Christmas Tree Bread
Recipe sourced from 'Liangrun Baking', which I have reorganized. As Christmas is approaching, I am recording it here. Those who are interested, let's get started!
Ingredients
Steps
Deflate the fermented dough, divide it into pieces of 90g, 75g, 60g, 50g, 40g, 30g, and 20g each, shape them into rounds, cover with cling film, and let them rest for 15 minutes.
Roll the rested dough into circles, marking them evenly into 6 sections.
Cut from the center outward without cutting through the top.
Make two slits on both sides at the marked sections without cutting through the top, and unfold the cut dough outward.
Form a circular ring with six small triangles connected at the top. Tighten the seams and place on a baking tray. Ferment in a warm, humid place until doubled in size.
Brush the surface of the fermented dough with egg liquid, decorate with cranberries, and bake in a preheated oven at 180°C on the lower rack for 10 minutes.
Stack the baked bread from largest to smallest with the pointed tips offset. Add some decorations — doesn’t it look beautiful? Wishing everyone a Merry Christmas in advance!