1. Prepare ingredients and portions.
2. Start the mixing process for 20 minutes.
3. This bread can be kneaded to the expansion stage.
4. Fermentation is twice as large, and the time is about 30 minutes.
5. Take out the dough and vent it under light pressure. Separate 8 doughs of 90, 75, 60, 50, 40, 30, 25, 15 grams, respectively, round them, cover with plastic wrap and relax for 15 minutes.
6. Take a 90g dough with the smooth side facing up, roll it into a 12cm diameter size, cut it from the middle without cutting it, roll the other dough into 5-11cm, the heavier the weight, the larger the diameter, leave the 15g one without rolling it .
7. Cut 2-3 knives on each side of the dough without cutting it, and cut 3 knives to unfold 8 small triangles.
8. Wrap the dough outwards into a circle in the opposite direction, and pinch tightly at the end.
9. Roll out 15 grams of dough and use a mold to make it into a five-pointed star shape.
10. Put 90g and 75g, 40g and 30g in a baking dish; 60g and 50g, 25g and star shape in a picture baking dish, cover with plastic wrap to moisturize when shaping.
11. Put 2 plates into the oven for fermentation at the same time, and ferment for 30 minutes at 35°C. Put a bowl of warm water to keep the humidity in the oven.
12. The big dough looks good.
13. Put the dough into the bottom of the oven, and bake for 10 minutes on the heat of 145 and 175 for 10 minutes. The dough is relatively thin and does not need to be baked for too long. Bake the second plate immediately after it is out of the oven.
14. After the bread is cooked, take it out and let it cool slightly.
15. Stack them up in order from largest to smallest, stagger the triangles on each layer as much as possible, put stars on the last layer, and sprinkle some powdered sugar for decoration.
Tips:1. Different flours have different water absorption properties. You can reserve 10 grams of liquid to increase flexibly according to the dough condition.
2. When the air humidity is less than 85%, put a bowl of warm water in the oven for the second fermentation to maintain the humidity.
3. The temperature and time of the oven can be flexibly adjusted according to the common oven.
