Blooming Flowers Toast

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Blooming Flowers Toast

Pour milk into the bread machine bucket, then add salt and sugar, followed by high-gluten flour, and sprinkle dry yeast on top.

Start the kneading program, knead for 20 minutes until a smooth dough is formed, then add softened butter at room temperature and continue the kneading program for another 20 minutes.

Knead until the dough is fully developed.

You should be able to stretch out a thin and tough film at this stage.

Separate the dough into three portions: 5g, 20g, and 130g, cover with plastic wrap to prevent drying out.

Add a small amount (less than 0.1g) of bamboo charcoal powder to the 5g dough, 1g of carrot powder to the 20g dough, and 0.6g of red yeast powder to the 130g dough, knead each portion until smooth.

Place the remaining large dough and colored dough into clean containers, cover with plastic wrap, and let them rise for the first time.

Recommended temperature is 28 degrees Celsius, for about an hour.

Let it rise until doubled in size.

After rising, remove from the container and press to release the air.

Divide the red dough into five equal parts.

Divide the white dough into five 3g small dough balls and one 50g dough ball. Cover all with plastic wrap and let them rest for 15 minutes.

Start assembling. Roll the black dough into a length similar to the mold; roll the yellow dough into a rectangular piece with a length equal to the black dough and a width equal to the circumference of the black dough.

Wrap the yellow dough around the black dough to create the flower center. Make sure to seal the edges tightly.

Roll the red dough into the same length.

As shown, wrap the yellow flower center.

Roll the white dough into the same length.

Place it in the gap next to the adjacent red dough, press tightly.

Roll the 50g white dough into a rectangle, with a length equal to the red flower part and a width equal to the circumference of the red dough.

Wrap it around, and seal the edges tightly.

Roll the remaining large white dough into a rectangle.

Wrap it on the outside, making sure it can encircle the rest without overlapping, and seal the edges tightly.

Place it in the mold.

Cover and let it rise for the second time.

Recommended temperature is 35 degrees Celsius, for about 50 minutes. Let it rise until the mold is eight-tenths full.

Preheat the oven to 180 degrees Celsius, then reduce to 160 degrees Celsius, and bake for 40 minutes.

Remove from the oven immediately after baking and unmold.

Let it cool on a wire rack before slicing.

Finished!