Snowflake Torn Bread

Snowflake Torn Bread

1. Prepare the materials.

2. The ingredients except butter and raisins are put into the bread bucket in the order of liquid first and dry powder. Select the kneading function for 15 minutes, and wait until the dough is kneaded until the surface is smooth.

3. Add small pieces of butter and continue to select the kneading function for 10 minutes, until the butter is completely kneaded into the dough and the dough is out of film.

4. The dough rises to twice its size.

5. After fermentation, the exhaust is divided into four equal parts.

6. Take a dough, flatten it and roll it into a big round dough.

7. Then spread an appropriate amount of jam, leaving 1cm without spreading jam.

8. Take another dough, flatten it, and roll it into a big round dough, overlay it on the dough that is smeared with jam, smear an appropriate amount of jam, and repeat the steps to make the remaining dough and overlap it.

9. Use a sharp knife to cut the overlapped dough into four equal parts, making sure that there is no partition in the middle.

10. Then cut four knives into 8 equal parts.

11. Then cut four knives into 16 equal parts.

12. Two adjacent pairs are twisted together.

13. Put it in a mold and ferment to double its size.

14. Preheat the oven to 170 degrees. Brush the surface of the bread with egg wash.

15. Bake in the oven at 170 degrees for 23 minutes, and cover with tin foil after coloring.

Tips:

Reminder: When applying jam, be sure to leave about 1cm of the edge without applying jam. The snowflake shredded bread will look better. Of course, the choice of jam can depend on personal preference. You can also replace it with your favorite nuts.
When cutting the knife, you must be careful not to cut too long. When fermenting, the snow petals are easy to be broken during the fermentation process because they are too thin.