Christmas trees and wreaths are an essential part of Western Christmas.A Christmas ring is a decoration used to hang on the door of a house during Christmas, usually consisting of green leaves or vines, pine needles, etc., and silver metal and gold bells with red ribbons.There are circular, also crescent-shaped, decorated with a pinch of pine red, as well as some red fruit bells, hanging up to see, definitely creating an exquisite viewpoint.Hanging this wreath on Christmas Eve protects your children from being harmed by demons in the new year, and is also full of festive joy.Christmas flower bread, also a staple of Christmas, is full of a strong festive atmosphere, adding to the festive atmosphere of Christmas.

WHAT YOU NEED

Ingredients

1 egg (for the dough)
Whole egg juice (decorative material) in moderation
Dried fruit (decorative material) in moderation
High starch flour (dough material) 265 grams
Fine sugar (dough material) 30 g
Butter (dough material) 40 grams
4 g of yeast flour (dough material)
Milk (dough material) 130 grams
Sugar powder (decorative material) in moderation
The right amount of raisins (decorative materials)
Dried citrus (decorative material) in moderation

How TO MADE Christmas wreaths

Steps 1 to 4

1. Prepare the required materials.

2. The yeast powder is added to the milk and mixed.

3. Pour the fine sugar into the milk and mix it.

4. Pour the eggs into the milk and stir evenly.

Steps 5 to 8

5. The high-strength flour is first sifted and mixed with a rubber scraper.

6. Mixed dough as shown in the figure.

7. Sift into the remaining 1/2 high-strength flour and mix with a rubber scraper.

8. The dough is kneaded into a coarse membrane and then added to the butter.

Steps 9 to 12

9. Press by hand until the butter and dough are completely mixed.

10. Move the dough onto the cardboard and hit it to pull out the thin film.

11. Mix the dough well and put it in the oven to ferment until it is twice its original size.

12. Use your fingers to poke the hole without shrinking it to ferment it.

Steps 13 to 16

13. Divide the dough into six equal parts, cover with a protective film, and loosen for 15 minutes.

14. After loosening, the dough is rolled into an oval shape, thinning the bottom, so that the ends of the roll naturally fit together.

15. From the bottom to the top, it is rolled into bars.

16. Slowly knead the dough into long strips of about 70 cm.

Steps 17 to 20

17. Make three long stripes into a braid, and pinch the end of the tail.

18. Arranged in a circle, decorated with grape stems.

19. The final fermentation is done in the oven to double the size.

20. The fermentation is well brushed on the surface of the whole egg juice.

Steps 21 to 24

21. Preheat for 10 minutes in an oven at 160 degrees, put in the oven's middle layer and bake at 160 degrees for 18 minutes.

22. Add a little sugar powder, sprinkle grapefruit powder, dried fruit powder, dried citrus powder and decorate it.

23.

Handy cooking tips

　　1. When knitting, the head and tail must be tightly fastened.2. When the braid is wrapped in a circle, the ends of the braid should be tightly pressed together, otherwise the fermentation expansion will break.