Knead all dough ingredients except butter until smooth, then add butter and knead until the dough with slightly transparent film can be pulled out, cover the dough with plastic wrap, and put it in a warm place for basic fermentation. After the dough is about twice as big, the fermentation is completed.

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The fermented dough is vented, divided into 12 portions, and kneaded for 15 minutes.

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Knead the dough into long strips with two pointed ends, in pairs, and cross the dough in the middle.

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Fold both ends of the lower strand and cross the upper strand alternately.

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After that, another strand of dough also crosses the first strand and repeats (that is, the vertical and horizontal strands of dough cross each other) until the end.

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Do it in turn and put it in a baking tray for final fermentation.

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Brush a layer of milk or egg liquid on the surface after fermentation and sprinkle with white sugar. Put it in an oven preheated to 180℃ and bake for about 15-20 minutes until the surface is golden.

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skill

Knead the dough of braided bread for a long time, and one time may not be enough. If it is not long, relax for a few minutes to avoid affecting the plastic surgery effect.