杏脯辮子包Apricot challah
在基本的辮子包裡面加上女兒喜歡的杏脯，讓她憶起小時候一同做麵包的甜蜜時光。
Time flies! I remember last time I made it was the summer time in 2003.
食材
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首先參考 https://icook.tw/recipes/209514 的步驟1-2和麵糰，不過要加上切成粒狀的杏脯； Follow step 1-2 of https://icook.tw/recipes/209514 to make dough with apricot pieces.
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取出麵糰壓走空氣，分成3份，滾圓，靜置15分鐘； Take out the dough, divide into 3 round pieces, rest for 15 mins.
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搓成長條形，編織成辮子； Knead to 3 long sticks and shape as shown.
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表面噴水，放在溫暖的烤箱裡進行最後發酵40分鐘； Rest for 40 mins inside warm oven.
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辮子變胖了，塗上蛋液，撒上杏仁片； Apply a thin layer of beaten egg on top, sprinkle some almond flakes.
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放進已預熱190度的烤箱烤約15分鐘或至金黃；取出待涼； Bake in the preheated oven at 190C for 15 mins or till nicely golden brown. Let cool afterwards at the rack.
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中午沒吃飯就是為了等它出爐。 This is my late lunch.
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☕️
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孩子們，還記得2003年7月嗎？ My children, do you still remember the moment in 2003?
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之後瞎忙其它事情，還真沒再做過呢！ Being so occupied by other matters, I think I have never made such bread since then.
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吩咐傭人獨自做的，不難，蠻可愛的！ Umi can make it nicely by her own.
