Mugwort bread

Ingredients for the sponge dough: high-sugar tolerant yeast, bread flour, wormwood paste.

Mix the three ingredients into a softer dough, then refrigerate it to ferment for 10 hours.

Ingredients for the main dough: olive oil, white sugar, bread flour, milk powder, salt, eggs, high sugar-tolerant yeast.

Cut the intermediate dough into pieces and put them into the stand mixer. Add eggs, sugar, high-tolerance yeast, bread flour, milk powder, and mugwort paste into the stand mixer, and knead into a dough.

Add salt and continue kneading.

When the dough becomes smooth and can be stretched into a thick, thin film, add olive oil and continue kneading the dough.

Take out the dough when it can stretch into a firm thin film, shape it into a round, and place it in a bowl to ferment at room temperature.

When the dough has fermented to twice its size, degas it, divide it into 14 small portions, shape them into rounds, and let them rest for 10 minutes.

Flatten the small dough to release air, then knead it into a round dough again.

Place it into a six-inch chiffon cake mold and set it in the oven on the fermentation setting for proofing.

When the dough has fermented to twice its size, preheat the oven to 170°C with both upper and lower heat. Once preheated, place it in the oven and bake for 20 minutes. After the surface has browned, you can cover it with baking paper to prevent over-browning.

The flower-shaped bread with the colors of spring is out of the oven and can be eaten once cooled.