Chinese Food
Barley RUOYE 5-Strand braid bag
(162720 views)Green is the hope that the spring equinox has passed. Unfortunately, we can't go to see the scenery outside. In fact, it can also exist in our food. Recently, we were obsessed with braided bread, so we combined green with five braids. Today's barley RUOYE five braided bun tastes so elegant and green that people are greatly satisfied.
Cooking ingredients
Cooking Steps
Step1:First of all, make medium dough. Mix all kinds of dough materials to make a smooth dough. Put the dough in a stainless steel basin, cover with plastic film, refrigerate and ferment for 17 hours.
Step2:The fermented dough rips off the surface. It's right to have this honeycomb inside.
Step3:Tear the seeds into small pieces. Add materials other than butter and knead until they are in a ball. Add butter and stir until smooth and filmy. Continue fermentation for 30 minutes.
Step4:End of basic fermentation. Divide into 10 dough of 52g each. Roll and cover with plastic wrap. Relax for 15 minutes.
Step5:The relaxed dough is rolled into ellipses.
Step6:Turn over. Press thin on one side.
Step7:Roll it up. Finally squeeze the end tightly.
Step8:All righ
Step9:Rubbing length in several times to about 3540c
Step10:Divide the five dough into a group. Braid them. Rank 1-5 from left to right.
Step11:Cross the two braids of position 2 and 3. 2 up and 3 down. Clean the dough.
Step12:Move braid 5 to position
Step13:No. 1 braid moved to No. 3 position. Cross. Arrange dough.
Step14:Repeat until the preparation is complete. Hold the end tight. Put it in order.
Step15:Put the dough in the baking pan. Put a bowl of hot water in the oven. Make the final fermentation. About 35 minutes fermentation.
Step16:End of fermentation. Surface egg white.
Step17:Put into the preheated oven of 170 ℃. Lower and middle layers. Heat up and down for about 17 minutes until the color is applied.
Step18:Prett
Cooking tips:1. When making braided bread, the dough should not be too soft. Otherwise, the pattern will disappear easily after braiding. 2. Before braiding, the noodles should be rubbed in several times to the required length. The strength should be even. Try to be as thick and thin as possible. Do not break the tendon. 3. Don't use force when braiding. Follow the dough's flexibility. 4. If you want the finished product to look good, you can rub the dough into the shape of the middle is thick and the two ends are slightly sharp. 5. 5-Strand braid pithy formula - a.5-2b.1-3c.2-3 finish the first time a-c. repeat the second time until the end. There are skills in making delicious dishes.
