Crown Flower Bread

Overview

I have made 5 breads of this type with almost zero failures. It takes 3-4 hours to make this, which is really time-consuming. It needs to be fermented multiple times and kneaded until it expands. Therefore, it is recommended that beginners use a bread machine to knead the dough, which saves effort. I always knead the dough by hand. Here I will share with you the method of making this beautiful bread. Such a time-consuming bread, both in taste and shape, is delicious!

Tags

• baking
• students
• butter
• egg
• high gluten flour
• milk powder
• sugar
• dry yeast
• milk
• salt

Ingredients

Steps

1. 1 Gather all the materials and weigh them. Put the dry yeast into the warm milk and let it sit for 10 minutes. Then mix it with 280 grams of Chinese flour, knead it into a smooth dough, place it in a warm place, and ferment for about 1 hour at a time. In this process, kneading the dough does not take long, just shaping the dough.

   

2. 2 Now begins the really painful phase. When planting the dough during fermentation, mix all the ingredients for the main dough. Because there are eggs and milk, the dough is just a lump, not a dough at all. I used a scraper, but it didn't even form. I can only advise colleagues who knead dough by hand to stick to it. After mixing the medium seed and the main dough, there will be a lump of mud at the beginning, and the handle and silicone pad are stuck together. It really makes me cry. You can set a song or movie in advance and relax while mixing the mud. In about 5-7 minutes, the mud can be turned into a dough. I used a spatula to scrape off the dough that stuck to my hands and the silicone mat and join it with the meat. In less than 10 minutes, the dough was completely non-sticky and took shape. It took another 10 minutes to knead it to the expansion stage. I have made this bread 5 times, and it can be fully expanded in 20 minutes.

   

3. 3 Now add the butter and continue kneading. It is still in the expansion stage, but this time is short, about 5 minutes. Then put the finally formed dough in a warm place to ferment for about 1 hour. You should observe this at all times. If the toilet paper is inserted into the dough, it will be fine if the small holes do not rebound or collapse. I don’t have a picture of this. It was too painful just now. I should have drank some drinks to calm my nerves, hehe!

   

4. 4 Now is the time to start kneading the balls. Deflate the large fermented dough first by using a rolling pin to roll the dough into large pieces. You can hear the popping sound of the dough bubbles disappearing. Then knead it into a ball, divide the dough into 210 grams, and then divide the rest into 8 small balls. Then roll into a ball and let rest for 15 minutes. Find a bowl that is easy to relax, not too big, place it in the center of the pizza plate, roll out 210 grams of dough into thin slices, as shown in the picture, the mouth is on the bowl, and spread the surrounding dough evenly on the pizza plate.

   

5. 5 Use a knife to divide the dough on the bowl into 8 equal parts. Be sure to match each small ball and don't cut it crookedly. Then take it out of the bowl and clasp it on each small ball. Be sure to use chopsticks or your hands to press the petals on the small ball. I didn't pay attention to this when I first made it. Later, when I thought about it during fermentation, I realized that it was not pressed firmly. The petals of the copied bread were all sticking out, which didn't look good.

   

6. 6 Slowly take the bowl out and it will look like this. If any colleagues find it particularly difficult, you can use a small flat spoon to press the ball and remove the dough from the bowl bit by bit. This process should be slow so as not to destroy the pattern. I heard from a cooking friend that using sticky hooks on the wall to stick the bowl down might work. You can try it.

   

7. 7 Then fermentation begins again. You can control the time required for this process. All that is left is a small hole in the middle. If you touch the dough with your hands, it will be very soft and elastic!

   

8. 8 Here is a little trick invented by Hua'er himself. In order to demonstrate to everyone this morning, I just took a supplementary photo to ensure that the hollow of the flower is always there during baking and is not completely occupied by the hateful dough. Let's make a mold ourselves, use an ordinary toilet paper tube, cut off half of it, then wrap it with oil supply, stuff the excess ends into the oil cloth, and place it in the center of the dough, so that the beautiful pattern can be maintained.

   

9. 9 Brush the fermented bread with egg wash and sprinkle with white sesame seeds. Preheat the oven to 190 degrees for 5 minutes. Then bake the lower layer for 10 minutes, take it out and cover it with tin foil, then put it in and bake at 175 degrees for 25 minutes. Mine is a 25L model. I have tried it 5 times and there is no problem. Just to remind everyone, cover with tinfoil, cover with tinfoil, cover with tinfoil! Otherwise, what you have worked so hard to do will turn into a burnt color, how heartbreaking it would be!