Christmas Wreath Bread

1. Put all the main ingredients into the chef's machine and blend them into a soft and smooth dough that can pull out large films.

2. Add 30g of softened butter.

3. In the dough and to the complete stage, commonly known as glove wrap, the edges of the holes are smooth and round in shape.

4. Today, make a loaf of bread. Once the dough is well mixed, divide it into three 110g portions. Round the dough and cover it with plastic wrap to prevent it from drying out. Relax for a few minutes. Leave 150g for making bows and Christmas canes. The size of the dough can be flexibly controlled according to one's own wishes.

5. Roll the dough into long strips, approximately 80 centimeters long.

6. Start braiding from the middle of the long strip, which is more labor-saving and easy to braid. In addition, the long strip is not easily pulled or deformed, and the end should be tightened. Braids should be made loose, not too tight, and leave room for fermentation. If it is woven too tightly, it is easy to break after later fermentation.

7. Spread plastic wrap on the cutting board, take 60 grams of dough and add about 1 gram of red yeast powder. Rub the red yeast powder into the dough and knead it evenly.

8. Roll out the dough and remove any unevenness on both sides.

9. As shown in the figure, cross left and right, with one side longer and the other shorter.

10. Pinch it in the middle,

11. Rub another long strip to make the middle knot and knead it behind the back.

12. Cut the bottom into a swallowtail shape and adjust the details, such as pressing out wrinkles in the middle. Summary: Make the bow fuller and make the sides slightly wider than the middle.

13. Wipe the back of the bow with water and place it at the braid joint. To prevent the bows from sticking together, I stuffed 3 large almonds on each side.

14. There is still surplus red dough. Use small flowers to mold small flowers and decorate the flower wreath. The remaining red dough can be made into a cane or pressed into a small five pointed star.

15. When the dough is lightly pressed by hand, it will immediately recover without leaving any pits. Gently brush a layer of egg white.

Preheat the oven to 175 degrees Celsius, with the middle layer, and bake for 25 minutes. Cover with aluminum foil after surface coloring.

17. Finished product drawings.