Starry Bread

Name: Starry Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Soft European Bread Flour; 70g Dried fruit; 50g Dried apricots; 25g butter; 30g Sugar; 3g salt; 250g boiling water; 15g Butterfly Pea Flower; 5g yeast

by Love braised pork

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Seeing this starry sky bread made by a friend, I was immediately attracted by its coquettish color.
So I bought the materials immediately and prepared to learn to do it. This coquettish blue color comes from natural plants. Just use butterfly pea flower soaked water and noodles. I didn’t make it very well. I didn’t buy the whole dried apricots, so the effect is a little worse. If you make it, just buy it. That kind of whole dried apricots must be more beautiful.
Butterfly pea flower is rich in vitamins A, C and E, and can improve immunity, help and promote skin elasticity and collagen. At the same time, it can replenish the brain, promote brain vitality, prevent stomach pain, anti-depression, anti-stress, sedation, Natural health benefits such as anti-convulsions and alleviating emotions. The natural blue pigment in butterfly pea flowers is also effective. If you add it to lemon and make it into a scented tea drink, it is an excellent drink for heart blood vessel health. This bread is made with water soaked in butterfly pea flowers. "

Ingredients

Starry Bread

1. Prepare all the ingredients.

2. Put 15 grams of butterfly pea flower in the cup and then add 250 grams of boiling water. Wait until the boiling water has cooled down to filter out 200 grams of butterfly pea flower water.

3. Weigh 300 grams of soft European bread flour in the basin of the chef's machine.

4. Then add 30 grams of sugar, 3 grams of salt, 5 grams of high sugar-tolerant yeast and 200 grams of butterfly pea flower water.

5. Knead the noodles with the second gear of the chef machine for 5 minutes.

6. Add 25 grams of butter and continue to knead the dough for 5 minutes.

7. Add the dried fruits and dried apricots and stir for one minute. If the kneading is still uneven, use your hands to knead the dried fruits and dried apricots into the dough and knead well.

8. Arrange the dough and place it in a basin and cover with a damp cloth to start the first fermentation.

9. Ferment the dough until you dip your fingers in dry flour and poke a hole in the dough. The dough does not rebound. (If the dough collapses by pressing it, it means that it has over-fermented.)

10. Pour the dough on the chopping board and flatten it by hand. Sprinkle some dry powder on the chopping board to prevent sticking.

11. The drained dough is arranged into a spherical shape, covered with a damp cloth, and relaxed for 10 minutes.

12. The loose dough is flattened again by hand, and then rolled up.

13. Be sure to pinch the seal tightly.

14. Sift some high flour in the fermented rattan basket with a slotted spoon.

15. Rinse the sealing part of the dough and place it in the rattan basket, cover it with a damp cloth and start the second fermentation.

16. After the second fermentation, the dough will obviously grow up.

17. Pour the dough into a non-stick baking pan and use a bread cutter to make a cut on it.

18. Put the baking tray into the oven preheated at 230 degrees and bake for 7 minutes. (Use a watering can to spray some water in the oven before putting on the baking tray)

19. Bake at 190 degrees for 35 minutes, then take out the baking tray, and place the bread on the grill to cool.

Tips:
Tips: The temperature of each oven is slightly different, so the specific baking time should be determined by referring to the temperature of your own oven. Cover the tin foil in time after coloring to prevent it from sticking out.