How to make fresh cream braided bread

As the National Day holiday is approaching, you must be very excited. You must have already thought about where to go for fun. What to eat? Although there are many delicious foods outside, the hygiene is very worrying. Instead of doing that, you might as well do it yourself. Well, now I will teach you how to make fresh cream braided bread.

1. Pour all ingredients A into a large bowl, mix well, knead until smooth, add softened butter, and knead until a thin film can be pulled out; put the dough into a large bowl, cover with plastic wrap, and ferment at room temperature until it is twice as large. Dip your finger in high flour and insert it into the dough. It is OK if it does not shrink or collapse; weigh the dough and divide it into 9 portions, roll it into a ball, cover with plastic wrap and relax for 15 minutes; roll the dough into long strips

2. Take three dough strips, glue one end together, braid them, don’t braid them too tight; be sure to pinch the ends tightly, otherwise they will fall apart after the second fermentation; braid three braids in sequence and put them in a baking tray; put the baking tray in the oven, put a bowl of water underneath, and start the fermentation mode to ferment until it doubles in size (about 30-40 minutes)

3. Take out the baking tray, preheat the oven to 180 degrees, brush a layer of egg liquid evenly on the braid; sprinkle with crispy grains; put in the middle layer of the oven, upper and lower fire, 180 degrees, 20 minutes; put on the baking net after it comes out of the oven, and when it cools to warm, put it in a sealed bag and seal it for storage. When you are ready to eat, bake in the oven at 110 degrees for 5-6 minutes.

After reading the editor’s detailed analysis of fresh cream braided bread, I believe you have a general understanding of it. But if you want to make it delicious, it depends on your own ability. Everyone has a different ability to understand recipes, so the taste of the dishes they make will naturally be different.