How to Make Delicious and Soft Oven Chrysanthemum Bread

How to Make Delicious and Soft Oven Chrysanthemum Bread

Ingredient:

• 360 grams of flour
• 2 chicken eggs
• 100 gr unsalted butter, softened
• 1/3 teaspoon salt
• 50 gr sugar
• 8 grams of yeast
• 50 ml orange juice (If the dough is dry, you can add more orange juice.)
• 50 ml warm water
• 1 pinch of salt

Making :

Step 1: Add yeast + warm water and a little salt into the glass and mix well, leave for 10 minutes for the yeast to bloom.

Step 2: Put flour + sugar + eggs + butter + sugar + salt + orange juice and a glass of yeast water in a bowl, wear gloves and knead for a while, until the dough is soft and does not stick to your hands. Roll the dough into a ball, put it in a bowl, cover the mouth of the bowl with a warm towel and let it rest for 1 hour. After 1 hour, take out the dough and knead it, then let it rest for another hour (you have to let it rise twice to make the bread soft and chewy).

Step 3: After the dough has risen the second time, take it out and knead it again. Divide dough into 3 parts. Roll each section to length, then roll/roll to length.

Let the ends of the 3 strips of dough stick together, then braid. Apply a little butter to the mold, put the pumpkin powder in the mold. Incubate for another 90 minutes. The dough must rise completely before baking. When the dough has risen enough, brush a layer of egg on the cake, then sprinkle with almonds if you like or you can skip it.

Step 4: Preheat the oven for 20 minutes at 190 degrees Celsius. Then lower the temperature to 170 degrees, put the cake mold in the lower compartment of the oven for 25-30 minutes until the cake is done.

When the cake is done, take it out and enjoy. If you can’t finish the cake, you should put it in a sealed bag to keep it soft. Our family keeps going in and out, and each person has a piece of cake that won’t have time to cool yet!