Christmas Tree Melaleuca Bread

Christmas Tree Melaleuca Bread

1. Made from medium species, 50ml whipped cream, 250ml pure milk, 20g fine sugar, 3.5g high sugar-tolerant yeast, 40g egg white, 500g high-gluten flour, mix the above ingredients and knead into a smooth dough. Put the kneaded dough into a container, cover it with a plastic wrap, tie it tightly, and send it to the refrigerator to ferment for 12-20 hours.

2. To make the main dough, divide the fermented middle seed into several small pieces, mix with 34g egg white, 30g milk powder, 7g salt, 70g fine sugar, and 20g butter to form a glove film, as shown in the figure~

3. Fermentation, put the kneaded dough into a container and cover it with plastic wrap at room temperature to ferment it to 2 to 2.5 times its size.

4. Dip a little bit of dry powder into the dough with your fingers, so that the face does not shrink or collapse.

5. Take out the fermented dough and start to vent it, and divide it into 16 equal parts.

6. Roll the divided noodles into rounds, cover them with plastic wrap and let them rest for 20 minutes.

7. For fillings, 400g red bean paste and 30g liquid butter are mixed and mixed evenly, and set aside.

8. To make bread, take out the loose dough and press it, and roll it out to a triangular shape.

9. Apply a layer of red bean paste.

10. Place the rolled bread dough slices on top of the bean paste, and apply red bean paste a second time; to cover a slice of bread dough, apply red bean paste three times; just cover the fourth slice of bread dough.

11. For plastic surgery, use a knife to cut off the excess parts on both sides of the bottom, cut horizontally from the top, do not cut it.

12. Twist the cut bread dough in one direction. That is Christmas tree bread.

13. Fermentation, put the shaped Christmas tree bread embryo into a non-stick baking pan, and ferment again. Fermentation can be used in a fermentation tank, you can use an oven. Choose an oven, place a bowl of hot water in the oven, and ferment the bread dough to 1.5 times its size. (Fermentation environment is 38 degrees, humidity is 75%)

14. The fermented bread embryo is chubby~ At this time, the oven is preheated to 165 degrees and the fire is up and down. Brush the surface of the bread dough with a thin layer of egg wash.

15. Decorate the dried fruits of various colors and then send them into the preheated oven for baking.

16. Baking: Fire up and down at 165 degrees, 18 minutes. After the surface color is satisfied, cover it with tin foil.

17. The fragrant Christmas tree bread is out~😋

18. The surface can be decorated with powdered sugar or coconut paste~

Tips:

1. The amount of liquid increases or decreases according to the absorption power of flour, and knead to a moderately hard dough.
2. The room temperature cannot reach 15 degrees during the preparation of the medium seed, bite the pure milk in the microwave oven, add the yeast to the milk at 38 degrees and stir evenly, then knead the medium seed. (You can also activate the yeast at room temperature for the kneaded dough. Leave the kneaded dough at room temperature for 30 to 90 minutes. The dough is slightly enlarged and sent to the refrigerator for refrigeration)
3. Knead out the film when mixing the main dough with the medium species, the film is thin and strong. Don't blindly ask for thinness, too much will affect the puffing during the baking process.
4. Fermentation after shaping, it can be fermented in a fermentation tank or in an oven. I use the oven to ferment, the temperature is 38 degrees, and the humidity is 75%. Fermented to 1.5 to 2.5 times larger.
5. Bake, according to your own oven temperature to bake. The recipe is made according to the temperature of my oven.