Triangle Bao

Put all the ingredients into the bread machine and let them ferment.

Divide into 3 portions (bread should be made with high-gluten flour, but today I used all-purpose flour to make European-style bread, and it still turned out very delicious).

Roll the dough into small round shapes.

Place the jujube paste filling separately.

Wrap one of them in a candy triangle shape.

Then turn it over with the opening facing down.

After wrapping each one, place them on a baking tray, cover with plastic wrap, and let them undergo the second fermentation in a warm place.

After the second fermentation, sprinkle flour on the dough to facilitate cutting patterns (do not cut too deep).

Cut the bread dough into leaf-shaped patterns (can be cut freely).

Preheat the oven for 5 to 10 minutes, place in the middle-lower rack, bake with top heat at 170°C and bottom heat at 140°C for 20 minutes (cover with parchment paper to prevent burning as needed).

The refining effect is really good, the pattern is clear, and the fragrance is enticing.

The European-style bread is baked and plated, with less oil and sugar, beneficial for health.

The European-style bread has a good texture, fluffy, crispy on the outside and soft on the inside, very delicious.