Four strand fried dough twist braided bread-You Are Foodie

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By Penny
50

Four strand fried dough twist braided bread

The original recipe was from a Zimei's teacher. She used t55 powder. Once, it had to be less soft than high powder, so she changed t55 into high powder, which chicks like.

Main Ingredients

Auxiliary Ingredients

Cooked white sesame appropriate amount

Step 1 . Put all the ingredients except butter into the bucket of the toaster, start the dough mixing procedure, and the time is set to 20 minutes

Step 2 . Knead it into a smooth, elastic film that can be pulled out, then add butter, knead it to a thin and unbreakable glove film

Step 3 . Take out the dough, roll it round and put it into the basin, cover it with fresh-keeping film for a hair (25-28 degrees)

Step 4 . Dip your hand in flour and insert it into the dough. The fermentation is completed without collapsing or shrinking

Step 5 . Take out the dough, gently press and exhaust, divide it into 12 parts on average, round it, and let it stand for 20 minutes.

Step 6 . Take a small portion of dough, roll it into a tongue shape, turn it upside down, roll it from top to bottom, gently press it with your fingers below, close it and pinch it tightly

Step 7 . Knead the dough into strips in turn, four of which are a unit

Step 8 . Braid four braids in the order of two for three, four for two, and one for three

Step 9 . Close the mouth and pinch it tightly. Try not to press it too tightly

Step 10 . The fermentation tank is set at 35 ℃, the humidity is 80 ℃, and the time is 30 minutes

Step 11 . Brush the fermented bread germ with egg liquid

Step 12 . Sprinkle cooked white sesame seeds evenly

Step 13 . Preheat the oven 200 degrees, up and down 200 degrees, 180 degrees in the fire, middle layer, for 15 minutes

Step 14 . Pay attention to the bread germ, color it and cover it with tin foil

Step 15 . Demould the baked horse, put it on the drying rack and seal it after hand temperature

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