1. Prepare ingredients.
2. Snowflake: Heat the lard in water to melt, set aside.
3. Add sugar.
4. Add low-gluten flour, knead evenly, and set aside.
5. Dough: Make the dough according to the general practice of hand-made bread (please see here: http://home.meishichina.com/recipe-144065.html), complete it, and leave it.
6. After 1 hour of fermentation, the dough is divided into 6 equal parts, and the fermentation is carried out again for 15 minutes. After 15 minutes, put the dough on the cutting board, don't pick it up, knead it into a ball with your hands, and knead it as smooth as possible.
7. Use a medium sieve to sift the snowflakes onto the surface of the dough.
8. After sprinkling, put the snowflake dough at a temperature of 38°C (27 directly in the oven) and continue to ferment for 40 minutes until the dough has fermented to twice its original size!
9. After a long fermentation, it can finally be put into the oven to bake, 180 ℃, up and down heat, bake for 12-15 minutes, the surface is dark yellow just fine~~
10. The taste of this bread is very soft, the texture inside is quite delicate, and the sugar content is not high~ so~ it is also more suitable for the elderly and children to eat~
Tips:Hmm~ Regarding the lard part, if you have butter, just replace it with butter!
Alright~ I wish everyone a good appetite~~ See you next time~~~
