For Christmas, let's make a beautiful Christmas garland bread. This bread is very pleasing in shape, and with the addition of raisins, dried strawberries, and walnut kernels, it is not only nutritious, but also very good to eat. The powdered sugar on the surface is reminiscent of white snowflakes, and it is placed on the table at Christmas, which is very suitable. Even if you don't pay much attention to Christmas, you can make such a beautiful bread that will surely surprise your family and friends.
Christmas garland bread
Prepare the materials
Ingredients: 240 g of high gluten flour, 60 g of medium gluten flour, 170 g of milk, 1 egg white (about 35 g), 30 g of butter, 45 g of sugar, 10 g of milk powder, 8 g of fresh yeast
Ingredients: 20 g dried strawberries, 20 g raisins, 25 g walnut kernels, 1 egg yolk, powdered sugar, rum to taste
Tools: bread machine, high temperature resistant cloth, oven
Start production:
1 Place egg whites, milk, sugar and fresh yeast in a bread machine bucket, then two types of flour and milk powder.
2 Start the bread machine and knead the dough for 15 minutes until the dough pulls out the thick film.
3 Add the butter that has been cut into small pieces and softened at room temperature and start the doughing program again.
4 Knead for about 25 minutes until the dough pulls out a transparent film.
5 Continue the dough process until the dough wakes up to 3 to 4 times the original volume (press a small pit with your hand in the middle, and it will not retract).
6 Dried strawberries and grapes, soak in a little rum for 30 minutes.
7 Divide the fermented dough into 8 equal parts, roll round and cover with plastic wrap and let it sit for 10 minutes.
8 Take the dough, roll out into a long tongue shape, roll up from top to bottom, and roll tightly at the edges.
9 Roll and cover with plastic wrap and let rise for 10 minutes.
10 Roll the dough into a round strip about 40 cm long.
11 4 round strips in a group, one end pinched together.
12 First separate the middle two from the top and bottom, and the two on the side intersect left and right.
13 Then cross the upper and lower two bars.
14 Cross the left and right two more bars.
15 Braided into 4 braids, bent into a circle, the two ends are connected and pinched into a garland shape.
16 Another garland is also made, placed on a baking sheet with a baking cloth, and awakened to 2 times the original volume, brushed with egg liquid on the surface.
17 Garnish with soaked dried strawberries, raisins and walnut kernels.
18 Put in the preheated oven, bake at 170 °C for 25 to 30 minutes, remove and let cool on the grill, sifted on the surface of a layer of powdered sugar.
Tips:1. The dough should be kneaded thoroughly to the stage of full expansion. 2. After the dough is rolled round, it is necessary to wake up again to make the gluten loose and easy to rub the strips. 3. The strips of the braid are rubbed twice, and the rubbing will be more even. 4. During the baking process, the surface of the bread should be covered with tin foil in time to avoid excessive color on the surface. 5. Rum-soaked dried fruit will have a special aroma and will not be simmered when baked.
Selected from Butterfly's "Baking Honey" book, all rights reserved.