Christmas Tree Bread
1.
Put all the materials except butter into the bread bucket, set up the kneading program, and start it;
2.
Add butter after 20 minutes, reset the dough program to start (this program is 30 minutes for mixing and 1 hour for dough);
3.
After the dough is finished, the dough is well developed. Dip your fingers with high-gluten flour and poke a hole in the middle of the dough. The hole does not shrink, which proves that it has been fermented well;
4.
Divide the dough into 10 small doughs of 35 g and 1 dough of 60 g, round them, cover with plastic wrap and relax for 15 minutes;
5.
After the exhaust is rounded, it is arranged in the shape of a Christmas tree as shown in the figure;
6.
Finally ferment for about 45 minutes to double the size, and evenly brush the surface with whole egg mixture, preheat the oven to 180 degrees, bake for 20 minutes, and dry it in the oven and sprinkle with powdered sugar;
Tips:
1. Due to the different water absorption of flour, the amount of liquid in the formula can be increased or decreased as appropriate.
2. The baking temperature is adjusted according to your own oven. The coloring state should be observed during baking. The surface of the bread can be covered with a layer of tin foil in the middle of the coloring to avoid excessively deep coloring or scorching.
