Fruit Basket Bread

Overview

The raffia knife I bought last time has only been used once, and I’m always thinking of doing some more styling. I tried to think about it and made two fruit baskets, which were quite sturdy. One was filled with biscuits and the other was filled with fruits. I really couldn’t bear to destroy it.

Tags

• baking
• children
• breakfast
• butter
• egg liquid
• high gluten flour
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put milk, egg liquid and flour in order in the bread barrel, salt and sugar in the diagonal corners, yeast in the middle, and knead the dough for 20 minutes

   

2. 2 Add butter and knead the dough for 20 minutes

   

3. 3 Ferment until doubled in size

   

4. 4 After the dough is deflated, divide it into two 120g pieces of dough, and divide the rest into 6 portions

   

5. 5 Take a large piece of dough, roll it into an oval shape, and use a raster knife to pull it from top to bottom

   

6. 6 Pull the dough out into a mesh shape, cover it in a high-temperature resistant glass bowl (or stainless steel basin), and pull the four sides to the bottom

   

7. 7 Take a small piece of dough and knead it long

   

8. 8 Wrap around the junction of the glass bowl and the grid, wrap around the four sides, and pinch both ends tightly

   

9. 9 Then roll the two pieces of dough into a long and thin shape

   

10. 10 Tighten it like a twist and arrange it into a semicircle (it must be thinner, it will become thicker after fermentation)

    

11. 11 After both are done, let them ferment for 30 minutes. Don’t let it take too long. After they are done, brush them with egg wash

    

12. 12 Preheat the oven and bake at 180 degrees for 15 minutes. Cover the fruit basket with tin foil after it is colored. Remove the handle first and continue baking the fruit basket for 5 minutes. After taking it out, let it cool down for a while to release it from the mold.