This is a flower-shaped jam bread made by placing heat-resistant jam in the center of a circle of dough and surrounding it with the dough. It’s a heat-resistant jam, so you don’t have to worry about the jam flowing out, so it’s easy to mold.
Ingredients
- Strong flour 200g
- Instant dry yeast 2g
- Salt 1.6g
- Skim milk 8g
- Water 135g
- Unsalted butter 20g
- Heat Resistant Strawberry Jam 200g
- Egg liquid appropriate amount
- Waffle sugar appropriate amount
Instructions
- Put all the bread dough ingredients except the butter into a home bakery or kneader and knead for about 10 minutes.Add butter and knead for about 10 minutes.
- Place the dough into a ball and let it ferment for the first time until it becomes about 1.5 times the size. Then place the dough in the refrigerator for about an hour to chill.
- Divide the dough into 8 equal parts (approx. 50g), roll into balls, and let sit for about 20 minutes. It’s easier to work with the dough when it’s cold, so take some bench time in the fridge.
- Roll out the dough to a thin layer of about 15cm and mark a circle about 48mm in the center.
- Place about 20g of jam in the center.
- Pull the cone-shaped edge of the dough on the top left to surround the jam.
- Glue the ends together to create the center of the flower.
- Wrap 8 in the same way with the fabric on the bottom right. Fold the petals slightly outward so that you can see the center of the flower.
- Wrap 9 in the same way with the fabric on the upper right.
- Finally, wrap 10 with the fabric on the bottom left.
- Ferment at 35℃ for about 30 minutes. Be careful not to let it ferment for too long as the petals will not take shape.
- Preheat the oven to 190℃.
- After secondary fermentation, brush with egg wash.
- Top with an appropriate amount of waffle sugar. Bake at 190℃ for about 15 minutes and it’s done.
- Once baked, the jam will sink, so pour the remaining jam on top.
