Snow Velvet Flower Bread
Ingredients
- 250 bread flour
- 1 egg
- 30 sugar
- 2 salt
- 135 cold milk
- 3 active dry yeast
- 25 butter
- 20 snow velvet paste: butter
- 10 powdered sugar
- 22.5 cake flour
- 20 milk
Instructions
- Place all main dough ingredients except butter into the mixing bowl. Mix on low speed until combined, then switch to speed 4 and knead until a thick film forms. Add softened butter and continue kneading until the dough passes the windowpane test. Shape into a round, and proof at 28°C for 1 hour until doubled in size.
- Punch down the proofed dough and divide into 30 equal pieces (about 16g each; the author doubled the recipe and made 12). Fold each piece a few times, cover with plastic wrap to prevent drying, then roll each into a smooth round. Place 5 pieces per group into the mold.
- Proof at 35°C for about 40 minutes. While proofing, make the snow velvet paste: cream softened butter with powdered sugar, mix in cake flour and milk until smooth, then transfer to a piping bag. Brush the dough surface with egg wash, pipe the snow velvet paste along the seams. Bake in a preheated oven at 170°C (top and bottom heat) for 20 minutes.
- Beautiful and delicious snow velvet flower bread!
- Soft and pull-apart fluffy — kids absolutely love it!
