Chinese Food
It's hot summer. Try this simple and easy to make braided bread
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First of all, I'd like to introduce myself. semi professional desserts and semi professional bakers. In the future, I'll introduce some baking products that can be finished at home. Wechat-18604984520 the ingredients of this work are as follows - high gluten powder - 250g white sugar, 40g salt, 4G milk powder, 10g egg, 110g water, 40g butter, 40g yeast, 3G raisin, 60g (marinated with 10g rum for 2 hours in advance) a little almond slices
Cooking ingredients
Cooking Steps
Step1:The butter doesn't soften at room temperatur
Step2:First, put everything except raisins, butter and almond slices into the chef's machine. Be careful that salt does not contact yeast directly, because salt will make yeast invalid
Step3:Chef 1 for 8 minutes. 2 for 4 minutes check the status of the following regiment
Step4:Add the softened butter after the film is slightly removed One point five Roll out the film for 5 minute
Step5:Put in softened butte
Step6:Roll out the fil
Step7:Put in the pickled raisin
Step8:The dough is then fermented in a glass bowl. The temperature is controlled below 28 ℃ One point five About 1 time of dough expansio
Step9:60g per doug
Step10:Roll the dough into an oval shape. Dip your hands in a small amount of hand powder. Rub the dough into long strips
Step11:Make an ova
Step12:Knead the growth ba
Step13:Brai
Step14:Put on the whole eg
Step15:Stick on almond slice
Step16:Ferment for 40 minutes. Bake for 25 minutes at 160 ° above the oven and 180 ° below the fir
Cooking tips:First put everything except raisins, butter and almond slices into the cook machine. Be careful not to contact the salt directly with the yeast. Because the salt will make the yeast invalid. Check the dough status in the cook machine for 8 minutes in the first gear. Check the dough status in the second gear for 4 minutes and then put the dough into a glass bowl for fermentation. The temperature shall be controlled below 28 ℃ One point five The dough can be fermented after about 1 time of expansion. Divide the dough into 9 parts evenly according to 60g Roll the dough into an oval shape after it has been fermented for about 1 hour. Dip a small amount of hand powder in your hands. Twist the dough into a long strip and twist it into a twist shape. Brush the egg liquid on the surface and dip it in the almond flake to make more almond flakes. Bake it out and let it stand for 40 minutes. Heat it 180 degrees on the oven and 160 degrees on the fire for 25 minutes (according to your own oven temper). The finished product is as shown in the figure Children have skills in making a bar and cooking delicious food.
