Strawberry Magic Wand
1.
Throw all the ingredients of the dough except the butter into the noodle bowl and beat them to 80% tendons;
2.
Add butter and beat until the gluten is fully expanded at 10%;
3.
Knead the dough round and relax at room temperature for 30 minutes;
4.
Soften the butter in the part of the red biscuits, add sugar powder, red yeast rice powder and red velvet essence and mix well;
5.
Finally add low-gluten flour and mix well;
6.
Divide the dough into 3 equal parts and shape it into a long column;
7.
Spray water on the red biscuits and ferment for 40 minutes;
8.
Baking temperature is 180 degrees, bake for 12 minutes;
9.
Decorate the bread after it has cooled. Use a knife in the middle of the bread without cutting the bottom, squeeze in the cream, put strawberries on it, squeeze the strawberry-flavored chocolate sauce on the diagonal strips, and sprinkle with moisture-proof powdered sugar.
Tips:
If there is no red velvet essence, use dragon fruit puree instead.