Medium seed dough: high flour 224g, dry yeast 2.5g, milk 150g.
Main dough: 56g of high flour, 35g of sugar, 0.5g of dry yeast, 3g of salt, 36g of eggs and 20g of butter.
Exercise:
1. Make medium-sized dough first. Mix all the medium-sized dough materials and knead them into smooth dough. Put the dough in a stainless steel basin, cover it with plastic wrap, and put it in the refrigerator for fermentation 17 hours.
Tear the seeds into small pieces, add materials other than butter and knead into dough. Add butter and stir until smooth and thin. Continue to ferment for 30 minutes.
At the end of basic fermentation, it was divided into 8 dough pieces, 56 dough pieces and 5 dough pieces. Roll them up and cover them with plastic wrap, and relax for 15 minutes.
The loose dough was rolled into an oval shape. Turn it over, thin it, roll it up, and finally hold the end. Step friction length
Every four strips are a group, woven into four strands, and placed in the baking tray in turn.
Divide the four pieces of dough into a group, braid them and number them from left to right. The formula of 4 shares is
A.4 exceeds 2
B. 1 over 3
C.2 exceeds 3
Complete the first pass A to C, and repeat the second pass until it is finished.
Put two braided 4-strand braids side by side on the baking tray.
Finally, after fermentation, the surface is brushed with egg liquid.
Preheat the oven to 170℃ and fire the middle layer for about 20 minutes.