Christmas snowflake bread limited to ❄️ Christmas

Cooking Instructions

1. 【Two-color soufflé filling】
   Butter 100g|Caster sugar 40g|Milk 20g|Milk powder 100gMatcha
   powder 7g|Red yeast rice powder 7gButter
   
   ⭕️ and caster sugar beat until white, add milk and beat well, add milk powder and mix well
   ⭕️ to divide the soufflé into 2 parts, add matcha powder and red yeast powder respectively to adjust the color

   

2. 1⃣️ Stir all ingredients except butter and salt to the expansion stage (thick film), add the softened butter and salt and continue to stir until the film can be pulled out. The face temperature is 24-26 degrees

   

3. 2⃣️ Ferment at once to 2 times larger (28 degrees, 75%, 50-60 minutes). Fingers lightly press the dough, basically will not retract is fermented
   3⃣️ The fermented dough is divided into 8 equal parts, rounded, relaxed at 28 degrees for 20 minutes
   4⃣️ The relaxed dough is rolled out into a circle of about 20cm, and the dough is stacked in the order of the dough → matcha soufflé (about 34g), → dough→ red velvet soufflé (about 68g), → dough→ matcha soufflé (about 34g) → dough

   

4. 5⃣️ Put the dough on the baking sheet, leave a circle of about 8cm in the middle, and cut the outer circle dough into 8 parts first

   

5. 6⃣️ Cut the middle of each dough again, twist it 3 times in different directions, and then knead
   7⃣the dough at the end ️ Put the shaped snowflake bread into the fermentation box for secondary fermentation (35 degrees, 80%, about 30 minutes), ferment to 1.5 times the size, and preheat the oven in advance

   

6. The surface of the snowflake bread is sprinkled with high-gluten flour to decorate

   

7. Bake, 80s on 175 degrees on the top and 185 degrees for 20 minutes (the oven that cannot be turned up and down is put down and baked at 180 degrees)

   

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