Snowflake Torn Bread

Name: Snowflake Torn Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 30g Caster sugar; 1 piece egg; 30g Light cream; 100g milk; 20g butter; 25g Purple Sweet Potato and Coconut Stuffing; 1 egg Whole egg liquid (for surface brushing); 3g yeast; 1.5g salt

by Gourmet Cat 56

5.0 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

4

Snow flakes lightly fall from the endless sky, one after another, floating and splattering... blossoming, one after another is crystal clear like jade, white and flawless, so pure and so beautiful! Yes, if there is no cold winter, how can there be the spectacle of "wrapped in red, extraordinarily enchanting", and how can there be a good line of "suddenly like a night spring breeze, thousands of trees and pear blossoms". For me, who grew up in the South, this picturesque scenery can only be seen on TV and in books. One winter, I traveled to Jinan on a business trip. I thought that I finally had a chance to see the heavy snow. Today, on a whim, although I have no chance to see the snowflakes falling in the sky, I can show it with delicacies and make a snowflake that I can tear and eat, so as to comfort my wish to enjoy the snow.

Snowflake Torn Bread

1. Except salt, yeast, butter and auxiliary materials, mix all the ingredients, knead until there is no dry powder, cover with plastic wrap and put it in the refrigerator overnight. After taking it out the next day, add yeast and knead until it dissolves. Add salt and knead out a thick film

2. Add butter and knead until fully expanded (film out)

3. Ferment in a warm place to 2 times the size

4. Vent the fermented dough and divide it into 4 equal parts, round, cover with plastic wrap and relax for 15-20 minutes

5. Roll out the dough into a circle with a diameter of about 17cm

6. Place the dough sheet on a piece of greased paper or baking tarp for easy movement. Spread a layer of purple sweet potato and coconut filling on the first piece of dough evenly, leaving 1cm on the side not to smear, and then spread the second piece of dough. The operation method of the second and third dough pieces is the same as that of the first piece, and the fourth piece Don't put fillings on the dough

7. First use a spatula to cut the dough into 4 equal parts, don’t cut the middle

8. Cut one cut into 8 portions

9. Cut each portion into 16 portions

10. Twist the two adjacent pieces in pairs

11. Twist the two pieces in pairs, twist all the adjacent pieces in opposite directions, now it looks like a beautiful snowflake, put it into an 8-inch round mold after completion

12. Ferment in a warm place to 2 times the size

13. Brush with egg wash, preheat at 140°C, bake at 130°C for 30 minutes, and cover with tin foil if the color is satisfactory

14. Bring butter out of the oven, and keep it sealed when the heat

15. Finished picture appreciation

Tips:
1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
3. This bread adopts instant noodle method, which can quickly knead out the glove film. Specific operation: except salt, yeast, butter, mix all the ingredients, knead until there is no dry powder, cover with plastic wrap and put it in the refrigerator overnight, take it out the next day and warm it up, add yeast and knead until it dissolves. Then add salt, knead until the gluten expands, then add butter, and knead to the complete stage (film). It only takes 20 minutes to easily knead out the glove film with bare hands.