Chinese four-strand braided flatbread

Overview

Bread made using the Chinese method has a softer and more elastic texture. The long drawstrings are also a delight. Bread made using the Chinese method is not easy to age and will not dry out or become hard even after being stored for two days. But to be honest, I couldn’t wait two days for such delicious bread.

Tags

• baking
• breakfast
• butter
• clear water
• condensed milk
• egg liquid
• high gluten flour
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put the medium ingredients into a bowl

   

2. 2 Knead it into a ball, cover it with plastic wrap, and place it in the refrigerator to ferment at low temperature for about 17 hours

   

3. 3 The fermented Chinese dough and main dough ingredients are ready

   

4. 4 First put the milk, egg liquid, condensed milk, sugar, and salt into the mixing bowl

   

5. 5 Then pour in flour, medium-sized dough, and yeast

   

6. 6 Start the program. When the dough can be pulled out into a thick film, add softened butter and continue kneading

   

7. 7 The dough can pull out such a transparent film, and the kneading is finished

   

8. 8 Shape the dough into a round shape, cover it with plastic wrap, and carry out basic fermentation in a warm and humid place

   

9. 9 When the dough has doubled in size, dip your finger in flour and poke holes on the top. If it does not collapse or shrink, it means it has fermented successfully

   

10. 10 Take out the dough, weigh it after deflating, divide it into four equal parts, roll it into a ball and let it rest for 5 minutes

    

11. 11 Roll the small pieces of dough into dough sticks of equal length, and put the tops together. From this step on, it’s hard to describe in words, so be sure to look at the pictures carefully

    

12. 12 From left to right, it is divided into numbers 1, 2, 3, and 4. First pass 1 through 2 and put it on 3

    

13. 13 Twist 1 and 3

    

14. 14 past 1 and 3, then renumber 1, 2, 3, 4 from left to right

    

15. 15 Start the second group: 1 passes 2, builds on 3

    

16. 16 Start the second group: 1 passes 2, builds on 3

    

17. 17 Twist 1 and 3

    

18. 18 Twist 1 and 3

    

19. 19 passes 1 and 3; from left to right, renumber 1, 2, 3, 4

    

20. 20 passes 1 and 3; from left to right, renumber 1, 2, 3, 4

    

21. 21 A new group starts again and the process is not repeated. At the end, wrap up and tighten the interface

    

22. 22 A new group starts again and the process is not repeated. At the end, wrap up and tighten the interface

    

23. 23 Transfer the large braid to a non-stick baking pan and place it in a warm and moist place for secondary fermentation

    

24. 24 Transfer the large braid to a non-stick baking pan and place it in a warm and moist place for secondary fermentation

    

25. 25 When the green dough is nearly 2 times its original size, sprinkle crispy toppings on the surface and start preheating the oven to 180 degrees

    

26. 26 When the green dough is nearly 2 times its original size, sprinkle crispy toppings on the surface and start preheating the oven to 180 degrees

    

27. 27 Put it into the middle rack of the preheated oven and heat it up and down at 180 degrees for about 25 minutes

    

28. 28 Put it into the middle rack of the preheated oven and heat it up and down at 180 degrees for about 25 minutes

    

29. 29 After taking it out of the oven, transfer it to a drying rack, cool it and store it in a bag

    

30. 30 After taking it out of the oven, transfer it to a drying rack, cool it and store it in a bag

    

31. 31 Such big braids

    

32. 32 Such big braids

    

33. 33 Looks beautiful

    

34. 34 Looks beautiful

    

35. 35 Can be sliced and eaten

    

36. 36 Can be sliced and eaten

    

37. 37 You can also tear it by hand

    

38. 38 You can also tear it by hand