Snowflake Bread

Place all main ingredients except butter into the mixer in the order of bottom liquid, middle powder, and top dry yeast.

Start at low speed (level 2) and knead until no dry powder remains.

Then switch to high speed (level 4) and continue kneading until a thick film forms. *Mixer time and speeds may vary; check the dough condition.

Add the softened butter at this point.

Continue kneading at low speed (level 2) until the butter is fully absorbed, then switch back to high speed (level 4) and knead until a thin film forms.

Place the dough in a clean container for the first fermentation.

Recommended 28°C for 1 hour.

My oven has a fermentation function. I placed a tray of cool water inside to ensure both temperature and humidity are suitable.

Ferment until it doubles in size.

Remove and press gently on the dough to release air.

Divide into 4 equal portions and cover with plastic wrap to relax for 15 minutes. *If making two smaller snowflakes, divide into 8 portions.

Take the relaxed dough and roll into circular sheets. The technique is similar to rolling dumpling wrappers; more details are described below.

Roll out all four pieces, then start rolling the red bean paste. I used oiled red bean paste. Take 30g and roll it into a ball, place on plastic wrap.

Cover with another layer of plastic wrap and flatten the bean paste with your hands.

Use your right hand to roll the edges with a rolling pin while your left hand rotates the paste.

Repeat this process, rolling around in circles.

Roll until it’s approximately the same size as the dough sheet.

Peel off the plastic wrap and place a dough sheet with its less-smooth side facing downward onto the bean paste. Flip over and remove the plastic wrap. This helps distribute the filling evenly.

Roll out two more layers of bean paste and repeat the process, stacking them one by one. Complete four layers in total.

Take a round cookie cutter about 4cm in diameter and place it in the center. Then slice into quarters as shown.

Cut again into an 8-point star shape.

Finally, cut once more in the middle of each section as shown.

Group two sections together and twist outward one turn.

Twist outward another turn. Repeat the process for the other sections.

Here's the fully twisted appearance.

Group sections two-by-two and pinch the ends tightly to prevent them from separating while baking. If too dry, brush a little milk.

Place onto a baking tray for the second fermentation at 33°C for 30 minutes. Take out and sift some high-gluten flour on top. *Preheat the oven to 190°C (upper and lower heat).

Once preheated, adjust to 165°C and bake on the middle rack for 30 minutes.

Immediately remove from the oven and transfer to a cooling rack.

Your gorgeous Snowflake Bread is ready~

Tear and enjoy the layers of deliciousness~