Braided bread with cream

Braided bread with cream

Introduction:

"He was planning that bread, but he was asked to make it. This bread is bread. It's all bread. Mr. Meng, two portions of fresh cream braided bun. It's a little big. In the past, biscuits were always made twice as much as bread. The amount of all raw materials multiplied by two. However, I didn't notice that Mr. Meng said in tips that there was a surplus of crispy pine granules, so I took the second one without thinking. When I found out this tip later, I found out that I was really a double. There's a lot left, twice and more. In fact, it should be enough to make four braids according to the original quantity. That pile of crisp and loose grains, I worry about it. So you can spread it on the braid and cover it with a thick layer. Anyway, there are those who are not afraid of oil and heat. In hot weather, the butter in the crispy granules quickly melted in the hands. Later, it was simply kneaded into dough and rubbed into crumbs with a rubbing board. The effect was slightly different, but the taste was no different. Heavy make-up braids. "

Production steps:

Step 1: dough

Step 2: pour the dough except butter into a large bowl

Step 3: stir until smooth

Step 4: continue to stir until the film comes out

Step 5: put into a large bowl and ferment for 80 minutes

Step 6: prepare crispy granules

Step 7: pour the powder into a bowl and mix well

Step 8: add butter

Step 9: scratch and rub into granules for standby

Step 10: double the size of the noodles

Step 11: exhaust, divide into 12 equal parts, relax for 15 minutes

Step 12: roll it into an oval shape

Step 13: roll up along the long side and make a strip about 28 cm long

Step 14: take three and put one end together

Step 15: braid

Step 16: pinch the two ends

Step 17: put in the baking pan and ferment for 30 minutes

Step 18: Brush egg liquid on the surface

Step 19: Sprinkle with pine nuts

Step 20: put in the oven, middle layer, heat 190 degrees, heat 160 degrees, bake about 20-25 minutes

Step 21: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 400g

Fine granulated sugar: 60g

Salt: 1 / 2 teaspoon

Egg yolk: 2

Dry yeast: 6 g

Fresh cream: 200g

Fresh milk: 80g

Butter: 40g

Milk powder: 10g

Low gluten powder: 100g

Powdered sugar: 60g

Note: the butter used for crisp granules can be used without softening at room temperature, otherwise the butter is not easy to be melted and rubbed into a loose shape. The remaining crisps can be stored in the refrigerator for a long time.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet