WHAT YOU NEED

Ingredients

200 grams of starch
40 g of white sugar
90 grams of water
40 grams of egg
3 grams of yeast
20 grams of butter
70 grams of butter
2 grams of salt

How TO MADE Danish miniature Christmas bread

Steps 1 to 4

1. Water, melted butter, sugar, salt, starch powder, yeast are added to the baker's barrel and the dough is processed for 20 minutes, followed by one hour of fermentation at 25 degrees Celsius.

2. Wrapped in butter, softened and packed in fresh bags

3. Place the noodle stick in a square shape in the refrigerator for storage.

4. Fermented dough

Steps 5 to 8

5. Exhalation for 10 minutes

6. Growth squares in the dough

7. Butter removed in the middle

8. Both sides wrapped in butter

Steps 9 to 12

9. Repeat step 8.9 for a total of three folds after opening and folding the dough with a stick and refrigerating in the refrigerator for 20 minutes.

10. Cut about 2 centimeters long from the long side after the last cut

11. Brush the end of the roll, cut a little bit of the egg yolk and put it in the mold.

12. Another 12 cm long triangle with a base of about 5 cm

Steps 13 to 16

13. Take a piece of the bottom and cut it.

14. As shown in the figure

15. Finally, brush the tip with a little egg yolk.

16. All rolled up.

Steps 17 to 20

17. It is fermented at room temperature of 25 degrees Celsius for about 40 minutes.

18. A thin layer of fermented dough and an egg yolk

19. Sprinkle a little coarse-grained sugar on the surface into the middle layer of the oven and heat it at 180 degrees for 10 to 12 minutes.

20. Annual bread, scrambled eggs, and coarse-grained sugar are baked in the oven.

Steps 21 to 24

21. Baked annual bread

22. It's a little bit of a blessing to be baked.

23.