Christmas tree bread

Mix the ingredients except butter and knead it into a smooth dough, then add softened butter, knead to the expansion stage, and ferment until it doubles in size,

Knead out bubbles and let rest for fifteen minutes.

Divide the dough into five parts, one part smaller than the other. You don't have to use a scale, you can also use a scale to divide it.

After dividing, let it rest for a moment, then press one of them into a circle and flatten it.

Draw a straight line from the middle, cut it without cutting off the top end, and divide it into pieces as shown in the picture.

Divide one half into three equal isosceles shapes, and do the same for the other side, keeping the rounded end unbroken, as shown in the picture.

Move three parts of each side up to form a circle.

Press and hold the interface to stick it.

Make the other three in turn. Flatten and round the last small dough and cut out a pentagon. You can also use a pentagonal mold to press it out.

When everything is ready, place it on a baking sheet. Line the baking sheet with oil paper or tin foil, tarpaulin, etc. I greased it with butter.

Place in the oven for secondary fermentation, about 40 minutes.

After taking it out, apply a layer of egg wash, preheat the oven to 180 degrees, put the upper and lower heat on the middle layer, and bake for 10 minutes. After cooling, you can sift some powdered sugar on it and put it into shape

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