Fresh Cream Braided Bread

Overview

I was planning to make that bread, but I was asked to make this bread. This bread is just bread, it’s all about making bread anyway. Teacher Meng's fresh cream braid buns, two portions. This amount is a bit large. In the past, I always doubled the amount of biscuits, but it seemed like this was the first time I doubled the amount of bread. Multiply the amount of all materials used in the original recipe by two. However, I didn’t notice that Teacher Meng mentioned in the TIPS that there were leftover pineapple kernels, so I multiplied it by two without thinking. It wasn't until I discovered this tip later that I realized that I was really a second person. Originally there was a surplus, but after it doubled, there was even more left. In fact, the original quantity should be enough for four braids. Those piles of crispy pine grains make me worried just thinking about them. So I sprinkled it hard on the braid and covered it with a thick layer. Anyway, there are those who are not afraid of oil and heat. The weather was hot, and the butter in the crispy kernels quickly melted on my hands. Later, I simply kneaded it into dough and rubbed it into crumbs with a grater. The effect was slightly different, but the taste was the same. Braided hair with heavy makeup.

Tags

• baking
• butter
• cake flour
• egg yolk
• fresh cream
• fresh milk
• high gluten flour
• milk powder
• dry yeast
• fine sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Dough ingredients

   

2. 2 Pour the dough ingredients except butter into a large basin

   

3. 3 Stir until slightly smooth

   

4. 4 Continue stirring until the film emerges

   

5. 5 Place in a large bowl and ferment for 80 minutes

   

6. 6 Prepare ingredients for puff pastry

   

7. 7 Pour the powder into the bowl and mix evenly

   

8. 8 Add butter

   

9. 9 Grind into granules and set aside

   

10. 10 Let the dough double in size

    

11. 11 Deflate the air, divide into 12 equal parts, and let rest for 15 minutes

    

12. 12 Roll into oval shape

    

13. 13 Roll up along the long side and shape into strips about 28 cm long

    

14. 14 Take three pieces and tie one end together

    

15. 15 braid

    

16. 16 Pinch the place where the two ends meet

    

17. 17 Place on baking sheet and ferment for 30 minutes

    

18. 18 Brush the surface with egg wash

    

19. 19 Sprinkle with pineapple flakes

    

20. 20 Place in the oven, middle layer, heat to 190 degrees, lower heat to 160 degrees, bake for about 20-25 minutes

    

21. 21 Golden on the surface, out of the oven