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

Entering December, it has also entered the countdown to Christmas~ Although Christmas is a Western holiday, I can't resist my liking for Christmas elements before Christmas songs linger on the streets and alleys, and bake a beautiful snowflake bread with Christmas wind ~ No need to use any tools, bare hands plastic shaping ~ Take advantage of the weekend to bake one at home, not only the appearance is pleasing to the eye, but the taste has to be given full marks if you ruthlessly pull off a piece to taste~ If you also like to make breakfast, and don't mind one more person in the circle of friends who loves to dry rice, You can add me on Weibo: Aunt Meng WeChat: nmygjy WeChat public account: Aunt Meng's trivial life Welcome to join the breakfast family with schoolchildren who have difficulty getting up early

Ingredients

Doughingredients:

Glutenflour 240 g

Glutenflour 60 g

Puremilk 160 g

Wholeeggwash 35 g

Cayennesugar 30 g

Dryyeast 3 g

Salt 4 g

Butter 30 g

Otheringredients:

Beanpastefilling Appropriateamount

High-glutenflour Appropriateamount

Cooking Instructions

Mix the dough ingredients except butter together and whip until the expansion stage;
Add the butter and whip until fully expanding;
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;
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;
Take a portion of loose dough and roll it into a round cake with a diameter of about 22cm
Spread a layer of bean paste filling;
Roll out the second one into a round cake and spread it on top of the first one
Spread another layer of red bean paste
Then roll out the third portion into a round cake and spread it out
Pinch the edges tightly;
Take a prototype abrasive with a diameter of about 5cm and place it in the middle of the dough;
Cut the dough into 16 portions along the edges, slicing through each knife.
You can cut it into 4 equal parts first, then 8 equal parts, and finally 16 equal parts;
Take two strips next to each other and pinch one with one hand
Twist it in reverse two turns and pinch the edges
Process all slices sequentially;
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.
Ferment to twice the size, take it out and sift it with an appropriate amount of high-gluten flour;
Bake in a preheated oven at 180 degrees for 25 minutes;
It's beautiful when you shoot it
Full of Christmas wind