# Fourth Baking Contest and is Love to Eat Festival# Sakura Bread
1.
Put all the ingredients except the butter cherry powder into the bread bucket, put the liquid first and then the powder. Put the sugar and 6 salt diagonally, bury the yeast in the flour, start the kneading process for 25 minutes; put in the butter, and continue kneading for 25 minutes, until the dough can pull out a malleable film.
2.
Put the mixed dough in a basin and let it rise in the oven at 35 degrees for 50 minutes. The made dough is twice as large as the original. Insert a small hole in the middle of your finger, so it doesn't shrink or rebound.
3.
Take out the dough and gently press it to exhaust, divide it into five equal parts, cover with plastic wrap and let stand for 15 minutes
4.
Put the cherry blossom powder in the piping bag
5.
Take a dough and roll it into a round cake, and put 38g of cherry blossom filling.
6.
Wrap the filling, close it down, flatten it gently, and cut into five petals with a cutter.
7.
Put it in the oven for the second fermentation, 35 degrees, 40 minutes, the dough will rise to about 1.5 times its original size. Brush the egg wash.
8.
Heat up and down at 180 degrees for 20 minutes, and cover with tin foil when it is baked for about 10 minutes.
