Step 1

The amount of ingredients is shown in the figure.

Step 2

7g of Anjia butter insulation water melts into butter liquid, because it uses a non-fermentation process, the milk fat content reaches 82.9%, the milk aroma is rich, and you can smell the strong milk aroma when heated.

Step 3

After the yeast powder is stirred well in the water, add the melted Anjia butter liquid and continue to stir well.

Step 4

Add flour and salt to the liquid and stir with a spatula to form a flocculent consistency.

Step 5

This bread does not require much dough, so you can knead it directly by hand, and it doesn’t need to be kneaded smoothly at first.

Step 6

Cover the kneaded dough with plastic wrap and relax for 10 minutes.

Step 7

Fold the relaxed dough inward from the top, bottom, left, and right directions, and then cover with plastic wrap to relax for 5 minutes.

Step 8

Add another 7g of softened Anjia butter.

Step 9

Continue to fold the dough from the top, bottom, left, and right until the surface of the dough is smooth and tight, and the dough needs to be relaxed for 10 minutes in the middle of each fold.

Step 10

Finally, the dough reaches this state and can be shaped for the next step, with a total of 3-4 folding processes.

Step 11

Divide the dough evenly into 4 parts, roll it into a circle with the palm of your hand, cover with plastic wrap and let it rise for 10 minutes.

Step 12

Take a piece of dough and roll it out into a cow tongue shape about 10cm long.

Step 13

Fold and press the top 1/3 towards the middle.

Step 14

The bottom 1/3 is also folded upwards and pressed.

Step 15

Repeat this step, folding and pressing up and down to the middle.

Step 16

Finally, fold and press in half, and pinch the opening tightly, without gaps.

Step 17

The palms of both hands are evenly kneaded into a 10cm length cylindrical shape, and the plastic wrap is relaxed for 10 minutes.

Step 18

Finally, it is rolled into a shape that is thick in the middle and thin at both ends, about 50cm long. The loose dough is very malleable, so if you find it not easy to shape, cover it with plastic wrap and continue to relax.

Step 19

The classic pomegranate type of Brecett is the hallmark of German bread today, with the thickest part placed in the middle and crossed on the left and right sides.

Step 20

Continue crossing again.

Step 21

Turn it over and press it up on the upper part of the bread body, and you can dip a little water at the interface to increase the stickiness.

Step 22

Finally, pull the bottom to tidy up the shape and round it out. When everything is ready, put it in the refrigerator for 30 minutes.

Step 23

During the freezing period, we will make alkaline water, according to the concentration ratio of 3%, 10g of baking alkali is put into a bowl, then add 300ml of cold water, add slowly, stir while pouring, until the baking alkali is completely melted.

Step 24

The frozen bread blanks are soaked in alkaline water for 10 seconds, the alkaline water is very corrosive, so be sure to wear gloves to avoid the alkaline water getting on the skin. Please take safety measures!

Step 25

Make an opening in the fattest part of the bread, slightly deeper, and bake it more beautifully.

Step 26

Finally, sprinkle some baking coarse salt on the opening.

Step 27

Bake in the oven at 230 degrees and 180 degrees on the lower heat, for 25 minutes.

Step 28

Finished product drawing. The surface of the braid knot is smooth, the dough should be hard, and finally soaked in alkaline water, and then baked will be smooth and tight.

Step 29

Finished product drawing.

Step 30

Finished product drawing.

Step 31

Finished product drawing.