Snowflake Small Meal Pack

Overview

The soft, toasted and golden little meal buns are sprinkled with fine snowflakes, perfect for breakfast. I believe that many friends have given up making bread because of the hard work of kneading dough at home. Compared with the kneading method of toast, this bread is much simpler and suitable for family making. Of course, if you don’t like the snowflakes on it, you can remove the snowflakes and change it to the original snack bag. Friends who are interested may wish to give it a try.

Tags

• baking
• butter
• egg liquid
• high gluten flour
• low gluten flour
• warm water
• white sugar
• yeast
• salt

Ingredients

Steps

1. 1 First prepare the ingredients for making the bread.

   

2. 2 Dissolve the yeast in half the warm water

   

3. 3 Mix flour, sugar, and salt.

   

4. 4 Add the dissolved yeast water, the other half of the water and the egg liquid, and knead into a dough

   

5. 5 Knead the dough vigorously on the chopping board. The dough will be very sticky at this time and the surface will not be smooth, but keep kneading and do not add flour lightly.

   

6. 6 After kneading, the dough will become elastic, the surface will become smooth, and the dough will not be so sticky.

   

7. 7 Knead for a while and try to stretch the dough. If the dough is a little thin at this time, it will make a lot of holes

   

8. 8 Add the softened or melted butter to the dough and work the butter into the dough vigorously.

   

9. 9 Check the strength of the gluten again and carefully put the dough on the table. At this time, the dough can form a thin film and the cracked hole will be irregular in shape instead of a smooth circle.

   

10. 10 Put the kneaded dough into a basin, cover the surface with plastic wrap or a damp cloth, put it in hot water, and let it ferment for about half an hour until it doubles in size.

    

11. 11 Remove the air from the fermented dough, divide into nine parts, and roll into approximately round shapes. Allow for 15 minutes of intermediate fermentation.

    

12. 12 After proofing, the dough is rounded again. This time it needs to be completely rounded. You can use an ice cream spoon to hold the dough and knead it into a regular hemisphere without wrinkles

    

13. 13 Next to make the panna cotta, melt the butter.

    

14. 14 Add cake flour and caster sugar to butter and mix well.

    

15. 15 Sieve through a medium-sized strainer and serve.

    

16. 16 Brush the bread with melted butter and sprinkle with panna cotta.

    

17. 17 Sprinkle the dough with snowflakes, put a plate of boiling water in the oven, put the baking sheet with the bread in it, and ferment for the final time until the dough doubles in size, about 40 minutes. After fermentation is completed, bake at 180° for about 12 minutes.