Shape the bread into flower shapes—it's so cute! It tastes like a cloud, and it stays soft for three days!
Materials
Steps for making snowflake flower bread
Place all main dough ingredients (except butter) into the mixing bowl, knead on low speed until combined, then knead on speed 4 until a thick membrane forms. Add softened butter and knead until a smooth, elastic membrane forms. Round the dough and let it rise at 28 degrees Celsius for 1 hour until doubled in size.
Deflate the risen dough and divide it into 30 equal portions (16 grams each). I doubled the number to make 12. Fold each portion roughly a few times, cover with plastic wrap to prevent drying, then roll them into balls and place them in a mold in groups of 5.
Ferment at 35 degrees Celsius for about 40 minutes. While fermenting, prepare the snow fungus filling: mix softened butter and powdered sugar until smooth, then add cake flour and milk and mix well. Transfer the mixture to a piping bag. Brush the surface with egg wash and pipe the snow fungus filling along the seams. Bake in a preheated oven at 170 degrees Celsius for 20 minutes.
Beautiful and delicious snowflake flower bread
Soft and stretchy, kids love it!
