Christmas bread tree

When I used the octagonal mold of the baker to make small bread, I accidentally found that the finished product can be cut horizontally and can be built into the shape of a Christmas tree, which can be regarded as a new use of this small mold. This time, I simply made a matcha bread body, which is more suitable for the situation from taste to appearance!

Ingredients

Highglutenflour 285 g

Matchapowder 10 g

Castersugar 50 g

Salt 5 g

Freshyeast 9 g

Wholeeggliquid 85 g

eggyolk 25 g

Milk 105 g

Unsaltedbutter 65 g

Cooking Instructions

Pour all the dough ingredients except the butter into the chef's noodle vat and combine.
Knead until the dough begins to feel gluten, add the butter that softens and cuts into small pieces in 2-3 portions. Since the butter content of the dough is on the high side, it is recommended to stir slowly until the butter is kneaded into the dough before adding the next butter.
Continue kneading until the gluten expands and the surface is smooth.
When kneading is complete, the dough temperature is controlled at about 26 degrees.
The dough is rounded and sent to a fermentation chamber, where the first fermentation takes place in a fermentation environment with a temperature of about 28 degrees Celsius and a humidity of about 75%.
Once the hand is dipped in flour and the small hole poked in the dough does not rebound.
After fermentation, the dough is taken out and vented, divided into 6 small dough pieces (each weighing about 105 grams), rolled round, covered with plastic wrap and relaxed for about 15 minutes.
Round the dough again, place it in the octagonal mold with the mouth facing down, and slightly flatten it with your hands so that the dough extends a little towards the 8 corners.
All 6 doughs are treated in this way.
The mold is fed into the fermentation chamber again, and the temperature is set to 38 degrees Celsius and the humidity is 85% for the second fermentation.
Rise until the dough rises to the middle part slightly above the mold.
Preheat the oven at 160 degrees and at 180 degrees and sift a thin layer of gluten flour on the surface of the leavened dough.
Bake in the oven at 160 degrees for about 25 minutes. Halfway through, you can cover the dough with tin foil (I cover it about 8 minutes after baking).
After being baked, it can be demolded and placed on a drying net to cool. In fact, even if you don't do the Christmas tree decoration later, such a matcha star bag is already very good!
After thoroughly cooling, the matcha star bread is divided into groups of two, one of which is divided horizontally into 3 slices, and the other is cut transversely into 4 slices, and the thickness of each layer is about 2cm.
If possible, you can use a toast slicer, so that the bread slices can be layered more evenly and flatly.
The assembly process is to stagger the penultimate slice of bread (this is the largest slice) on the bottom of each star anise bread.
Then top the penultimate layer of two star anise breads, which is the bottom of the original bread.
Then fold the second slice of the star anise bread cut into 4 slices (i.e., the slice under the thin top lid).
Finally, place the thick top lid of the star anise bread cut into 3 slices on top (the thin top cover is not required.) Garnish with a strawberry cut off the bottom and you're done! Six star anise breads can make a total of 3 sets of such Christmas trees.
Simply put it on the dining table, it is full of Christmas atmosphere, do it quickly, and add more fun to the festival~