Flaxseed braided bread

Flaxseed braided bread

Introduction:

"Flaxseed, with high nutritional value, does not contain cholesterol, and is rich in fiber and N3 fatty acids. It can improve the fat content of the skin and make the skin smooth and elastic. It also helps to lose weight, reduce blood pressure and improve anti pressure effect. This time the bread used flaxseed, also can use sesame or not put. And this bread is a non kneading method. After standing for several times, the dough is very elastic. The bread is soft, too. Ingredients: 200g high flour, 90g milk, 50g eggs, 25g corn oil, 10g soft white sugar, 10g flaxseed. Accessories: 2G yeast powder, 2G salt, and appropriate amount of egg liquid

Production steps:

Step 1: prepare the ingredients.

Step 2: take 60 grams of milk, put yeast powder and boiling, soak for 5 minutes, add sugar and eggs, mix well.

Step 3: add 160 grams of high gluten flour.

Step 4: mix until no dry powder, room temperature for 1 hour.

Step 5: make a good dough with Big honeycomb structure.

Step 6: 6. Add oil, salt, milk powder, 40g flour and 30g milk.

Step 7: knead the dough into smooth dough and let it stand at room temperature for 30 minutes.

Step 8: divide the dough into 6 portions. 10 minutes after rounding.

Step 9: take a dough and roll it into a tongue shape.

Step 10: Sprinkle with flaxseed.

Step 11: roll up, close up and pinch tightly. So do the rest.

Step 12: take three and squeeze one end tightly.

Step 13: braid and pinch. Make another one.

Step 14: put the finished bread on the baking plate, put hot water in the oven and let it grow for 20 minutes.

Step 15: prepare the bread, rinse with egg, sprinkle with flaxseed, and preheat the oven 180 degrees.

Step 16: bake in the oven for 15 minutes.

Materials required:

High gluten flour: 200g

Egg: 50g

Soft sugar: 10g

Yeast powder: 2G

Egg liquid: right amount

Milk: 90g

Corn oil: 25g

Flaxseed: 10g

Salt: 2G

Note: 1, you can change flaxseed for other dry fruit. 2. The original recipe is to use a basin of hot water in the oven, I only used a small bowl, opened the fermentation file. 3. When I finally added the milk, I left a little. It depends on the water absorption of flour. There is a little left. 4. The temperature of the oven is subject to my own oven. The temperature of my oven is on the high side. I started to use 175 degrees. I roasted for about 12 minutes, then turned 180 degrees and roasted for another 3 minutes. 5. If you use butter, melt it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor