Snowflake Hand-Teared Bread

Overview

Snowflakes fall gently from the endless sky, flying and falling... one after another, they are as crystal clear as jade, white and flawless, so pure and beautiful! Yes, if there was no cold winter, how could there be such an enchanting scene with red clothes, and how could there be such a beautiful line like the sudden spring breeze blowing overnight, thousands of pear trees blooming. For me, who grew up in the south, I could only appreciate this picturesque scenery on TV and in books. One winter, I went to Jinan on a business trip. I thought I would finally have a chance to see heavy snow. However, I waited for a whole week and failed to do so. Today, I had a sudden thought. Although I don’t have the opportunity to see the snowflakes falling in the sky, I can display it with delicious food and make a snowflake that can be torn and eaten to comfort my desire to enjoy the snow.

Tags

• baking
• children
• breakfast
• butter
• egg
• high gluten flour
• purple sweet potato and coconut filling
• 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 Deflate the fermented dough and divide it into 4 equal parts, roll into balls, cover with plastic wrap and let rest for 15-20 minutes.

   

5. 5 Roll the dough into rounds about 17cm in diameter.

   

6. 6 Place the dough sheet on a piece of parchment paper or baking tarp to make it easier to move. Evenly spread a layer of purple sweet potato and coconut filling on the first piece of dough, leaving 1cm unsmeared on the edge, and then spread the second piece of dough. The operation method for the second and third pieces of dough is the same as the first piece. Do not spread the filling on the fourth piece of dough.

   

7. 7 First use a spatula to cut the dough into 4 equal parts without cutting off the middle.

   

8. 8 Cut it into 8 pieces.

   

9. 9 Then cut each portion into 16 portions.

   

10. 10 Twist the two adjacent pieces.

    

11. 11 Twist two pieces in groups, and twist all adjacent dough pieces. At this time, it looks like a beautiful snowflake. When completed, place it into an 8-inch round mold.

    

12. 12 Leave to ferment in a warm place until doubled in size.

    

13. 13 Brush with egg wash, preheat at 140 degrees, bake at 130 degrees for 30 minutes, cover with tin foil when the color is satisfied.

    

14. 14 Brush with butter when taken out of the oven, then seal and store while still hot.

    

15. 15 Appreciate the finished product picture.