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This will ensure your dough is smooth.
“It is easier to knead the dough with white or Zopf flour than with wholemeal or spelled flour,” says Dominik Spieser (37), trained pastry chef and manager of the “Zopfbegg” bakery in Allschwil BL. Additionally, butter should not be melted in the microwave, it should be added cold and cut into small cubes. Spieser says this means it will bind more flour and the dough will be more pliable. He then recommends not adding flour or milk to the dough. “The later you add these ingredients, the more difficult it is to incorporate them into the dough. It often becomes uneven. The kneading process is complete when the dough becomes pliable and elastic. You can test this by tearing off a piece of the dough with your hand. It should not tear, but it should be so thin that it is almost You will be able to see inside.
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This way the dough will rise beautifully.
Spieser recommends using fresh yeast to ensure the dough rises well. Malt also helps: “It acts as nutrients for the yeast and thus allows the dough to rise better.” You should also be careful not to let the yeast get too hot because it breaks down at 45 degrees. But the most important thing is something else: Time. After kneading, the dough should be left at room temperature for at least two hours or in the refrigerator overnight. “The most important thing is that it roughly doubles its volume,” Spieser says. If you put the dough back in the refrigerator after knitting, it will become more stable and take a better shape while cooking. A longer fermentation time also helps make the braid more digestible and have a stronger flavor.
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This will make your braid truly eye-catching
Malt not only helps the yeast rise, but also gives the dough a beautiful color. Spieser says you can trick the color a bit with a pinch of saffron. “The taste doesn’t change, but the braid turns golden.” To get a good crust, Spieser recommends brushing the braid with egg yolk twice after it has finished rising. Brush once after knitting and fluffing. And before putting it back in the oven. Adding a little sugar to the egg yolks adds even more color and helps make the crust crispier.
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This way you know when your braid is done cooking
Baking time for butter braid (see recipe below) is 45 minutes at 190 degrees top and bottom heat. According to Spieser, the rule of thumb is: “The smaller the baked goods, the hotter and quicker they can be baked.” It is important that the core temperature of the knitting reaches around 95 degrees. Since this is difficult to determine at home, Spieser has two tricks to check if the braid is cooked enough. You can weave the bottom part of the braid. If it feels hollow, that’s a good sign. Or you can check the gaps between the braided wires. If they are no longer soft, the braid has been in the oven long enough.
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This way you can pre-cook your braid and enjoy it later.
If you want a fresh braid for breakfast without having to wait in the kitchen a few hours before brunch, you can pre-bake the braid and then freeze it airtight in a freezer bag with virtually no loss of quality, Spieser says. It doesn’t take too long to cook frozen braid either: “Five minutes at 200 degrees is enough.” And if the cooked braid dries out after a few days, the slices can be freshened individually in the toaster. “The butter inside the braid melts in the heat, making the slices moist and crispy again.”
Source : Blick
I am Dawid Malan, a news reporter for 24 Instant News. I specialize in celebrity and entertainment news, writing stories that capture the attention of readers from all walks of life. My work has been featured in some of the world’s leading publications and I am passionate about delivering quality content to my readers.
