Three-Strand Braid Milk Bread

Materials are ready;

Put all the main ingredients except for the butter into the dough mixer, mix at low speed for 2 minutes, then switch to high speed and beat for 10 minutes, until the dough forms a rough windowpane.

Add the softened butter and beat at low speed for 3 minutes, until the butter is fully incorporated into the dough;

Beat at high speed for about 8 minutes, until the dough can stretch into a thin, elastic, translucent film.

Shape the dough into a round ball, place it in a food storage container, and let it ferment in a warm and humid place.

Let the dough rise until it doubles in size, then dip your finger in flour and poke a hole in the top; it should not collapse or shrink back.

Gently punch down the dough to release the air, weigh and divide it into 12 equal portions, shape into balls, and let rest for about 15 minutes;

Divide into two portions and roll into 25 cm long noodles with pointed ends;

Braid A, the most common 3-strand braiding method: as shown in the picture, the top of the 3 strands are placed together;

Interwoven with each other, pinched tightly at the tail;

The braiding method for B is to braid from the center towards both sides; as shown in the figure, three strands of noodles are crossed in the middle.

First braid the section below, using the same method as a traditional three-strand braid;

Finish braiding the other half and pinch the end tightly.

Place them on a baking tray; the two on top are the traditional A braid, the two on the bottom are the B braid, and there is not much difference in shape; let them undergo a second fermentation in a warm and humid place. I put them in the oven, using the fermentation function at 35 degrees, spraying a little mist to increase humidity, and ferment for 30 minutes.

Bake until twice as large, brush the surface with egg wash, and sprinkle with cheese powder;

Place in the middle layer of the preheated oven, bake with both upper and lower heat at 180/190°C for about 20 minutes;

After coming out of the oven, move it to a cooling rack, and once cooled, store it in a bag.

Braided milk bread, both soft and chewy!