Marguerite Flower Bread
1.
Get all the materials
2.
Sift the high powder into the basin
3.
Pour 30g rye flour
4.
Add 10g unsalted butter
5.
Knead the butter and the powder in the basin to form a grit
6.
Place the salt and yeast powder on the left and right sides of the basin
7.
Mix all the materials in the basin by hand from right to left
8.
Set aside a hole in the fan center
9.
Pour water slowly
10.
Push the flour around the center and knead the dough until it is smooth and not sticky
11.
Basic fermentation for 1 hour, and fermentation until the dough is twice as large, and the dough will not rebound quickly when the fingers are inserted into it.
12.
Sprinkle a small amount of flour on the table
13.
Knead the dough to exhaust air and beat it until it is smooth and does not stick to your hands
14.
Divide the dough into 30g small dough
15.
Press the large dough with the palm of your hand to form a thick round cake
16.
Use a rolling pin to press the dough up, down, left, and right four times to form a petal shape with eight equal parts.
17.
Put the flower bread raw embryo into the non-stick baking pan
18.
Brush the surface of the 30g small dough with a small amount of water, put it in the black sesame seeds and press to make the dough evenly covered with black sesame seeds
19.
Place the small dough with black sesame seeds in the center of the flower dough and press it slightly with your hands to make the dough better bond together
20.
Put the raw embryo of flower bread in a cooling oven for a second fermentation for 1 hour, when the dough is fermented to twice the size of the original dough
21.
Preheat the oven to 210 degrees
22.
Place the baking tray with bread in the oven baking tray, place 1 cup of water, and put it in the oven
23.
Bake for 30 minutes, place on the grill and let cool
Tips:
1. Put the dough in a cooled oven for fermentation to ensure that the temperature and humidity are relatively stable, and it is easy to ferment
2. When baking bread, place a small cup of water in the baking tray so that the bread will not lose too much moisture due to high temperature baking during the baking process.
3. The taste of this bread is similar to salty bread
