1. Prepare the ingredients.
2. Make a middle-seed starter one night in advance: Use 105 grams of warm milk to dissolve 2.5 grams of yeast, and add 175 grams of high-gluten flour.
3. Knead it gently with your hands, cover it with plastic wrap and ferment at room temperature for 1 to 2 hours, and then put it in the refrigerator to ferment overnight.
4. Put ingredients other than butter in the main dough into a bread bucket, then tear the fermented medium-grade dough into small pieces, put them in and knead together.
5. Knead it into a smooth dough, then put in the pre-softened butter, and continue.
6. Holding the piece of dough in your hand, you can easily hold out a transparent and elastic film.
7. Arrange the dough in a large bowl and send it to the oven.
8. Put a bowl of hot water underneath, adjust the fermentation temperature to 35~38 degrees, and ferment to 2~2.5 times larger.
9. Take out the dough and lightly press it to exhaust. Weigh out a small portion of 15 grams of dough, then divide it into 5 equal portions, round them, and cover with plastic wrap to relax for 15 minutes.
10. Roll out 5 large pieces of dough into discs with a diameter of about 26cm. Spread a little blueberry sauce on one of the pieces, leaving 1~2cm on the edge and don't wipe it.
11. Cover the second piece and roll it lightly with a rolling pin a few times.
12. Repeat the operation just now: spread the sauce, cover the noodles, and roll it out; but remember: don't spread the sauce on the last slice.
13. After all the pieces are folded, roll out gently to expel the air, and then use a knife to cut into 8 small pieces.
14. Cut a gap in the middle of each triangle, do not cut the upper and lower ends, as shown in the picture.
15. Bend one end of the triangular tip toward the big end and pass it through the cut.
16. Then pinch the two ends of the big head toward the center to form a petal; make the other petals in turn.
17. Roll out the reserved 15 grams of small dough into a tongue shape and spread a little blueberry sauce.
18. Fold it in half and roll it up.
19. Put all the dough in a mold, cover with a film, put it in the oven, add a bowl of hot water, and adjust the fermentation temperature to 38-40 degrees for secondary fermentation.
20. When fermented to 1~1.5 times the size, take it out, brush the surface with whole egg liquid, and put a little fresh blueberry to decorate.
21. Put it into the middle layer of the preheated oven: 180 degrees, upper and lower fire, bake for 20-22 minutes.
22. When it is out of the oven, pick up the baking tray and shake it a few times to shake out the heat inside, and immediately remove the mold and place it on the baking net.
23. Put it in a warm state and decorate with a layer of icing on a sieve.
24. The glamorous Christmas snowflake bread is just fine.
Tips:1. A little glutinous rice flour is to reduce the gluten of the flour. You can leave it alone or use high-gluten flour instead.
2. The bread made with whipped cream is rich in milk and soft taste; without whipped cream, it can be changed to about 46 grams of milk, but the butter needs to be increased to 20 grams.
3. The time and temperature of the oven can be determined by the situation of your own oven, and the surface color can be satisfied by yourself.
4. If there is no homemade jam at home, you can replace it with red bean paste, chocolate sauce, purple potato filling or other favorites.
