Snowflake Bread (Single Fermentation)

Mix all the main ingredients except yeast, salt, and butter, knead until there is no dry flour left, seal, and let it sit at room temperature for more than 30 minutes or refrigerate overnight (water method, instant noodles).

After the dough has been left to rest and relax for a relatively long time, gluten naturally forms, so there is no need to knead the dough; you can directly pull out a thick, very elastic large sheet by hand. After taking out the dough, first add the yeast and knead until the yeast is dissolved with no granules (if the dough is relatively hard, a few drops of water can be used to dissolve the yeast first, using as little water as possible, just enough to knead the yeast into a thick paste, which is then kneaded into the dough), then add the salt and knead until it is dissolved, and finally add the butter and knead until it is fully incorporated. At this point, the surface of the dough is smooth and delicate, and you can pull out a thin sheet that is not easily torn (glove membrane).

The dough does not need to be fermented. Divide it directly into 4 equal parts, roll them into balls, cover with plastic wrap, and let them rest for 15 minutes.

Roll each small dough into a round sheet with a diameter of about 20cm and even thickness, and place the sheet on a piece of baking parchment for handling and moving.

Evenly spread a layer of red bean paste on the first piece of dough, leaving 1cm unspread at the edges.

Continue laying the dough sheets. The method for the 2nd and 3rd sheets is the same as the 1st sheet. After laying each sheet, spread a layer of red bean paste on top. Do not spread filling on the 4th sheet; use a rolling pin to slightly flatten the surface.

Use a bottle cap to stamp a circle in the middle of the dough, and use a scraper to gently mark 16 equal parts on the dough.

Cut along the lines, but do not cut into the circle printed in the middle.

Group every two pieces together, and twist the dough two turns from opposite directions (one to the left, one to the right), pinching the ends tightly, otherwise it will crack after baking.

Complete the rest of the petals in the same way, place them into a 28*28cm square mold, and ferment until doubled in size (fermentation is based on condition, not time).

Brush the surface with egg wash and sift a layer of bread flour on top for decoration.

Place in a preheated oven, middle rack, top and bottom heat, 120°C (the actual temperature inside this oven is 170°C) and bake for 20 minutes (the required time and temperature should be determined according to your own oven), cover with aluminum foil if the color is satisfactory.

Remove it immediately after baking and place it on a wire rack to cool.

The petals are clear, soft, and delicious.