Christmas tree bread

Materials are ready;

Add all ingredients except butter into the mixing bowl, mix at low speed for 1 minute first, then switch to medium and high speed until the dough can stretch into a rough film; the water absorption of flour and the thickness of light cream and milk vary, so you can reserve 20 grams of milk and add it as needed according to the dough's condition.

Add the softened butter;

Beat at low speed to incorporate the butter into the dough, then switch to high speed; the dough can stretch into a transparent, elastic membrane.

Shape the dough into a ball, place it in a covered container, and let it undergo primary fermentation in a warm and humid place;

Let the dough rise until it doubles in size, then dip your finger in flour and poke a hole in the top of the dough; it should not collapse and should slightly spring back.

Pour the dough onto the workbench, gently pat to release the air, divide into 6 equal portions, roll into teardrop shapes, and let rest for 15-20 minutes;

Divide the well-rested dough into groups of three, roll each into an isosceles triangle, and evenly spread red bean paste on the two sides.

Stack the dough pieces together, placing the blank piece on top, and gently press out the marks of the trunk and branches with a scraper;

Use a sharp knife to cut open the branch area of the tree;

Twist each one downwards by a turn, cut off the two at the very bottom, and the tree trunk will be revealed;

Move the two Christmas trees onto the baking tray; the remaining scraps can be shaped as desired and placed in the empty spaces on the tray, then let them undergo a second fermentation in a warm and humid place; I put them in the oven at a fermentation temperature of 34 degrees and sprayed some water to increase humidity;

When the dough has risen to 1.5 times its original size, brush the surface with egg wash; preheat the oven to 180 degrees;

Place it in the middle layer of a preheated oven, bake at 180°C with both top and bottom heat for 20 minutes;

The bread is soft after coming out of the oven. First, let it cool on the baking tray, then transfer it to a cooling rack. Once cooled, store it in a bag for preservation and consumption.