Blossoming Flowers [flower Illustration Toast]

Blossoming Flowers [flower Illustration Toast]

1. Pour milk in the bucket of the bread maker first, then add salt and sugar, then pour high-gluten flour, and sprinkle dry yeast on the top layer.

2. Start the kneading program, knead the dough for 20 minutes to form a smooth dough, add butter softened at room temperature, and continue the kneading program for 20 minutes.

3. Knead until the dough is complete.

4. At this time, a thin and tough film can be stretched out.

5. Separate three doughs, 5g, 20g, and 130g, and cover them with plastic wrap to prevent them from drying out.

6. Add a little (less than 0.1g) bamboo charcoal powder to 5g dough, 1g carrot powder to 20g dough, and 0.6g red yeast rice powder to 130g dough, and knead them smoothly.

7. Put the largest remaining dough and colored dough into clean containers, cover them with plastic wrap, and carry out the first fermentation.

8. The recommended temperature is 28 degrees, about an hour.

9. Ferment to 2 times the size.

10. After sending it out, take it out and press it on the chopping board to exhaust.

11. Divide the red dough into 5 equal parts.

12. The white dough is divided into 5 small 3g doughs, and then another 50g dough. Cover all with plastic wrap and let relax for 15 minutes.

13. Start the combination. The black dough is rolled into the same length as the mold; the yellow dough is rolled into a rectangular sheet, the length is the same as the black one, and the width is the black circumference.

14. The yellow noodles wrap the black ones to make the heart part. Note that the closing must be squeezed tightly.

15. Roll the red dough into the same length.

16. As shown in the picture, wrap the yellow flower heart.

17. The small white dough is also kneaded.

18. Place it in the gap between the adjacent red dough and press it tightly.

19. Roll out 50g of white dough into a rectangle, the length is the same as the red flower part, and the width is the red perimeter.

20. Wrap it up and pinch the closing part tightly.

21. The remaining white dough is also rolled into a rectangular shape.

22. Wrap it on the outermost side. Pay attention that it can be enclosed in a circle without overlapping parts. Pinch the mouth tightly.

23. Put it in the mold.

24. Cover the lid and proceed to the second fermentation.

25. The recommended temperature is 35 degrees for about 50 minutes. Send it until the mold is 80% full~

26. After it's finished, start to preheat the oven, and the upper and lower pipes are 180 degrees; after preheating, put it in the oven. Change the upper and lower tubes to 160 degrees and bake for 40 minutes.

27. Take it out immediately after baking and demould.

28. Put it on the drying net and let it cool and cut it~

29. Done~

Tips:

1. Affected by the season and climate, the liquid part of the material needs to be flexibly increased or decreased.
2. The temperature and time of the oven during baking are adjusted according to the habits of your own oven.