Christmas Tree Bread
1.
In addition to salt and butter, put the ingredients into the bread machine and knead until it expands.
2.
Then wrap in butter and salt and knead until smooth.
3.
Then continue to knead to the glove film state.
4.
Rub the round bag on the fresh-keeping film and ferment to 2 times the size.
5.
Poke a small hole in the fermented dough without rebounding or shrinking, which means that the fermentation is complete.
6.
The dough is taken out and flattened to exhaust.
7.
Divide equally into 10 parts, knead and let stand for 5 minutes.
8.
Take one part and knead it into a drop shape.
9.
Roll out thin with a rolling pin, smear the bean paste filling, and use a scraper to flatten.
10.
Roll out 4 slices in the same way, cover the upper layer separately, use a scraper to draw the shape of the pine tree, and cut off the excess edges.
11.
Cut both sides into equally wide strips.
12.
Twist each strip twice, reshape it and place it on the baking tray.
13.
To make another color, roll out the dough thinly and brush the surface with a layer of butter liquid.
14.
Sprinkle matcha powder on top and finish in order.
15.
Place it in a baking tray for shaping.
16.
After the two Christmas trees are made, put them in the oven to ferment for 30 minutes.
17.
After fermentation, the surface is brushed with egg liquid, and dried cranberries are used for decoration.
18.
Preheat the oven in advance, fire up and down 180 degrees, bake for 20 minutes.
19.
Bake until the surface is golden.
Buy on JD
Buy on Amazon
