Ins wind Christmas snowflake bean paste bread --- miss the summer wind and autumn rain can no longer miss the winter snowflakes

Cooking Instructions

1. Mix the dough ingredients except butter together and whip until the expansion stage;

   

2. Add the butter and whip until fully expanding;

   

3. The dough is covered with plastic wrap and begins to rise once. Ferment to 2-2.5 times the size, dip your fingers in flour and press it without retracting or collapsing;

   

4. After the dough is completed, divide it into 3 equal parts, cover it with plastic wrap and relax for 15 minutes after it is rounded;

   

5. Take a portion of loose dough and roll it into a round cake with a diameter of about 22cm

   

6. Spread a layer of bean paste filling;

   

7. Roll out the second one into a round cake and spread it on top of the first one

   

8. Spread another layer of red bean paste

   

9. Then roll out the third portion into a round cake and spread it out

   

10. Pinch the edges tightly;

    

11. Take a prototype abrasive with a diameter of about 5cm and place it in the middle of the dough;

    

12. Cut the dough into 16 portions along the edges, slicing through each knife.

    

13. You can cut it into 4 equal parts first, then 8 equal parts, and finally 16 equal parts;

    

14. Take two strips next to each other and pinch one with one hand

    

15. Twist it in reverse two turns and pinch the edges

    

16. Process all slices sequentially;

    

17. Start secondary fermentation. The suitable temperature for fermentation is 37 degrees Celsius and 75% humidity. If you don't have a fermentation box, you can put it in the oven and put a bowl of hot water.

    

18. Ferment to twice the size, take it out and sift it with an appropriate amount of high-gluten flour;

    

19. Bake in a preheated oven at 180 degrees for 25 minutes;

    

20. It's beautiful when you shoot it

    

21. Full of Christmas wind