Name: # Fourth Baking Contest and is Love to Eat Festival# National Flag Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 25g Egg liquid; 3g yeast; 20g butter; 1.5g salt; 110g Pumpkin puree; 25g Caster sugar; 250g High-gluten flour; 15g milk powder; Around 90g water; 1g Aluminum-free baking powder; 56g Beet juice; 47g Low-gluten flour

# Fourth Baking Contest and is Love to Eat Festival# National Flag Bread

by Marsally4390

5.0 (1)

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Since he was two years old, Dabao has especially liked the national flags of various countries, especially the Chinese flag! At that time I bought many small national flags for him to play with. He likes to hold it high in a place where the wind can blow and say "raise the national flag" haha...; the larger one I bought the flag-recognizing wall chart sticker Show him on the wall. It didn’t take long for nearly 180 countries’ names and national flags to be memorized. Later, I bought him a book that recognizes the national flag. The book was rotten and I didn’t want to throw it away. Sew it with thread! Now I’m in kindergarten, I seldom take his little national flag out, and seldom go through the national flag book, but as soon as he broadcasts a country-to-country game on TV, he will say that he belongs to the Chinese team, and as soon as he is promoted to China The national flag will shout: Mom~The national flag is raised! He knows which country is against which country at a glance! A few days ago I asked him what bread do you most want to eat? "Flag Bread" ~ So there is this bread and I recall the story of growing up with my children! Be with your child and enlarge his hobby to make him happy! Mothers are happier than children! "

# Fourth Baking Contest and is Love to Eat Festival# National Flag Bread

1. Pumpkin diced and steamed

# Fourth Baking Contest and is Love to Eat Festival# National Flag Bread recipe

2. Press into a puree and add to all the ingredients in the pumpkin dough, and the butter will soften at room temperature for later

3. First stir into a dough without dry powder

4. Move to the kneading board and knead until smooth, add butter and continue kneading

5. Knead until the surface is smooth, you can pull out the film and cover with plastic wrap for fermentation

6. Cut the beetroot into small pieces and add a little water to the food processor and beat

7. 56 grams of juice after whipping

8. Add all the ingredients in the beet dough, soften the butter at room temperature and set aside

9. All materials are mixed together

10. Move to the kneading panel and knead until the dough is smoother, add softened butter and continue kneading

11. Knead until the surface becomes smooth, cover with plastic wrap and set aside

12. The pumpkin dough rises to twice its size

13. After exhausting, divide into eight equal parts, cover with plastic wrap and relax for 15 minutes

14. At this time, divide the beet dough into eight equal parts and round

15. Take a beet dough, flatten it and roll it out with a rolling pin

16. Use a mold to press out five stars, arranged like the five stars on the national flag

17. After the loose pumpkin dough is rounded, press it slightly

18. Cover the beet dough and pinch the joints

19. All are reshaped and put into the baking tray

20. Second fermentation for 40 minutes

21. Put it in the middle layer of the oven preheated at 180 degrees and bake for 20 minutes, and cover it with tin foil on the way.

22. Read out and let cool, ready to eat

23. Finished picture

24. Finished picture

25. Finished picture

Tips:
1. The pumpkin puree is best sieved and the dough will be more delicate
2. Add 75% water to the beetroot and put it in a food processor, whipped it and filter it with a sieve to take 56 grams
3. One big and one small fondant star mold is used here
4. Try not to roll the beet dough too thin, because it will swell during baking. If it is rolled too thin, it will affect the shape of the stars.
5. The temperature of each oven is different, please adjust according to the temperature of your own oven