How do you make braided bread? How do you make braided bread?

Timber breakdown. Ingredients.

275 grams of high powder.

1 egg. 45 grams of sugar.

30 grams of corn oil.

125 grams of milk.

Yeast 6 grams. A pinch of salt.

Sweet taste. Baking process.

Hours of time-consuming.

Normal difficulty. Steps to make braided bread.

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The conventional bread dough method combines various ingredients together to form a dough, and the eggs are left with a little egg wash.

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The dough should be kneaded until it is extended, stretchable and transparent.

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Ferment in a warm place until it is two and a half to three times the size.

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The noodles are divided into small pieces.

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Cover with plastic wrap and let rise for 20 minutes.

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Take out a piece of rush cake.

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Roll up from one side.

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Roll into a thin strip.

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The same approach rolls out the second article.

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One folds, one strung through it, and the length should be symmetrical.

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Start pressing your right hand over.

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Press it with your left hand again.

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With your right hand, bring the other one from below.

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Braided into such a big braid.

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Place in a baking tray for a second fermentation.

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Serve until two-and-a-half to three-fold in size, brush with egg wash, put in a preheated oven at 180 degrees for 18 minutes, and sprinkle with sesame seeds.

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Let's get a picture of the finished product.

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Take a look at the organization inside, it's okay.

From Gourmet World.

Braided bread first of all, you definitely need to make the dough, after the dough is ready, you can make it into a braid shape, and then put it in the oven to bake, so that it can be made.

Ingredients: 210 grams of high powder, 100 grams of water, 1 2 teaspoons of salt, 30 grams of caster sugar, 15 grams of whole egg liquid, 8 grams of milk powder

1 teaspoon of dried yeast, 25 grams of butter.

Steps:

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1. Add water, salt, sugar, egg liquid, milk powder, and high flour to the bread bucket in turn, and finally dig a hole in the high flour, put in the yeast, and then bury it with the high flour and put it in the bread machine.

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2. Open the mixing program. (My bread maker has a dough mixing program for 15 minutes).

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3. At this time, the dough can be stretched, but the surface is rough and easy to break.

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4. Add the pre-softened butter and start the dough mixing process again.

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5. Take out a small piece of dough and test it, the dough has reached the expansion stage and can be used to make bread.

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6. Knead the kneaded dough round and put it back in the bread bucket.

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7. Cover with plastic wrap and ferment to 2 to times the original size.

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8. Take out the exhaust.

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9. Divide into 4 equal portions, knead round, cover with plastic wrap and let stand for 10 minutes.

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10. Take one portion of dough and divide it into 3 small portions, roll each into a circle, and then roll it into long strips.

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11. Braided into a braided shape, put it in a baking dish, and finish the rest in turn.

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12. The finished bread embryo is finally fermented to be twice the size of the original, brush with a layer of whole egg liquid, sprinkle with soufflé grains, put it in the preheated oven at 180 degrees, put it on low heat, and the middle layer, about 20 minutes, and cover it with tin foil).

Method. Materials.

380 grams of cake flour.

1 egg. 300 grams of soup.

Accessories. 5 g of yeast powder.

80 grams of sugar.

5 grams of table salt. 100 grams of milk.

45 grams of olive oil.

The practice of braided bread.

Olive oil, milk, soup, sugar, salt, eggs, gluten flour, yeast, etc. are put into the bread bucket in order, turn on the power of the bread machine, select the dough function, and start the bread machine. Wait for the bread machine to finish the dough mixing program, then select the dough mixing function, continue to knead the dough, and after the bread machine finishes the second dough mixing, ferment at room temperature for about 45 minutes.

Place the leavened dough on a cutting board, knead and vent, then divide into 10 equal portions, cover with plastic wrap and relax for 5 minutes.

Take one of the doughs, divide it into three equal portions and knead them into long strips.

Braid the three strips together to form braids and place them on a baking sheet.

Follow the above steps to make the remaining dough in turn, and when all is ready, proceed to secondary fermentation.

When the braided bread has risen to twice its original size, brush the surface with egg wash, put it in the preheated oven, and bake it at 180 degrees for about 25 minutes.

1. First add an egg, 5 grams of yeast powder, 3 grams of salt, 20 grams of sugar and an appropriate amount of pure milk to 250 grams of flour, stir well, and knead into a dough.

2. Then add 20 grams of butter and knead for about 20 minutes, then put the kneaded dough in a warm place to rise to twice the original size.

3. At this time, we only need to poke a hole, if it does not rebound, then it means that our dough is fermented.

4. Then divide into four agents of the same size, then roll them into thin cakes with a rolling pin, and evenly spread the bean paste.

5. Then fold one side first, then fold the other side as well, then cut it into three sections with a knife, and then weave it into the shape of a braid.

6. Then continue to rise for 20 minutes, after proofing, wipe a layer of egg liquid, put it in the middle of the oven, bake at 180 degrees for 20 minutes, look at the color when baking, cover with a layer of tin foil, in case it is baked.

1.Prepare the materials. 2.

Add water, salt, and sugar to the bread bucket (salt and sugar are placed diagonally). Add the flour and yeast. 3.

Stir on the kneading setting until loose, then add the olive oil. 4.Finely chop the red peppers.

5.Knead the dough to the expansion stage (15 minutes) and add the red pepper.

Mix three noodles with each other, and when the bread is finished rising, spread the egg wash on the surface and bake.

Braided bread should be a very distinctive snack in Hunan, Hunan has a good way to make these braided bread I think if you want to learn, you should go to their local area to find an experienced master You may learn quickly.

Method: Mix the dough ingredients well and knead until the hand is smooth, basin light and the dough is smooth. Cover with plastic wrap, place the traditional electric pot and ferment without adding water, and take it out by expanding twice as much. Divide the dough into 6 equal portions, squeeze out the air in a round kneading motion, and let it sit for 15 minutes to relax the gluten.

First, knead the dough a little, knead it into a thin strip with a dough stick, roll it up into a ball from one end, then knead the slender strip again, use a knife to cut it into three strips, and weave a twist braid in the way of braiding.

Send to the oven to ferment to 2 times the size (fermentation conditions: about 35 degrees C temperature, 30 for 40 minutes).

Remove the skin and head and tail of the shallots, and cut them into chopped green onions for later use.

Add 1 tablespoon of salt to the chopped green onion.

Sprinkle with a pinch of black peppercorns.

Crack in 1 egg and mix well.

Drizzle the egg wash with chopped green onion over the fermented braids.

Bake the prepared ingredients in the oven on full heat at 180 degrees C for 15 minutes, remove the baking tray and turn around, and bake for another 8 minutes.

Take it out and let it cool, and you can try it.

Simply cut the braided scallion bread into sections, and you can easily serve it on the table

In addition to the practice of mixing noodles by yourself, you can try to use excess dumpling wrappers to make an improved version of braided chive bread, a layer of dumpling wrappers coated with some (salted) scallion oil and chopped green onions, every four or five dumpling wrappers are stacked and pinched into a braid, and every 3 strands of head are glued together to form a twist shape, and some small holes can be evenly poked with toothpicks on the surface, and bake at 180 degrees in the middle of the oven for about 20 minutes.

Electronic chive bread, the first time I heard of it, but I think all bread seems to be the same way to make satoshi bread, first you need to buy the flour and knead it into a dough, and then add the satoshi you need and an oil, and then make the shape you want to make, for example, if you want to make braids, you need to twist the two together, and then put it in the oven to bake.

Dough ingredients: 150 grams of high-gluten flour, 150 grams of low-gluten flour, 50 grams of caster sugar, 2 grams of salt, 20 grams of milk powder, 1 2 teaspoons (3 grams) of dry yeast, 1 egg (about 30 grams), 150 grams of water, 30 grams of butter.

Other ingredients: 150 grams of red bean paste filling, 20 grams of white sesame seeds (black sesame seeds are also acceptable), 20 grams of whole egg mixture.

Preparation of dough:

1) Stir the flour, caster sugar and salt well. Then add the milk powder and dry yeast and mix well, then add the eggs and water. Knead all of the above ingredients into a dough until you can pull out a thick, non-smooth membrane (Figure 3).

2) Add the softened butter and continue kneading (Picture 4) until a small piece of dough is taken and the film is smooth and thin enough to be translucent (Picture 5).

3) Then roll the dough round and place it in a warm and moist place to ferment for about 45 minutes - 1 hour.

4) After 1 hour, the dough becomes twice as large as before fermentation, poke it into the middle with some flour with your fingers, and after pulling out your hand, the holes will not rebound (Picture 7).

5) Then divide the dough into 12 equal portions, 6 portions for each loaf of bread, a total of two loaves of bread, and cover with plastic wrap to relax for 15 minutes after rolling (Figure 8).

The practice of braided bread.

6) Roll out the loose dough into long strips, spread about 10g of bean paste on the dough (Picture 9), then roll the dough horizontally into a cylindrical shape and roll it to a length of about 25 cm, and pinch it tightly (Picture 10).

7) Roll all six pieces of dough for one loaf of bread as above, then put the six pieces together and pinch the heads together (Picture 11).

8) Then press the 6th braid over the 1st (Fig. 12), then the 2nd over the 6th (Fig. 13), then the 1st over the 3rd (Fig. 14), then the 5th over the 1st (Fig. 15), then the 6th over the 4th (Fig. 16), and then repeat the steps of 2 6, 1 3, 5 1, 6 and 4 until the braids are completely done, and the ends are tightened.

9) Put it in a warm and moist place and ferment for about 1 hour, after fermentation, evenly brush the whole egg wash on the surface of the bread, then dip the sesame seeds in the pattern of the braid, put it in the middle and lower layers of the preheated oven, and bake at 180 degrees for about 25 minutes until the surface is golden brown.

Material: Main material.

300 grams of cake flour.

Excipients eggs. 55 g egg yolks.

20 g yeast (dry).

3 g of seasoning. 4 grams of table salt.

120 grams of water.

17 grams of corn oil.

35 grams of sugar.

Preparation of 6-strand braided bean paste bread.

1.Mix the corn oil, whole eggs, egg yolks and water well, pour into the other ingredients and knead the dough until the expansion stage 2Place the dough in a clean, oil-free and water-free basin and let it rise warmly towards a wet place3Let the dough rise for about 40 minutes until it is about twice the size of the dough.

4.Divide the dough into 12 portions, make 2 braided buns, and let rise for about 15 minutes in the middleRoll out each dough separately and spread the bean paste on top.

6.Roll up into a long strip, knead the interface firmly, and try to rub it as long as possible7Take 6 noodles and pinch them together.

8.The 1st and 6th roots will be crossed into a flying shape.

9.The 6th root is placed in the middle of the remaining 4 roots.

10.The second on the right now overwhelms the four on the left.

11.Now the 1st root on the right is placed in the middle of the remaining 4 roots12Then press the second one on the left over the four on the right, and then place the first one on the left in the middle of the remaining four.

13.Repeat 10-12 to make it up.

14.Ferment the braided bread for 50 minutes.

15.Brush the surface with egg wash and stick sesame seeds. Baking: Bake in the oven at 180 degrees for 25 minutes.

Preface. Lao Jue's braided bread is very difficult to make, and I can't make it myself, but after watching others make it, I feel that it is very simple, it is really like braiding, and I have always wanted to try it.

Material. Ingredients: 400g of high powder, 30g of milk powder, 10g of sugar, 20g of butter;

Excipients: 1 egg, 4g yeast

Appropriate amount of sesame seeds, 180g of water

Braided sesame bread.

Weigh the weight according to the recipe and prepare the materials.

Beat the eggs first.

Mix the milk powder with luke water, add yeast and let it stand for 3 minutes. Put the high powder, sugar, and milk powder into the yeast water. Put the high powder, sugar, and milk powder into the yeast water.

and form into a dough. Pour the butter into the dough.

Knead the dough and knead the butter into the dough.

Divide the bread evenly into small portions.

Cover the dough with plastic wrap and oven at 40 degrees and let rise for 30 minutes.

Leavened dough.

The exhaust is much less than the picture above.

Re-enter the oven to ferment for 10 minutes.

Leavened dough.

One small portion is divided into three parts, and I knead it into long strips, which I don't knead evenly.

The heads of the three noodles are pinched together and braided.

Brush with egg whites after braiding.

Sprinkle with sesame seeds. Ferment for another 30 minutes, then 190 degrees for 15 minutes.

Tips: I still didn't buy milk, but I still made it with milk powder and water, and I think the effect would be better if I used milk.