A must-have for Christmas [wheat wreath bread]

Overview

Most of the commonly seen garland buns are based on braided bread. But the one I’m introducing today uses the wheat flower in French bread. The wheat ear flower pattern is also something I have always wanted to try but have never been able to do so. All I have seen before are single-layer wheat ear wreaths. I think it looks a bit thin and not full enough. So when I was making it, I baked two garlands of different sizes and then stacked them together. I personally like the final product. It has the sharpness of wheat ears and the softness of garland. The overall feeling is relatively full and the shape is also very good. I think this shape is relatively easy to operate and master, and can be easily completed with just a pair of scissors. So record it for future reference.

Tags

• baking
• children
• old man
• bread
• breakfast
• fast food
• clear water
• dried cranberries
• high gluten flour
• instant dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 After mixing all the ingredients, knead into a smooth dough. The gluten of the dough only needs to reach the expanded state, that is, it can pull out the film;

   

2. 2 Add dried cranberries;

   

3. 3 Mix evenly by folding;

   

4. 4 Place it in a container, cover it with a lid or plastic wrap, and place it in a warm place for basic fermentation;

   

5. 5 About 1 hour later. The dough expands to twice its original volume. Dip your fingers into dry powder and poke holes without shrinking or collapsing. The basic fermentation is complete;

   

6. 6 Take out the dough and deflate it;

   

7. 7 Divide the dough into 4 pieces, cover with plastic wrap, and rest for 30 minutes;

   

8. 8 After resting, take a small piece of dough, flatten it with your hands, poke a hole in the middle, and then slowly shape it into a ring. Place the ring on a baking sheet lined with baking paper and place in a warm place for secondary fermentation;

   

9. 9 After about 50 minutes, the dough will ferment until doubled in size. Use your fingertips to gently press the surface of the dough. It will slowly spring back without leaving any traces. The second round is over;

   

10. 10 Sprinkle some dry flour on the dough, then use scissors at a 45-degree angle to the paper to cut out the shape of a wheat flower;

    

11. 11 Arrange the wheat ears outward in turn to form a wreath;

    

12. 12 Preheat the oven to 210 degrees in advance. After preheating is completed, put it in the oven, on the middle layer, with upper and lower heat, spray with water and bake for about 15 to 20 minutes, until the surface is golden brown. After baking, take it out immediately;

    

13. 13 Let cool on a wire rack, then garnish slightly.