Chinese Food
Brio braided bread (2 braids)
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Cooking ingredients
Cooking Steps
Step1:Add the dough materials other than butter and fresh yeast into the mixing barrel of the cook machine. Turn on the low level and knead into dough, then turn to the middle level and continue kneading until the basic expansion stag
Step2:Use a small amount of fresh yeast to hydrate. Add it to the dough. Continue to blend at a low speed and then turn to medium speed kneading to a smooth state
Step3:Add butter in several times. Because of the large amount of butter, it must be added in several times. After all butter is absorbed slowly, turn it to the middle and high speed and knead it to the full expansion stage
Step4:The dough is very malleable. The temperature of the dough should be about 25 degrees
Step5:Fold the dough and put it into the fermentation box. Put it in a sealed cover and refrigerate for about 2 hours
Step6:When the temperature of refrigerated fermented dough is restored to about 15 ℃, it is divided into 6 equal parts. After slightly exhausting, it is rolled round. Cover and relax for 20 minutes
Step7:Roll the loose dough into an oval shape. Turn it over and lay it horizontally. Roll it up into a cylinder shape by folding and pressing. Cover the dough and relax for about 15 minutes
Step8:Fold the loose dough again and press it tightly. Knead it into about 55cm long strip
Step9:2 dough in a group. Braid the dough as shown in the figure
Step10:The prepared dough is drained into a greased baking pan at interval
Step11:Cosco100a fermentation tank. Set the temperature to 30 ℃. Add water and humidify the bottom. Put the dough into it for secondary fermentation to about 1.5 times the siz
Step12:Evenly brush the surface of fermented dough with whole egg liqui
Step13:Co960m intelligent oven. Heat up and down for 190 degrees in advance. Put the baking tray into the middle layer. Adjust the temperature to 190 degrees. Heat down for 170 degrees. Bake for 1618 minutes until the bread is golden brown
Step14:After baking, take out the baking tray immediately and put it on the baking net to cool. The bread is golden in color. It is very soft and delicious
Step15:Finished produc
Step16:Finished produc
Cooking tips:1. Due to the different water absorption of each flour, please do not add all the liquid materials at one time. Please increase or decrease according to the dough status. 2. When kneading, due to the large content of butter, please add in several times. After the butter is basically integrated and absorbed, add the next time. If you add all the butter in one time, it will increase the difficulty of kneading. It is easy to cause failure of kneading. 3. Brioche bread is refrigerated and fermented. The temperature control is lower. It is better to operate than the back shaping. The shape of bread is better to maintain. Here, we can divide it into 6 parts to make big braids. We can also divide it into 60g parts to make small braids according to our preference. 4. Brioche bread. The material contains a lot of milk, eggs and butter. No water added. The product is full of milk flavor. 5. The baking temperature and time are for reference only. Please adjust it according to the temperature performance of each oven. There are skills in making delicious dishes.
