mini hala

Overview

Hala is the braided bread of the Jewish Sabbath and is also a celebration bread in Europe. Symbolizing the kindness and generosity of water drops. The braid usually divides the loaf into 12 separate parts, symbolizing the 12 tribes of Israel. 510g of flour makes 1 large braided loaf, or 2 small braided loaves, or 1 large double braided loaf. I'm really sorry, the small braided bread with about 250 grams of flour seems a bit big, and 1/4 of the 120 grams of flour is the most accustomed amount. And 1/2 is small, and 1/4 can only be mini. . . . It was only at the end of fermentation that I discovered that the bread was decorated with sesame seeds or poppy seeds. The author said somewhere that if he likes to mix them, use both. Poppy seeds can be found almost everywhere in "The Apprentice Baker" and are mostly used for surface decoration, alone or mixed with other ingredients. The author always says sesame seeds or poppy seeds. Or it means that it can be replaced by other ingredients. I once thought of using sesame instead. After all, I am still fascinated by its tiny and dotted shape. It cannot be replaced by black and white sesame seeds. If you can't give it up, just buy it online. The almighty Taobao finally found these inactivated poppy seeds. . . Looking at it dotted on the surface of the dough, the small dots the size of the tip of a ballpoint pen are really not the effect that black sesame can show. . . .

Tags

• baking
• children
• bread
• afternoon tea
• corn oil
• egg yolk
• high gluten flour
• poppy seeds
• white sesame
• white sugar
• whole egg liquid
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Dough ingredients

   

2. 2 Mix flour, salt, sugar and yeast in a bowl

   

3. 3 Egg liquid, egg yolk, oil, water, mix

   

4. 4 Pour the powder mixture and the liquid mixture into the bread bucket respectively

   

5. 5 Put into the bread machine and knead the dough for about 30 minutes

   

6. 6 Can pull out the film

   

7. 7 Place in a bowl and ferment for about 1 hour

   

8. 8 The dough has grown

   

9. 9 Knead the dough for 2 minutes to deflate the dough, shape it into a ball again, put it in a bowl, and continue to ferment for 1 hour

   

10. 10 The dough has grown

    

11. 11 Divide into 3 equal parts, roll into balls, and rest for 10 minutes

    

12. 12 Roll into a long strip with a thick middle at both ends

    

13. 13 One end overlaps,

    

14. 14 braid

    

15. 15 Pinch the two ends tightly, make a braid that is thick in the middle and thin at both ends, put it into the baking pan, and ferment for 60-75 minutes

    

16. 16 The dough grows to 1.5 times

    

17. 17 Brush the surface with egg wash

    

18. 18 Sprinkle with white sesame seeds and poppy seeds

    

19. 19 Put in the oven, middle layer, heat up and down at 177 degrees, bake for about 30 minutes

    

20. 20 When the surface turns brown, take it out of the oven and let it cool for 1 hour before eating