Chinese Food
Braided bread
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For new bakers, it's not very difficult to make braided bread. The recipe proportion is known. You can make it once. I remember the first time I made three braided bread, I specially prepared three ropes to practice. I became proficient after two more operations. If you often braid your children's braids, it's not hard for you. There are always some problems when making braided bread. For example, the bread out of the oven is not good-looking. For example, the bread is hard overnight. The taste is not good. So when we make this braided bread, how can we keep its flower shape unchanged. The taste is fluffy and soft? In fact, there are skills. Now I'll share the details of three braided bread. I've learned to start quickly. I don't need to go out to buy bread anymore.
Cooking ingredients
Cooking Steps
Step1:First of all, prepare the necessary ingredients. Flour I use Japanese toast powder.
Step2:Then pour Jinshan Japanese toast powder into the mixing bucket. 500g of toast powder can bake two plates of braided bread.
Step3:Then add other ingredients in the dough except butter. The chef kneads the dough at a low speed first, then turns it to a slightly smooth dough at a high speed. Finally, add the softened butter and continue to knead until it reaches the full stage.
Step4:The dough is delicate and glossy. The dough is transparent and thin film like with hands. It has certain toughness.
Step5:Put the dough into the container and cover with plastic wrap.
Step6:Put it in a 28 ℃ fermentor for basic fermentation. Ferment it to twice the size. The fingers poke a hole in the middle of the dough. If the hole does not retract or collapse, it means that the fermentation is in place.
Step7:Take out the fermented dough. Pat the dough gently and roll it into 24 equal small dough. Each dough is 50g. Cover the dough with plastic wrap and wake up for 20 minutes.
Step8:Take a loose dough and roll it into an oval shape. Pat off the bubbles on both sides.
Step9:Roll up from top to bottom after turning over. Cover with plastic wrap and relax for another 20 minutes.
Step10:Roll the dough into long thin strips. 3 in a group.
Step11:For the shape of three braids, first press 1 on top of 2, then press 3 on top of 1, and so on. For the shape of three braids, close the mouth tightly. Put the bread germ into the baking tray neatly.
Step12:The second fermentation was carried out in a Cass fermentation tank with a temperature of 32 ℃ and a humidity of 75%.
Step13:Ferment to 1.5 times the size. Brush a thin layer of whole egg liquid on the surface of the embryo. Sprinkle some almond slices for decoration.
Step14:Put it in the middle layer of the oven which is preheated to 170 degrees. Bake for about 20 minutes.
Step15:Bake until the surface is golden, and then put it on the air net to cool completely, and then seal it in a fresh bag for normal temperature preservation or freezing preservation.
Step16:The bread is golden in color, fluffy and soft. Let's learn it quickly.
Cooking tips:1. Please adjust the baking temperature according to your own oven. 2. Flour is different. Water absorption is different. Please increase or decrease the amount of liquid according to the actual situation. 3. The sweetness can be adjusted according to your own taste. There are skills in making delicious dishes.
