Delicious crispy braided bread - ice version
Step 1 . Prepare the raw materials.
Step 2 . Mix the liquid ingredients, stir to form a dough, ferment at room temperature for one hour, and then refrigerate in the refrigerator for at least 17 hours.
Step 3 . Tear the liquid seed into small pieces, put them into the bread machine, and then add all the B ingredients except butter. Start two dough programs. (My bread maker, mix noodles for 15 minutes each time)
Step 4 . After kneading, add the pre softened butter and start another kneading process.
Step 5 . After the completion of the three dough programs, we checked the dough and were able to touch it with gloves. We have reached the fully expanded stage.
Step 6 . Round the dough and put it back into the bread maker.
Step 7 . Cover with a layer of plastic wrap and ferment to 2-2.5 times its original size
Step 8 . Take out the prepared dough, exhaust it, and divide it evenly into 6 portions. Cover with plastic wrap and let it sit for 20 minutes.
Step 9 . Divide each piece of dough into three small portions, with each group consisting of three, and weave them into a braid shape.
Step 10 . Woven braided bread.
Step 11 . Divided into two plates for fermentation, I only had one baking tray, so I only baked three braids of bread, and the other half of the dough had me use a toaster to bake a small toast.
Step 12 . Send to twice the original size. After serving, brush a layer of whole egg mixture and sprinkle with milk puff pastry. (You can sprinkle dried fruits on top)
Step 13 . The middle temperature is 175 degrees Celsius for 15 minutes, which can be adjusted according to the temperature of your own oven. Cover the surface with tin foil after coloring.
Step 14 . Baked small toast.
Step 15 . The grilled finished product has a good brushed effect and a great taste.
Step 16 . Finished bread products.
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