(xue hua mian bao mian bao dian li bi bu ke shao de yi kuan mian bao )

Snowflake bread -- an indispensable bread in bakery

Introduction:

"I remember that the snowflake bread in the bakery used to be only one piece and five, but now it doubles as soon as it goes up. The surface of the bread is dark yellow, and it is evenly dotted with white" snowflakes ". The organization is delicate, soft and delicious. It used to be an indispensable bread in many bakeries."

Production steps:

Step 1: mix all the ingredients except lard to make a dough

Step 2: pour lard and knead until expansion stage.

Step 3: knead the dough to exhaust, divide into 9 equal parts, knead round, wake up for 15 minutes.

Step 4: exhaust air again, knead round again and drain into the baking pan.

Step 5: add another 1 tablespoon of low gluten flour and squeeze evenly with your hands

Step 6: add another 1 tablespoon of low gluten flour and knead it evenly by hand

Step 7: sift it through a sieve to make a crisp snowflake.

Step 8: brush a layer of melted hot lard on the surface of the dough, then sprinkle with snow crisp, and finally ferment for about 40 minutes, ferment to twice the size, and put into the preheated oven. In the middle of the oven, 180 degrees, about 12 minutes. Bake until dark yellow on the surface.

Materials required:

High gluten flour: 250g

Water: 125g

Egg: 25g

Sugar: 40g

Lard: 25g

Dry yeast: 3 G

Salt: 2G

Low gluten flour: 1 tablespoon

Note: Lard can be replaced by butter

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Xue Hua Mian Bao Mian Bao Dian Li Bi Bu Ke Shao De Yi Kuan Mian Bao