Christmas Snowflake Bread

Ingredients

High-glutenflour 285 g

Icewater 170 g

Eggliquid 25 g

Whitesugar 30 g

Salt 3 g

Dryyeast 3 g

Butter 25 g

Beanpastefilling ~120 g

Add all the ingredients except the butter to the kneading jar and stir well
Knead until coarse and add the softened butter
Continue to knead the thick glove film
The kneaded dough rises to 2 times the size
After fermentation, take out and press to exhaust
Divide into 4 equal portions and roll round, cover with plastic wrap and relax for 15 minutes
Roll out the loose dough into a thin round dough about 8 inches in size.
Take out 40 grams of bean paste and roll it out through plastic wrap into a dough-sized circle
One layer of crust, a layer of bean paste filling is superimposed
You can also directly spread the bean paste filling evenly on the dough, and one layer of doug paste filling is superimposed in this way
Until the last piece of dough is covered on top
Place the die at the top center
Cut 4 equal portions along the cutting die
8 equal portions
16 equal portions
In pairs, twist outwards 2 times, then pinch the tail.
Twist it all and pinch it tightly. The snowflake shape is done.
Transfer to a baking dish
Sent to the oven for 2 fermentations, oven 33 degrees, half an hour
After the second fermentation, remove the baking tray, sieve with high powder, and preheat the oven
After preheating, put it in the oven at 170 degrees and bake for 30 minutes
After baking, take it out and let it cool on a drying net
Octagonal snowflakes â„ï¸
A corner is eaten
Tear open and eat