried fruits. (soak the dried fruit in clean water until soft, and then dry it with kitchen paper)

Step 17: put into the preheated oven, middle and lower layer, bake at 175 ℃ for 15 minutes, color the surface and cover with tin foil.

Materials required:

a: High flour: 100g

a: Water: 100g

a: Yeast: 1g

b: High flour: 180g

b: Fine granulated sugar: 50g

b: Yeast: 4 g

b: Salt: 3 G

b: Water: 30g

b: Egg liquid: 50g

b: Salt free butter: 30g

Surface decoration: whole egg liquid: appropriate amount

Surface decoration: Pastry Granule: appropriate amount

Surface decoration: dried Cranberry: moderate amount

Surface decoration: raisins: appropriate amount

Surface decoration: dried jujube: appropriate amount

Note: Pastry granule production method: sugar powder 15g, low powder 25g, milk powder 2G, butter 20g, mix low powder, sugar powder, milk powder evenly, add butter, hand rub into small particles.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet