Ingredients
Starter: High-gluten flour ( 50g ) | Starter: Highly active yeast ( 1g ) |
| Starter: water ( 50g ) | Main dough : Glutinous rice flour ( 40g ) |
Main dough: milk ( 70g (about) ) | Main dough: butter ( 20g ) |
Main dough: salt ( 2 grams ) | Main dough: white sugar ( 40g ) |
Main dough: high-gluten flour ( 160g ) | Main dough: Egg ( 50g ) |
Egg liquid ( Appropriate amount (brush the surface) ) | Almonds (appropriate amount (surface) ) |
How to make braided bread (Polish)
1.Put all the ingredients for the starter into a bowl, mix well, cover with plastic wrap and ferment
2. Put the other ingredients in the main dough except butter into a basin, slowly add the milk, and keep stirring with chopsticks until it becomes cotton wool (the amount of milk can be Increase or decrease appropriately)
3. Knead it into a ball with your hands (3 minutes left and right) cover with plastic wrap and leave for more than 2 hours (please keep it in the refrigerator for more than 2 hours to avoid souring)
4. As long as there are many bubbles on the surface of the starter (the picture shows that it should be placed in a room temperature of 30°C for 5 hours.If it is used after a longer period of time (10-12 hours), it needs to be placed in the refrigerator)
5. Knead the fermented starter and main dough (without butter) until it is not sticky.of dough (15 minutes, the humidity is suitable and the two are completely combined to produce a rough film), then add softened butter and knead into a dough that can stretch out a strong glove film (15 minutes)
6.Cover the dough with plastic wrap for the first fermentation
7. Ferment until it doubles in size.Dip your hand in water and insert it into the hole before taking it out.The hole will not shrink back
9. Roll the 3 small doughs into long strips
10.Put 3 long strips into long braids
11. Braid all the braids and put them into the baking pan (during this time, put a plate of boiling water on the bottom shelf of the oven and turn on the upper and lower heat to 180℃ Preheat for 10 minutes)
12. Place the baking sheet on the middle shelf of the oven for the first step Secondary fermentation (40-45 minutes)
13. Ferment until 2 times in size Take out and brush with whole egg wash, put on the almonds (during this time, preheat the oven at 160℃ for 10 minutes)
14.Put it into the middle rack of the oven and bake at 160℃ for 20 minutes (observe the color for 15 minutes, and add tin foil or an empty baking sheet on top to prevent burning)
15.The time is up, the fragrant bread is out of the oven
16.The finished product is beautiful
8.Press the dough to deflate and divide into 9 small doughs, cover with plastic wrap and let rest for 15-20 minutes p>
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