Snowflake bread

Cooking Instructions

1. In addition to the filling, salt and butter are all added to the dough tank, 10 grams of milk are reserved, see if the dry humidity is added all, the kitchen machine turns on the low grade to mix into a dough, and then turns to high speed to beat until smooth, add salt and butter, beat at low speed until the dough absorbs the butter, and then turn to high speed to beat to a complete state, and use your hands to pull out a thin and not easy to break glove film, and arrange it into a smooth dough for a fermentation.

   

2. Serve until twice the size, pat the dough lightly and exhaust, divide it into 4 parts, roll it round, cover with plastic wrap and let it rise for 15 minutes, and divide the bean paste into three parts for later use.

   

3. After the dough is awakened, press it flat, roll it out into a dough sheet with a diameter of about 24cm, put the bean paste on the plastic wrap, and cover it with a layer of plastic wrap to form a thin slice with a diameter of about 22cm.

   

4. One layer of slices, one layer of bean paste, all assembled, this step is best operated directly on the tarpaulin, the shape is easier to move to the baking sheet.

   

5. Use a cup to mark a circle ⭕️ in the middle, then use a sharp knife to divide it into 4 parts, then 8 parts, and finally 16 parts.
   

   

6. The two adjacent patches are flipped outwards at the same time, a total of 2-3 turns, and finally the mouth is tightened.

   

7. Put it in the oven and turn on the fermentation setting at 36°C, let it ferment for about 40 minutes to the size of two cups, and put a bowl of hot water at the bottom to increase the humidity.

   

8. The surface of the bread crust is sprayed with water, and the high gluten flour is sieved for decoration.

   

9. Preheat the oven at 180°C and bake at 170°C for 20 minutes, the time is for reference only.

   

10. Transfer to a cold net and store in a bag until it is cold to hand temperature.