Christmas Tree Bread

Name: Christmas Tree Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 420g High-gluten flour; 60g butter; 196g milk; 70g Egg liquid; 60g Caster sugar; 6g yeast; 4g salt; Some Raisins

by Kimchi Nigel_

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Children like to eat this bread most. The appearance alone is very attractive. They are next to each other to form a Christmas tree. I took a bite and my mouth was full of grapes, not to mention how happy I was. A total of 29 were made, with an average net weight of 27 grams each, except for the 56 grams of the stalk. As for why we have to do so much, of course it is done according to the weight of the classmates in the baby's class, plus the teacher is just enough, as the saying goes, everyone has a share and never fails. Every kid is queuing up to get bread, not to mention how happy it is to pull it!

Ingredients

420g High-gluten Flour
60g Butter
196g Milk
70g Egg Liquid
60g Caster Sugar
6g Yeast
4g Salt
Some Raisins

Christmas Tree Bread

1. Prepare the required ingredients and weigh them

2. Put all the ingredients in the bucket of the bread machine, from liquid to powder, then stir evenly with chopsticks. (Except butter), then start the "quick kneading program" for 20 minutes

3. After 20 minutes. Add butter and start the "quick kneading program" again for 20 minutes

4. After the two kneading procedures are over, knead to the expansion stage where the film can be pulled out

5. Take out the mixing knife from the bread bucket. Start the "fermentation" program. Fermented to 2.5 times larger

6. It takes about an hour to ferment to 2.5 times its size

7. Take out the dough and vent it

8. Divide into 29 parts (the one for the stalk is bigger) and round. Cover with plastic wrap and ferment for 15 minutes

9. Put the shaped dough into the baking tray and carry out the second fermentation, about 40 minutes. Fermented to 2 times the size

10. After the fermentation is complete, take it out and brush a layer of egg liquid on the surface.

11. Preheat the oven, 175 degrees, about 20 minutes

12. It’s better to take out the bread and add powdered sugar after cooling.

Tips:
You must have patience to make this bread. I used it for nearly 4 hours. The fermentation process is long. If the fermentation time is too long, it will have a sour taste, and the bread made cannot be eaten.
The 12th step is the second fermentation. Because the weather is cold, it can be fermented in the oven, and a large bowl of hot water is placed underneath.
The action must be fast when putting the raisin filling, the bread is easier to ferment.