Almond garland bread

Almond garland bread

Introduction:

Production steps:

Step 1: put high gluten flour, fresh milk, eggs, salt, yeast and sugar into the bread barrel, and start the flour mixing process for 20 minutes.

Step 2: add butter and stir for 30 minutes.

Step 3: the dough can be pulled out of the film to make bread

Step 4: ferment the dough to 2-2.5 times the size.

Step 5: round the dough, let out the air and relax for 10 minutes.

Step 6: flatten the dough into a round cake.

Step 7: roll up the dough from top to bottom and pinch it tightly.

Step 8: knead the dough into strips.

Step 9: squeeze the heads of the three dough.

Step 10: braid from top to bottom.

Step 11: finally squeeze the dough at both ends.

Step 12: ferment to twice the size, brush with egg, sprinkle with almond slices. Put into the preheated oven 190 degrees, bake for 20 minutes or so, cool, out of the oven.

Materials required:

High gluten flour: 180g

Yeast: 4G

Fresh milk: 75g

Egg: 50g

Sugar: 25g

Salt: 2G

Butter: 25g

Almond slice: moderate amount

Note: the dough must be kneaded out of the film and then fermented. The secondary fermentation must be in place, otherwise the quality and taste of bread will be affected.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet