Bread is a staple of my family's baking, and it's convenient for breakfast or snacks.Toast is economical, but I prefer to make flowery bread.One is to satisfy one's hobbies, and the other is to be able to put some of one's favorite fruits and vegetables in it.So let's take a look at this beautifully decorated bread below!

WHAT YOU NEED

Ingredients

250 grams of flour
40 grams of white sugar
3 grams of salt
8 grams of milk powder
45 grams of egg yolk
25 grams of milk
90 grams of water
3 grams of yeast
30 grams of butter
15 grams of cooked walnuts
Dried cranberries 15 grams
20 grams of refined milk
A little bit of egg yolk on the surface
A moderate amount of sesame seeds on the surface

How TO MADE Dried egg yolk and flower rings

Steps 1 to 4

1. All materials are ready.

2. Put the milk, the water, the egg yolk, the salt, the white sugar in the cook's bucket.

3. Then pour the flour into it.

4. Start the kneading process, wait for the dough to form, add the softened butter, and continue kneading

Steps 5 to 8

5. Finish kneading when the dough can be gently pulled out of the transparent thin film

6. Round the dough, put it in a bowl, cover it with a preservative film, and base it in a warm, moist place.

7. When the dough is 2.5 times the size of the original, the fingers poke holes in the top of the dough, it does not collapse, it does not shrink, the fermentation is successful

8. Remove the dough, place it on the kneading pad, weigh it after kneading the exhaust gas, divide it into five equal parts, cover the preservative and relax for 10 minutes.

Steps 9 to 12

9. When the dough is loose, the cooked walnuts and cranberries can be dried into small pieces and the milk is ready.

10. Take a loose dough, use a silicone doughnut or an exhaust doughnut to make a seven-inch round cake, rub the doughnut on the size, so it's easier to make it the size you need.

11. Place the baked dough in a non-sticky baking tray, dip some milk in the wool, and brush around the outside of the dough.

12. Sprinkle some walnuts and cranberries on the milk

Steps 13 to 16

13. The other doughs are processed one at a time, and each one is coated with the previous dough, as in step 11, and brushed with refined milk, walnuts, and cranberry seeds, and the top dough is coated.

14. Use your hands to press the dough a few more times to make it flat and slightly enlarged, and use a scraper to cut the dough with a rice-shaped knife, which must be cut from top to bottom.

15. Take one of the corners, tilt it outwards, and when you cut the flower knife, it will make the cuts of the dough stick together, so that they can be gently separated, so that the layers of flowers are clear and beautiful.

16. Treat the other cuts in turn, so that all the slices are layered, and then put them in the oven for a second fermentation, which can be moistened with a bowl of clean water

Steps 17 to 20

17. When the raw bread dough is almost twice the size of the original, remove it, rub a layer of egg yolk on the surface, and sprinkle a small amount of white sesame

18. Put the middle layer in a preheated oven, 180 degrees, on and off for about 25 minutes, and when the color is satisfactory, add a layer of tin paper.

19. After cooking, cool slightly in the oven, then transfer to a drying rack, which can be bagged and packed when warm

20. Enjoy the finished product

Steps 21 to 24

21. Enjoy the finished product

22. Enjoy the finished product

23. Enjoy the finished product

24. Enjoy the finished product

Handy cooking tips

　　This page has been slightly changed based on the square of Professor Wang Zhenren.Because I use 5 grams less egg yolk than the original recipe, the amount of water is increased compared to the original recipe, and the amount of liquid is adjusted according to the water absorption rate of the flour used; the nut kernels, cranberries, and white sesame seeds in the ingredients are all added by me, because the milk is sweeter, so I reduce the amount of white sugar in the original recipe by 5 grams; after cutting the rice flour, the cuts of the slices are glued together, carefully separating them to present a multi-layered slice; the slices are shaped after doubling and baking, so you can properly turn the flower into the bottom corner of the package.