Valentine's Day Stars with My Heart Bread
1.
Ingredients: white sugar, milk, butter, eggs, yeast, red yeast rice noodles, coconut, bread flour, etc.
2.
Knock the egg white and egg yolk into a bowl, beat with an egg beater for a few seconds, weigh out 30 grams and set aside. In addition to butter, bread flour, yeast, egg liquid, milk, and white sugar are all added to the mixing bowl of the cook machine.
3.
Use chopsticks to slightly stir the above materials into shape.
4.
The mixing head of the cook machine, 1st gear beats into a ball
5.
Continue whipping at 2 levels until the dough is fine and smooth. Take out the dough and wrap in finely chopped butter cubes. Continue whipping at level 2 for 10-20 minutes until the butter is fully absorbed.
6.
Turn off the power of the cooker and unplug it, take out the dough, divide it into two equal pieces, and knead it by hand.
7.
Weigh out about 1 gram of red yeast rice noodles, take a portion of the dough, dip in the red yeast rice noodles and knead again, repeat the process until the color is satisfactory, cover with plastic wrap for the first fermentation at room temperature.
8.
Check the fermentation condition after fermenting to 2 times the size.
9.
Roll out the original color dough to a thickness of about 0.5 cm, and use a star biscuit mold to print out a star shape.
10.
Roll out the pink dough to a thickness of about 0.5 cm, and use a heart-shaped cookie mold to print a heart shape.
11.
The printed dough is placed on the bottom layer, with stars and hearts staggered.
12.
The middle layer dough is placed in a staggered color with the bottom layer, that is, the star-shaped dough at the bottom, and the center-shaped dough is at this position on the middle layer.
13.
The top layer of dough is placed in a staggered color with the color of the middle layer, that is, the center of the star-shaped dough, the top layer is a heart-shaped dough, and finally a dough is placed in the empty space in the middle.
14.
The leftover leftovers can be rolled into equal balls, and the colors are stacked together and stuffed into the mold to make the bear's ears.
15.
Put the dough and mold in the oven, put a bowl of water, and turn on the fermentation function for the second fermentation.
16.
After fermentation for about 1 hour, take out the mold and bowl when the fermentation is 8 minutes full. Preheat the oven to 160 degrees, up and down.
17.
After preheating, put the mold into the oven, the first to last layer, 160 degrees, up and down heat, bake for 20-25 minutes. After baking, remove the mold while it is hot, brush the surface with butter, sprinkle a little coconut and sugar beads, put it on a rack to cool, wrap it in plastic wrap and store it at room temperature.
Tips:
1. When this recipe is made, the temperature in Guangzhou is about 12 degrees, and the first fermentation time is about 1.5 hours. If the temperature is very low, you can use the oven fermentation function.
2. During the second fermentation, the oven turned on the fermentation function and adjusted the temperature to 30 degrees. The second fermentation took 1 hour.
3. The red yeast rice noodles were weighed 1 gram, and the color can be adjusted according to personal preference.
4. The Changdi 45-liter entry-level oven used for baking has a 4-layer grill position, and the last layer is placed for baking. The time and temperature can be adjusted according to the personal oven situation.
5. The coloring of the bear mold is faster. Pay attention to adjusting the baking time and temperature. The top of the mold can be colored slightly to avoid too dark color.
6. There is not much sugar, and the bread tastes a bit tough and not too sweet. You can use it with salad dressing, etc. when you eat it.
