At the end of the two-sided process, the dough is kneaded to the expansion stage.

WHAT YOU NEED

Ingredients

High starch flour 120 grams
80 grams of water
1 g of dry yeast
200 grams in the fridge
High starch flour 120 grams
90 grams of low-fat flour
60 grams of fine sugar
50 grams of eggs
40 grams of milk
2 grams of salt
12 grams of milk powder
2 grams of yeast
32 grams of unsalted butter

How TO MADE Snowflake bread

Steps 1 to 4

1. Refrigerated old seeds are mixed together.

2. (When you look at the map, open it up a little bit, it's wrong.)

3. It's all mixed up.

4. After fermenting at room temperature for 1 hour, place in the refrigerator for 20 to 24 hours to remove the spare.

Steps 5 to 8

5. Add the refrigerated old dough into small pieces with the bread body (all ingredients except butter) to the bread bucket.

6. Turn on the baking machine and the dough function, add softened butter for the first time and after the dough is finished and turn on the dough function again.

7. At the end of the two-sided process, the dough is kneaded to the expansion stage.

8. The round is placed in the bread barrel to turn on the fermentation function and ferment for 30 minutes.

9. The dough is well fermented.

10. The dough is removed and repeatedly pressed with a doughnut stick.

11. The dough is evenly divided into six parts until the dough gas is completely discharged, and the rolled lid is loosened for 10 minutes.

12. Take a dough and press it flat and then knead it into a circle.

13. Repeat as an inverted triangle.

14. It is rolled from top to bottom, and the mouth is squeezed into the pan.

15. A second fermentation is carried out in a warm place for about 40-50 minutes, and after fermentation, a knife is cut in the middle of the bread.

16. Squeeze a softened saltless butter, sprinkle it with sugar powder, put it in a preheated oven and bake it in the middle layer at 185 degrees for about 18 minutes.

17.