Recipe: Christmas wreath bread

Home Cooking Recipe: Christmas wreath bread

Notes:

Christmas ~~~ I used to be Santa Claus and Christmas tree~ I am going to make a wreath. . . The process map was not taken. . . I was in the evening and I did it the next day (I like to put the dough in the refrigerator recently). After the bread is cold, put it in the oven and bake it to become crispy and soft inside~~ The amount below can be made so large (about 23cm in outer diameter).

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the materials other than butter into the expansion stage (I used a bread machine for 15 minutes)

    Put the materials other than butter into the expansion stage (I used a bread machine for 15 minutes)

  2. Home Cooking Recipe: Add butter to 1 and continue to the full stage (I used a half-boiled procedure for 22 minutes)

    Add butter to 1 and continue to the full stage (I used a half-boiled procedure for 22 minutes)

  3. Home Cooking Recipe: Take out the dough for the first fermentation, ferment to 1-1.5 times larger (the weather is cold, I put it directly in the refrigerator, 12-14 hours)

    Take out the dough for the first fermentation, ferment to 1-1.5 times larger (the weather is cold, I put it directly in the refrigerator, 12-14 hours)

  4. Take the dough out of the refrigerator and warm it for 30 minutes - 2 hours. (depending on room temperature and dough size)

  5. While the dough is warming up, mix the cranberry and raisins in cold water for 20-30 minutes, drain and set aside.

  6. After the dough is warmed up, it is divided into two equal parts. Add cranberry and raisins.

  7. Take one of them into 4 equal parts, and grow a strip of 50cm-70cm. I use a ribbon to indicate it. (Note that ABCD indicates the position, that is, no matter which ribbon is on the far left, it is A)

  8. Pinch one end of the four doughs together, and start to make four strands of 辫~D over B, A over C, B over C, and repeat. . .

  9. At the end of the knitting, the heel is pinched together to form a loop.

  10. Fermentation in warm and humid places, 1 times larger ~ usually about 1 hour.

  11. The surface of the fermented dough is coated with egg liquid and placed in an oven preheated to 180 degrees. Middle, up and down, 20 minutes.

Tips:

1. I like soft bread, so I take it to the full stage. In fact, the first fermentation can be carried out in the expansion stage. 2. If your first fermentation is fermented at room temperature (about 1-2.5 hours), you can vent the dough into two equal portions, spheronize for 15 minutes, and divide each dough into 4 equal portions (8 equal portions). ), grow up and braid the scorpion, then ferment in a warm and humid place, the same steps. 3, the scorpion can be compiled 3-6 shares 辫. 4, raisins and dried cranberries can be added in the noodles (after adding butter).


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