One type decade-popular bread---the practice of snowflake bread

The recipe of this bread is from one bakery industry exhibition, this kind of bread is easy to make. It is also a indispensable bread that has been in many bakeries. It is soft and delicious, and it is no exaggeration to say that is very popular for more than ten years. Moreover, it is a typical round bread, do you want to make a beautiful round bread? let's do it now !

[Snowflake bread] (component: 6)

Bread ingredients: 150 grams of high-gluten flour, 75 grams of water, 15 grams of eggs, 25 grams of sugar, 15 grams of lard, 1 teaspoon of dry yeast, 1/4 teaspoon of salt

Snow Flour Ingredients: 1 tsp of lard (heated and melted), 1 tsp of white sugar, 1 tbsp of low-gluten flour.

Baking: The middle layer of the oven, 180 degrees, about 12 minutes. Bake until the surface is dark yellow.

The bread is made according to the general bread making process.

Mix all the ingredients into a dough and continue to knead until the gluten is formed. The dough is smooth and easy to stretched. Carefully pry the dough by hand,Can pull out a film that is easier to break.The kneaded dough is fermented at room temperature until it becomes 2.5 times larger.( if you have professional proofer room that will be much better.) Exhaust the gas of dough and divide it into 6 equal parts.

Press the dough with your hands and keep kneading (Image 6). When you feel the dough gradually forming, slowly tighten your fingers and finally collect a circle (Image 7-8).After round-shape the dough and let it stand for 15 minutes at room temperature to fermentation (Image 9).fermented dough, round kneading again and put into the baking tray.The dough at this time must be thoroughly rounded to the following standard: the surface of the dough is smooth without any wrinkles, and only a small amount of wrinkles are allowed at the bottom. (Image 10) Apply a layer of melt hot lard on the surface of the dough (Image 11), then sprinkle with a snowflake crust (Image 12) for final fermentation, humidity 80%, temperature 38 degrees, about 40 minutes, ferment to 2 times larger, It can be baked in a preheated oven. (Image 13). (A good proofer is how important !)