Christmas Tree Bread

Christmas Tree Bread

1. Prepare materials;

2. All materials except butter are put into the bucket of the bread machine;

3. After the dough mixing process is over, put butter in;

4. Start a kneading program again, the dough has been pulled out of the film; a total of 30 minutes;

5. Round the dough and put it in the bowl for a round

6. About one hour and twenty minutes at room temperature, the dough fermentation is completed, the room temperature is 22 degrees;

7. Take out the fermented dough, press the exhaust, and divide into 18 portions, each about 22 grams

8. Round, cover with plastic wrap and proof for 15-20 minutes;

9. After the proofing is over, round the dough again, and put the rounded dough into the baking tray in the shape of a Christmas tree; I use 2 small doughs close to each other for the trunk;

10. Spray water on the surface of the dough, cover with plastic wrap and put it in the oven, put a bowl of hot water underneath, change the hot water every half an hour, and take an hour for the second batch;

11. After the second round, take out the baking tray, preheat the oven,

12. Brush the surface of the dough with egg liquid;

13. Put it in a preheated oven, 170-180 degrees, 12-15 minutes;

14. When the time comes, take out the net rack and let it cool;

15. When the bread is warm by hand, sprinkle the surface with powdered sugar and sugar granules to decorate and serve.

Tips:

It can be made with high-gluten flour to control the second proofing and avoid the long time of the second proofing and the dough will be out of shape. The powdered sugar must wait until the temperature drops before sprinkling, otherwise it will be easy.