Snowflake bread

Snowflake bread

Introduction:

"Snowflake bread, which has been popular for many years, I think many friends who like baking have made it. The beautiful and lovely coat on the bread increases the sense of beauty, and the delicious crispy bread has endless aftertaste. This kind of bread is still the same as the ordinary way of doing, only the surface is added with crispy grains, which tastes sweet and crispy. "

Production steps:

Step 1: raw materials

Step 2: put high gluten flour, 25g fine granulated sugar, salt, dry yeast, milk and 20g egg liquid into toaster, adjust to quick kneading gear and knead for 20 minutes

Step 3: add 15 butter and knead for 20 minutes

Step 4: unfold the dough to see if you can pull up the fascia. If you can't pull up the fascia, continue kneading for a while and check again until you can pull up the fascia. Generally, add butter and knead for another 20 minutes, depending on your own bread maker

Step 5: adjust to fermentation, ferment for about one hour, and send to 2.5 times the size

Step 6: exhaust and wake up for 15 minutes

Step 7: mix low gluten flour, 5g butter and 5g sugar

Step 8: press out the flour with a coarse sieve

Step 9: dough shaping, make a small dough, put it into a heart shape, and brush the surface with egg liquid

Step 10: Sprinkle with pastry

Step 11: put it in the oven, wait until it is twice the size again, 180 degrees, heat up and down, bake for about 12 minutes

Materials required:

High gluten flour: 150g

Low gluten flour: 10g

Butter: 15g, 5g

Fine granulated sugar: 25g, 5g

Egg liquid: 20g, 10g

Milk: 70g

Dry yeast: 3 G

Salt: 1g

Note: first, knead the dough to the expansion stage (can pull up the fascia); second, the second fermentation must be in place, at least twice the size, about 40 minutes; third, when baking, pay attention to the surface not to be burnt, bake for a few minutes, cover with tin foil and then bake.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet