Sun Flower 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.
After fermentation, the dough is vented and divided into large, medium and small portions.
5.
Divide the large and medium dough into 5 equal portions.
6.
Roll the large dough into a circle with a diameter of about 17cm.
7.
Put the disc on a piece of greased paper or baking tarp for easy movement. Brush each layer of wafers with butter and stack them on top of each other (do not use butter on the 5th dough).
8.
Use a knife to cut the two groups of wafers into 8 pieces, and be careful not to cut them.
9.
Turn the cut triangle outward to form a petal shape.
10.
Put it into the round mold after completion.
11.
Treat the medium-sized dough in the same way and place it in the middle of the large dough, staggered.
12.
Finally, put the small dough directly in the middle as the stamen.
13.
Ferment in a warm place to 2 times the size.
14.
Brush with egg wash.
15.
Preheat the oven at 140 degrees, and bake at 130 degrees for 30 minutes. The color is satisfactory and the tin foil is covered.
16.
Bring butter out of the oven, and keep it sealed when there is residual heat.
17.
Appreciation of the finished picture.
18.
Appreciation of the finished picture.
19.
Appreciation of the finished picture.
20.
Appreciation of the finished picture.
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.
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