Delicious and Soft Mai Flower Bread Recipe for Tet

How to make Mai Flower Bread

• 1

  Mix the bread flour

  Put 300g of type 13 flour, 35g of sugar, 1/3 teaspoon of salt, 3.5g of instant yeast, 1 chicken egg, and 150g of unsweetened fresh milk into a bowl.

  Use a whisk to mix the ingredients until well combined.

  Note: Do not put salt directly on the yeast as it will kill or weaken the yeast.

  

  
• 2

  Knead the dough

  Use your hands to knead the dough briefly to form a mass, then place it on the table and perform the kneading technique called Folding and Stretching.

  First, fold the dough, then use the palm of your hand to press and stretch the dough away. Note to press and stretch the dough away and not just press down. Next, rotate the dough mass 90 degrees and repeat the two steps for 2 minutes. Cover the dough and let it rest for 2 minutes.

  After 2 minutes of resting, take the dough out and knead for about 1 minute, then cover it again and let it rest for another 2 minutes.

  Add 40g of butter to the dough, then repeat the kneading process for another 3 – 4 minutes until the dough forms a uniform, smooth, elastic mass that does not stick to your hands.

  How to know if the dough is satisfactory:

  • The dough is smooth and has good elasticity.
  • The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick to your hands.
  • You can stretch the dough into a thin film without tearing it.
  • Check the dough using the Windowpane test. Tear off a piece of dough and stretch it out. If the dough forms a thin film that does not tear easily and light can pass through, it is satisfactory.

  

  

  

  
• 3

  Proofing the dough

  Put the dough in a bowl greased with oil, cover tightly with plastic wrap, and let it proof at room temperature for 30 – 40 minutes until it doubles in size.

  Proofing temperature and how to tell if the dough has proofed properly

  • The ideal proofing temperature is usually around 30 degrees Celsius; if it’s lower, the dough will rise slowly, and if it’s higher, the yeast may die.
  • To check if the dough has proofed properly, press deeply into the dough with your finger; if the indentation remains, it has proofed properly.

  
• 4

  Shaping the cake

  Put about 10g of finely chopped scallions in a bowl, half an egg white, 1 tablespoon of cooking oil, and a little salt.

  Knead the dough for about 30 seconds, then divide it into 30 small dough balls and roll them into rounds.

  Use your hands to slightly flatten the dough ball, add a bit of chopped cold meat in the center, pinch the edges of the dough together, and roll it into a ball.

  Each cake will consist of 6 small dough balls, arranged in a circular shape, use your hands to stretch the edges of each dough piece inward to create a flower center for the cake.

  Add a bit more cold meat and the scallion mixture in the center.

  Tip: If the dough is hard to shape after resting, let it rest for another 5 minutes before shaping.

  

  

  

  
• 5

  Second proofing and baking

  Preheat the oven to 175 degrees Celsius for 10 minutes.

  Cover the cake tightly with plastic wrap and let it proof for the second time for 15 minutes.

  Mix 1 egg yolk with 5g of fresh milk, then use this mixture to brush the surface of the cake.

  Next, place the cake in the oven and bake at 175 degrees Celsius for 20 – 25 minutes.

  After 20 minutes, brush a layer of butter on the surface of the cake to create shine and aroma, and it’s done.

  Baking temperature adjustment tip: Bake the cake with both upper and lower heat for even cooking.

  

  

  
• 6

  Final Product

  Mai Flower Bread is fragrant with butter, has an attractive golden-brown crust, and when eaten, the bread is soft and chewy, blending with the rich and creamy cold cuts, extremely appealing.