1. Prepare the ingredients and weigh all the ingredients in the recipe for later use, so that you won't be in a hurry later. I used crumbs to make the following snowflakes more realistic, and you can also omit them.
2. Pour the high-gluten flour, milk, egg liquid, white sugar, yeast powder, and salt into the bread bucket, and start the dough mixing program. After the dough is formed, add butter and continue to start the dough mixing process until the dough is kneaded out of the glove film.
3. The dough is kneaded without taking it out, and it is directly fermented in the bread bucket to double its size. Press it with your hands, and the dough won't bounce or dent.
4. The fermented dough, knead and vent, divide into 3 portions.
5. Take a portion of the dough and roll it into a round shape. Try to roll it out as thinly as possible.
6. Spread a layer of red bean paste on the noodles. Red bean paste can also be replaced with peanut butter or chocolate sauce.
7. Take another portion of dough and roll it into a round shape, and cover it on top of the spread red bean paste.
8. Continue to spread a layer of red bean paste evenly, no need to wipe the edges.
Roll out the last piece of dough and place it on top of the bean paste. After finishing it, you can use a rolling pin to roll it out a bit and make it bigger.
10. Find a small bottle cap or round mold and place it in the middle of the dough, and then cut it into four symmetrical cuts.
11. Continue to cut symmetrically and divide the dough into 8 pieces. The more you cut, the better the finished product.
12. For the last symmetrical cut, divide the dough into 16 pieces. Here is a reminder, if you pad the silicone pad, don't use a knife to cut it, just use a scraper to cut it. Otherwise your silicone pad will be broken.
13. Rotate the two adjacent faces, the right one to the right and the left one to the left, and then overlap.
14. Do it one by one, and it will become a snowflake. Hold the mat and move the bread to the baking tray, or put it in the baking tray and reshape it.
Put the prepared bread into the oven, put a cup of boiling water in the oven, and continue to proof it for 30 minutes without turning on the power.
16. Preheat the oven to 170 degrees Celsius, brush the awake bread with egg wash, put it in the middle of the oven, and bake for 25 minutes.
17. The last 5 minutes can be taken out and sprinkled with some crumbs or powdered sugar. The method of crisping is to mix the milk powder, low powder, powdered sugar, and butter in the crisp material into granules.