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.
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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