How to make cute, soft, chewy mini chrysanthemums bread

How to make Mini Chrysanthemum Bread

• 1

  Mixing and kneading the dough for the first time

  First, pour 30ml of unsweetened fresh milk into a bowl with 2gr of instant yeast and set aside.

  Next, add 100gr of flour type 13, 12gr of sugar, 1gr of salt, and 6gr of milk powder into a large bowl. Then, gradually add 30gr of egg into the flour mixture while stirring continuously.

  Then, pour the milk-yeast mixture into the above mixture and continue to stir until the ingredients are well combined.

  Knead the dough by hand for about 8 minutes, then gradually add 45gr of unsalted butter. Knead for about 10 minutes until the butter melts; at this point, the dough will still be quite sticky. Place the dough in the refrigerator for about 15 minutes!

  Tip:

  • You should use cold milk to slow down the yeast activity; slower fermentation will help the bread taste better after baking!
  • In addition, for this recipe, make sure the butter is very cold before kneading the dough!

  

  

  

  
• 2

  Second Dough Kneading and Proofing

  After 15 minutes, continue to take the dough mixture out and knead for 10 minutes until the dough no longer sticks to your hands, then return it to the refrigerator for another 15 minutes.

  After this time, take the dough out; it will be more elastic and can easily be stretched into a thin film without tearing.

  Next, divide the dough mixture into 2 parts (each about 110g) and knead briefly for about 2 minutes.

  Finally, place the 2 portions of dough into a large bowl, cover the bowl with plastic wrap, and proof the dough in the freezer for about 4 hours or overnight.

  

  

  

  
• 3

  Create Chrysanthemum Shape

  You prepare a mini oval cake mold, then spread a little unsalted butter inside the mold and sprinkle some remaining dry flour to prevent sticking!

  At this point, take the dough out of the freezer and divide each portion into 3. Shape the dough into long cylindrical forms and continue to place them back in the freezer for about 15 minutes to make shaping easier!

  Then, take the dough out and roll it evenly. Next, use 3 portions of dough and braid them together to create the chrysanthemum shape. Do the same for the second portion of dough.

  After shaping, let the dough rest for about 5 – 7 minutes until you observe that the dough rises to 2/3 of the mold. In the meantime, mix the remaining 10g of egg with 10ml of unsweetened fresh milk and place it in a separate bowl.

  When you see that the dough is ready, spread the egg-milk mixture evenly over the surface of the cake, add some sliced almonds and black sesame to taste, and then you can bake the cake!

  

  

  

  
• 4

  Baking the bread

  First, preheat the oven for about 15 minutes at a temperature of 170 degrees Celsius. Then, place the bread in the oven and bake for 30 minutes at 170 degrees Celsius.

  After baking for about 15 minutes, cover the surface of the bread with aluminum foil and wait for another 15 minutes, and the mini chrysanthemum bread will be ready!

  

  
• 5

  The finished product

  So, the cute and hot mini chrysanthemum bread has just come out of the oven with a fragrant aroma filling the kitchen.

  Each soft and chewy slice of bread, with a rich butter and milk scent, is sure to stimulate your senses.

  On top of the bread, there are also black sesame seeds and crunchy almonds that make the bread even more attractive. Show off your skills and treat your family to this sweet mini chrysanthemum bread!