#新良首第届烤大赛# Huahaoyueyuan Snowflake Shredded Bread
1.
Prepare all raw materials.
2.
In addition to the butter, put the other raw materials of the dough into the cook machine in the order of the bottom liquid, middle flour, upper sugar, salt and yeast, and knead until a thicker film can be drawn.
3.
Add butter and knead until the expansion stage.
4.
It is not necessary to knead out the glove film, it can be made into a thinner film.
5.
Round the dough.
6.
Spread a thin layer of softened butter in the egg-beating bowl, put the dough in, and cover with plastic wrap. Put it in a warm place to ferment.
7.
It takes about 1 hour to ferment until the dough expands twice as large.
8.
Dip a hole in the flour with your finger, and the fermentation is complete if it does not retract or collapse.
9.
Use a rolling pin to gently roll out the fermented dough to exhaust air.
10.
Divide the dough equally into 5 small doughs, cover with plastic wrap and relax for 15 minutes after rounding.
11.
Roll out 5 small dough pieces into circular dough pieces with a diameter of 17 cm.
12.
Take out the bottom of the 8-inch live bottom cake mold and place a piece of dough on top.
13.
Spread the jam evenly on the dough, leaving 1cm on the side not to be smeared.
14.
Then put on the second piece of dough, then spread the jam, and then cover the third piece on top. And so on, until the fifth sheet is stacked on top.
15.
Find a bottle cap and print a circle in the middle of the dough.
16.
Take a sharp knife and spread the softened butter. First cut the dough into 4 equal parts, remember not to cut into the circle.
17.
Then cut a knife in the middle of each piece to make 8 equal parts.
18.
Continue to cut a knife in the middle of each piece to become 16 equal parts.
19.
Twist the two adjacent copies.
20.
After twisting all 16 pieces of dough, a beautiful snowflake is formed at this time.
21.
Place the bottom of the cake mold into an 8-inch round mold.
22.
Put the dough and the mold in the oven, ferment at 30°C, and put a cup of hot water for the final fermentation. It takes about 30 minutes, and the fermentation will be twice as large.
23.
Brush the surface of the finished dough with a layer of egg liquid.
24.
Put it into the preheated oven, the middle and lower layer, heat up and down at 165℃, bake for 20 minutes.
25.
The baked dough will be demoulded immediately and placed on the baking net until it is warm before bagging.
26.
Finished picture
27.
Finished picture
28.
Does it look like wings? !
Tips:
Tips:
1. The amount of milk should be adjusted according to the flour used, and I use Xinliangyi's bread flour.
2. I used Yangchen's non-stick live bottom cake mold, so I didn't do any treatment. If your mold is not non-sticky, remember to put a piece of greased paper underneath, and spread a thin layer of softened butter around the mold.
3. If you are satisfied with the coloring, you can cover it with tin foil.
4. The baking time and temperature need to be adjusted according to your own oven.
