Sunflower bread

Overview

I like the fragrant jasmine and the beautiful camellia, but I prefer the ordinary sunflower. Although she does not have the nobility of roses, the fragrance of chrysanthemums, the aroma of plum blossoms, or the purity and elegance of magnolias, she has tenacious and vigorous vitality and a spirit of selfless dedication. Under the beautiful sun, they are all very beautiful, red like fire, pink like clouds, white like snow, and exuding bursts of fragrance. This sunflower bread has layers upon layers and has the texture of hand-pulled bread.

Tags

• baking
• butter
• egg
• high gluten flour
• melt butter
• whipping cream
• whole egg liquid
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Except for salt, yeast, butter and accessories, mix all the ingredients and knead until there is no dry powder. Cover with plastic wrap and put it in the refrigerator to refrigerate for one night. Take it out to warm up the next day, add yeast, knead until dissolved, then add salt and knead out a rough film.

   

2. 2 Add butter and knead until fully expanded (film emerges).

   

3. 3 Leave to ferment in a warm place until doubled in size.

   

4. 4 After fermentation, deflate the dough and divide it into 3 parts: large, medium and small.

   

5. 5 Divide the large and medium dough into 5 equal portions.

   

6. 6 Roll the large dough into rounds with a diameter of about 17cm.

   

7. 7 Place the disc on a piece of parchment paper or baking tarp to make it easier to move. Brush each layer of discs with butter and stack them together (do not brush butter on the 5th disc).

   

8. 8 Use a knife to cut the two sets of discs into 8 parts, being careful not to cut them.

   

9. 9 Turn the cut triangle outwards to form a petal shape.

   

10. 10 When finished, place into the round mold.

    

11. 11 Do the same with the medium-sized pieces of dough, place them in the middle of the large dough, and place them staggered.

    

12. 12 Finally, place the small dough directly in the middle to serve as the stamen.

    

13. 13 Leave to ferment in a warm place until doubled in size.

    

14. 14 Brush with egg wash.

    

15. 15 Preheat the oven to 140 degrees and bake at 130 degrees for 30 minutes. Cover with tin foil when the color is satisfied.

    

16. 16 Brush with butter when taken out of the oven, then seal and store while still hot.

    

17. 17 Appreciate the finished product picture.

    

18. 18 Appreciate the finished product picture.

    

19. 19 Appreciate the finished product picture.

    

20. 20 Appreciate the finished product picture.