Christmas tree bread(sheng dan shu mian bao )

Christmas tree bread

Introduction:

"In a twinkling of an eye, Christmas is coming. This month, following the pace of baking class, we made three kinds of Christmas related food works: Christmas biscuits, Christmas cupcakes, and this Christmas tree bread. I feel very satisfied with my works. Whatever you have done or haven't done, it will be difficult at first, but as long as you calm down and work hard, you will get satisfactory results. "

Production steps:

Step 1: prepare all the raw materials

Step 2: put the liquid in the bread barrel first, and put the milk and egg liquid into the bread barrel first. Sugar in one corner, salt in the other

Step 3: add powdery raw materials, first add high gluten flour, and then add baking powder.

Step 4: the toaster starts a dough mixing process, and after that,

Step 5: add softened butter and start a dough mixing process.

Step 6: after 2 blending procedures, you can pull out the smooth film and finish blending.

Step 7: return to the bread barrel after rounding

Step 8: cover the barrel with a clean damp cloth, then cover the toaster and start the fermentation process.

Step 9: make the dough 2-2.5 times the size of the original dough, and poke it with dry powder with your fingers. The hole will not retract.

Step 10: take out the dough and exhaust

Step 11: divide into 18 pieces of the same size

Step 12: roll the dough and cover the plastic film for 10 minutes

Step 13: round the dough again. This round has the effect of further shaping to make the dough more round and smooth.

Step 14: put the dough in a baking pan covered with tarpaulin, arrange it in the order of 5, 4, 3, 2 and 1 to form a tree, add one at the top, and put the remaining two at the bottom as tree trunks. Put in the oven and select the hair curling function. Put a plate of hot water at the bottom to keep moisture.

Step 15: about 60 minutes to ferment the dough to twice the original size, and the end of the hair.

Step 16: preheat the oven at 175 degrees and gently brush the whole egg on the dough

Step 17: put the bread germ into the preheated oven, middle 175 ℃ for 15 minutes

Step 18: put the baked bread on the baking net to cool

Step 19: decorate.

Materials required:

High gluten flour: 210g

Milk: 105g

Butter: 25g

Whole egg liquid: 35g

Sugar: 30g

Baking powder: 3 G

Salt: 2G

Sugar powder: right amount

Note: xiaoyingzi heart language: 1. When the dough ferments, cover a damp cloth on the bread barrel to prevent the air from drying and make the dough dry. 2. The amount of water absorption of flour is different, and the liquid material can be reserved for the hardness of 10G dough before adjusting the amount of liquid. 3. The baking temperature and time should also be selected according to the actual oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Sheng Dan Shu Mian Bao