Seasonal vegetable garland bread
Overview
A simple two-strand braid creates a beautiful garland. Huaqi is a three-color seasonal vegetable. Eating bread with some vegetables is more nutritious!
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Ingredients
Steps
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Peel and cut the carrots into pieces and puree them in a blender.
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Put all the ingredients except butter into the basin, and put the squeezed carrot puree into the basin and knead the dough.
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Pull out the thicker film and add butter.
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Spread out a thin film. Knead the dough, cover it with plastic wrap and let it rise at room temperature for three hours until it doubles in size.
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Stick flour with your fingers and poke a hole. If it doesn't shrink or collapse, the fermentation is complete.
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Divide the fermented dough into six parts, roll into balls and deflate, cover with plastic wrap and rest for 10 minutes.
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First, take a piece of relaxed dough and divide it into three parts, roll it into 5~6 cm diameter pieces and place them on the baking sheet.
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Roll the remaining 6 into a round shape.
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Then slowly rub it on the mat to lengthen it. Take two strands and place them not side by side. Instead, place one strand 4 cm longer than the other.
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Twist the two strands of twist.
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Around the circle, we should pay attention to street problems here. The difference between the two ends just now comes into play here. Wrap the long end around and join the short end, hiding the joint at the bottom of the dough (until you can't see it).
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Place in the oven to ferment at 40 degrees Celsius for 20 minutes.
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At this time, prepare three packets of diced seasonal vegetables, put them into a small pot and cook for 5 minutes, drain and set aside.
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After the dough is fermented, sprinkle mozzarella cheese on the center disc, and brush the twist with egg wash around the three-color vegetables.
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Place in the preheated oven at 170 degrees and bake for 18 minutes.
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Once out of the oven, place on a rack to cool completely. Done!
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Finished product picture.
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Finished product picture.
