【Braided Toast】---I like the taste of soufflé
Overview
This dough was originally intended to be made into sesame meal buns and used to make burgers for breakfast the next day. However, due to my daughter’s request, it was temporarily made into braided toast. Because the recipe is small, the toast is also relatively small. Although I don't expect her to really do anything, as long as she has this fun, I am willing to tinker with her. Because when you do something you like, you will have a special happy mood, which can reduce the pressure caused by children's daily study and release more joy.
Tags
Ingredients
Steps
-
Weigh all the ingredients, pour the ingredients except butter into the bread bucket in the order of liquid first and then powder, add yeast last, and start the kneading process.
-
Check the dough, it has reached the expansion stage.
-
At this time, you can add the previously softened butter.
-
Start a dough kneading program again. Check the dough. If you can easily open the glove film, the dough has reached the complete stage, and that's it.
-
Roll the dough into a ball and put it in the bread machine, cover it with plastic wrap and let it ferment.
-
Ferment until 2 to 2.5 times the original size. Dip your finger in flour and poke a hole into the fermented dough. The hole will not shrink or collapse.
-
Pour out the fermented dough, deflate it, divide it into three equal parts, cover it with plastic wrap and let it rest for 10 minutes.
-
Take a piece of dough and roll it into a long strip.
-
Roll up from one side, pinch the edge tightly, and roll three pieces in sequence.
-
Braid three strands of dough together like braids.
-
Place in a toast box and cover with plastic wrap for fermentation.
-
When it has fermented to double its original size, brush the surface with whole egg wash, sprinkle with appropriate amount of soufflé, and put it in a preheated oven at 200 degrees, middle and lower layers, for about 15 to 20 minutes.
