How to make super soft light butter braided bread with a mellow milk flavor. You can pull it out layer by layer when eating. It is absolutely comparable to the ones produced in bakeries. It can be DIYed in about half an hour. Children who like bread must not miss it!
Braid bread ingredients:
Dough: 200g high flour, 40g fine sugar, 1/4 tsp salt, 1 egg yolk, 3/4 tsp yeast, 100g animal fresh cream, 70g fresh milk, 20g butter. (The amount of 2 large braided buns can also be used to make 4 small ones)
Crispy grains: 30g powdered sugar, 70g low-gluten flour, 5g milk powder, 40g butter.
How to make braided bread:
1. Pour all the ingredients for the dough into the bread machine barrel and mix, adding salt and yeast separately.
2. Follow the kneading program and start kneading the dough.
3. Knead until it forms a smooth dough (pull out the transparent glove film).
4. Basic fermentation for 30-60 minutes, ferment the dough until it doubles in size, then deflate and divide into 6 equal parts, roll into balls and rest for 10-15 minutes.
5. Roll a portion of the dough into a beef tongue shape.
6. Turn 90 degrees and slowly roll it into a rectangle, about 25cm long and 15cm wide.
7. Roll the rolled dough inwards from the long side.
8. Roll it up one by one into 6 long strips.
9. Take 3 long pieces and pinch one end.
10. Start braiding your hair, do not braid it too tightly or too loosely.
11. After braiding, pinch the ends tightly, place on a baking sheet lined with tin foil, cover with a damp cloth in a warm place for final fermentation until doubled in size.
12. After fermentation, brush the surface of the dough with egg wash, sprinkle evenly with crispy crumbs, preheat the oven to 175 degrees, and bake for about 20 minutes until the surface is golden.
Tips for making braided bread:
1. How to make crispy granules: Mix the powdered sugar, low-gluten powder and milk powder evenly, add small pieces of butter, and gently knead them into uniform and fine granules with your hands. The remaining puff pastry can be sealed and stored at room temperature or refrigerated.
2. I sometimes make 2 large pieces of this bread, and sometimes I make 4 small pieces. Just divide the dough into equal amounts according to your preference.
3. There is no need to put the unfinished bread in the refrigerator, otherwise it will be very hard, just put it in a fresh-keeping bag.
6. Turn 90 degrees and slowly roll it into a rectangle, about 25cm long and 15cm wide.
