Name: Middle-type Flower Liuhe Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g a high-gluten flour; 100g a milk; 1g a yeast; 100g b high-gluten flour; 1/2 tsp b yeast; 30g b white sugar; 35g B egg liquid; 1/2 tsp b salt; 35g B olive oil; a little Surface decoration-egg liquid; a little Surface decoration white sesame

Middle-type Flower Liuhe Bread

by Bitan Yohe

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

"Liuhe" is the Chaoshan dialect, which means being popular and easy-going.

Liuhe bread is very common in Chaoshan area. Most of them are a combination of six breads. The middle one is slightly larger and the surrounding five are slightly smaller, forming a circle. There are also 8 faces surrounded into a circular combination, which means "fat".

Chaoshan people use Liuhe bread to worship their ancestors and worship the gods, which means auspiciousness. Because of their popularity, they are easy-going, and there are nobles to help them.

Liuhe bread has red bean paste or not. Today I made no filling, but it is actually milk bread. It is made with the middle seed method to make the bread softer.

The shape is also slightly different. This Liuhe bread is not round, but a flower shape, which increases the curvature of the petals and makes the appearance more beautiful.

Of course, this is also for ancestor worship.

A few days ago, I heard from our Meitian gourmet Xuan Xuan Ma Ma, that the glutinous rice chiffon is very good, so I started to grow grass this chiffon in my heart. I planned to use it as an ancestor sacrifice. I asked my mother-in-law, and the mother-in-law said , It’s better to "issue a package". After a while, I added that I want Liuhe bread.

"Fabao" is actually fermented steamed buns, both Chinese and Western styles. "Send a package" for worship also means "send".

Since you want Liuhe bread, let's put it aside for Chifeng. As far as our family’s love for chiffon cakes is concerned, I can practice my idea of making glutinous rice chiffon in a few days.

This bread is very soft and dense, so it is good to eat at ordinary times.

The following A is the medium type dough material, and B is the main dough material"

Middle-type Flower Liuhe Bread

1. Dissolve the yeast in the middle-species ingredients in milk, then add high-gluten flour and stir evenly with chopsticks to form a middle-species dough, cover it with plastic wrap for fermentation

2. Fermented to 3-4 times larger (The dough in my picture is not big enough because I accidentally dropped it when I transferred the basin, which caused the fermented dough to quickly defoam. When I took out the phone to take a photo, it became a picture. In this way)

3. In addition to olive oil, the main dough materials are added to the inner bucket of the bread machine in the order of liquid first, then flour, and finally the medium dough is added to start the kneading process.

4. After 20 minutes, the kneading program ends, and the dough can be pulled out of the rough and easy to break film

5. At this time, add 35 grams of olive oil, and then start a dough mixing program

6. When the second kneading process was carried out for 15 minutes, the dough had been able to pull out the strong and non-breakable film, which was close to the complete stage, so I manually turned off the kneading process of the bread machine

7. Put the tested dough back into the bucket of the bread machine, and put the lid on for fermentation

8. Fermented to 2-3 times larger (dip your fingers in the flour, poke a hole in the middle of the dough, it will be fermented if it does not shrink or collapse)

9. Take out the dough, ventilate, and divide into 6 doughs, one of which is slightly larger and the other 5 are slightly smaller and uniform in size

10. Use a 7-inch pizza pan, spread butter to prevent stickiness (except for non-sticky ones), put the big dough in the middle, and put the other 5 small ones around, turn on the oven to the fermentation gear, put a plate of boiling water on the bottom layer, and bake the net. Hold the pizza tray and put it on the penultimate level, close the oven door for the second fermentation

11. After about 40 minutes, it will grow to 2.5 times the size, take it out, brush with egg wash, dip one end of the rolling pin in water, and then dip it with white sesame seeds, and lightly print on the middle of the dough. Sprinkle white sesame seeds on the small dough near the large dough (pictured)

12. Preheat the oven up and down at 190°C, and bake the middle layer at 170°C for 20 minutes

Tips:
1. The olive oil in the ingredients can be replaced with butter

2. When kneading the dough before adding olive oil, the dough is still relatively dry. Don't rush to add water or milk. Add olive oil after the first kneading process, and the final dough will be quite soft and elastic.

3. Please adjust the temperature according to the temperament of your oven