[braided toast] - like the taste of pastry

[braided toast] - like the taste of pastry

Introduction:

"This dough was originally intended to be used to make sesame buns and hamburgers for breakfast the next day. At the request of my daughter, it was made into braided toast. Because of the small amount of recipe, the toast was also relatively small. Although I don't expect her to do anything, as long as she has this fun, I am willing to work with her. Because when you do what you like, you will have a special happy mood, which can reduce the pressure brought by children's learning and release more joy. "

Production steps:

Step 1: weigh all the ingredients well, pour the ingredients except butter into the bread barrel in the order of liquid first and then powder, finally put yeast, and start the kneading process.

Step 2: check the next group, to the expansion phase.

Step 3: add softened butter.

Step 4: open a noodle mixing program again. Check the dough, you can easily open the glove film, at this time the dough to the complete stage, so it's OK.

Step 5: knead the dough and put it in the toaster, cover it with plastic film for fermentation.

Step 6: ferment to 2 to 2.5 times of the original size, dip the dough into powder with fingers and poke a hole. The hole will not retract or collapse.

Step 7: pour out the fermented dough, exhaust, divide it into three equal parts, cover it with plastic film and let it stand for 10 minutes.

Step 8: take a portion of dough and roll it into long strips

Step 9: roll up from one side, pinch tightly at the closing, and roll up three pieces in turn.

Step 10: braid the three dough like a braid.

Step 11: put it in the toast box, cover it with plastic film and ferment.

Step 12: when fermenting to twice the original size, brush the surface with the whole egg liquid, sprinkle with the right amount of pastry, put it into the preheated oven, 200 degrees, middle and lower layers, about 15 to 20 minutes.

Materials required:

High flour: 150g

Water: 70g

Whole egg liquid: 10g

Milk powder: 12g

Salt: 2G

Fine granulated sugar: 20g

Salt free butter: 15g

Yeast: 3 G

Pastry: right amount

Note: poem phrase: 1: because the flour is different in water, the amount of water required will vary a little, so it is best to reserve 10% of the water, increase or decrease as appropriate. 2: The specific baking time depends on the specific habits of each oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet