Braided Bread
Overview
I remember when I was young, my mother was either busy with farm work or housework. We sisters all had mushroom heads, so in my memory we never had braids! If you have fun today, get some edible braids, hey! The taste is super soft and amazing! You can try it too~
Tags
Ingredients
Steps
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Pour 220 grams of high-gluten flour, 40 grams of fine sugar, 30 grams of egg liquid, 90 grams of yogurt, 25 grams of whipping cream, 2 grams of salt, and 3 grams of yeast into a mixing bowl and use chopsticks to stir until there is no dry powder
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Move to the kneading board and knead until the dough is smooth. Add 18 grams of softened butter and continue kneading until the dough can be pulled out into a thin film
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Cover with plastic wrap and ferment for an hour
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After the fermented dough is deflated, divide it into nine equal parts, cover it with plastic wrap and let it rest for fifteen minutes
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After resting, take a small piece of dough and roll it out with a rolling pin
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Turn over and roll up from left to right
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Roll everything out, cover with plastic wrap and let rest for ten minutes
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Roll the relaxed dough into a length of about 25 cm. Take three ends and knead them together into a three-strand braid
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After braiding, pinch the tail tightly
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You can also make it like this: take three pieces and place them as shown in the picture, and put 1 on top of 2 and 3 on top of 1.
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After braiding one end, turn the other end over and finish braiding
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After braiding everything, put it into the baking pan
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Second fermentation for 40 minutes
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Brush with egg wash, sprinkle with sesame seeds, bake in the middle of a preheated oven at 180 degrees for 18 minutes
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Just take it out of the oven and let it cool. Isn’t the color beautiful? The taste is super soft!
