Starter:
High-gluten flour: 90; Low-gluten flour: 60; Fine granulated sugar: 12; Instant dry yeast: 4; Water: 120.
Main Dough:
High-gluten flour: 90; Low-gluten flour: 60; Fine granulated sugar: 30; Milk powder: 12; Salt: 3; Egg yolk: 39; Water: 33; Butter: 24.
Coloring:
Matcha powder: appropriate amount; Cocoa powder: appropriate amount; Almonds: appropriate amount; French maple rose flavor syrup: appropriate amount; Bamboo charcoal powder: appropriate amount.
Taste: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.
DIY–Flower Seven-Ring Bread (Old Dough Method) Cooking Steps
Mix the starter ingredients together and let it ferment in a warm place until the dough expands and then falls back down. The surface should have large bubbles and you should be able to hear the sound of bubbles bursting when you lightly poke it, and the inside should be honeycomb-shaped.
Mix the starter ingredients with the main dough ingredients except for the butter, knead until the gluten expands, then add the butter and knead until it reaches the expansion stage, and let it ferment in a warm place until it doubles in size.
Take out the fermented dough, deflate it, divide it into N small portions, and dust each portion with flour.
You can add a little whipped cream and knead it together.
Roll one of them into a long strip and roll it up, then stack another color on top and roll it into a long strip, and roll it up and seal the end.
Place the sealed end down in a mold and let it ferment in a warm and humid place for the final fermentation.
When the bread has doubled in size, brush the surface with egg yolk and sprinkle with almond slices.
Preheat the oven to 180 degrees, place it on the lower rack, use both upper and lower heat, and bake for about 40 minutes. Cover with tin foil after 20 minutes and continue baking. Immediately transfer to a cooling rack after baking.
