Christmas tree bread

Christmas tree bread

Introduction:

"Christmas is coming, full of Christmas atmosphere. Last time I made Christmas biscuits, this time I made Christmas tree bread. The bread with light cream is especially soft, and the surface sprinkled with powdered sugar is more popular with children. "

Production steps:

Step 1: put all the ingredients except butter into the bread barrel, start the dough mixing process, and knead the dough to the expansion stage.

Step 2: add softened butter, start the dough mixing process again and knead to the complete stage

Step 3: round and ferment in a warm place

Step 4: ferment to 2-2.5 times (about one hour)

Step 5: take out the exhaust, divide into 18 parts and knead evenly (about 20g each)

Step 6: cover with plastic wrap and wake up for 20 minutes

Step 7: knead well again, put it on the baking tray, arrange it into the shape of Christmas tree according to the trapezoid, knead it into an oval shape with two small dough as the tree handle.

Step 8: ferment in the oven, put warm water in the baking pan below, and conduct secondary fermentation (preheat the oven 100 ° in advance, turn on it for two minutes, turn off the oven immediately, if the temperature is too high, the yeast will be killed)

Step 9: ferment to about twice the size, take out and brush the egg liquid, put it into the preheating oven to preheat 180 degrees, bake for about 12-15 minutes, when you see the golden surface, take it out and let it cool, sprinkle with powdered sugar

Materials required:

High gluten flour: 230g

Water: 58G

Light cream: 54G

Soft sugar: 30g

Yeast: 3G

Egg liquid: 35g

Butter: 28g

Note: pay attention to the distance of the discharge. If it is too close, it will be squeezed together after fermentation. If it is too far away, the area of mutual adhesion is too small, and it will not form a whole after baking.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor